	US 11,730,179 B2
	Gluten-free starch and methods of producing the same
Neal Dev Bassi, Overland Park, KS (US)
Assigned to Manildra Milling Corporation, Leawood, KS (US)
Filed by Manildra Milling Corporation, Leawood, KS (US)
Filed on Jun. 27, 2016, as Appl. No. 15/193,622.
Claims priority of provisional application 62/184,316, filed on Jun. 25, 2015.
Prior Publication US 2016/0374374 A1, Dec. 29, 2016
Int. Cl. C08B 31/00 (2006.01); A23L 5/20 (2016.01); A23L 29/212 (2016.01); C08B 30/04 (2006.01)

CPC A23L 5/25 (2016.08) [A23L 5/20 (2016.08); A23L 5/27 (2016.08); A23L 29/212 (2016.08); C08B 30/04 (2013.01); C08B 31/00 (2013.01); C12Y 304/21062 (2013.01); A23V 2002/00 (2013.01)]

15 Claims

1. A method of producing a purified starch having less than 20 parts per million of the gluten protein, the method comprising the steps of:

obtaining a slurry of an initial starch containing a gluten protein at about 600 ppm or less;

treating the slurry of the starch with an endo-protease at a pH of 5.5 to 6.5 and agitating the slurry of the starch for about two hours to dissolve or degrade the gluten protein;

washing the resultant slurry;

removing the dissolved or degraded gluten protein, resulting in a slurry of the purified starch;

adjusting pH of slurry of the purified starch to 5.0 to 6.5;

washing the pH adjusted slurry of purified starch; and

drying the washed pH adjusted slurry of the purified starch, resulting in the purified starch having less than 20 ppm of the gluten protein.