The mechanism of affecting alkali substances in starch products
| Project/Area Number |
15K00782
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Mie University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
高橋 亮 群馬大学, 大学院理工学府, 助教 (30375563)
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| Research Collaborator |
NISHINARI Katsuyoshi
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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| Keywords | 澱粉 / テクスチャー / アルカリ性物質 / 糊化 / 老化 |
|---|
| Outline of Final Research Achievements |
The gelatinization and retrogradation of cornstarch, tapioca starch and potato starch at higher pH were investigated. The pH was adjusted by using alkali buffer and alkali salts. The gelatinization of various starches at higher pH varied with depending on the pH. The viscosity of pastes for all kinds of starches decreased at around pH 11, because the gelatinization of starches inhibited. On the other hand, the gelatinization of starches was promoted at around pH 12, then the viscosity of starch pastes increased. However, the viscosity of pastes at around pH 13 greatly decreased because it possibly caused the degradation of amylose and amylopectin.
The retrogradation of cornstarch and potato starch was inhibited with increasing pH, then the syneresis of starch pastes stored decreased with increasing pH.
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Report
(4 results)
Research Products
(10 results)
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[Journal Article] The Food Colloid Principle in The Design of Elderly Food2016
Author(s)
Katuyoshi Nishinari, Makoto Takemasa, Tom Brenner, Lei Sui, Yapeng Fang, Madoka Hirashima, Miki Yoshimura, Yoko Nitta, Hatsue Moritaka, Marta Tomczynska-Mleko, Stanislaw Mleko, Yukihiro Michiwaki
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Journal Title
Journal of Texture Studies
Volume: 47
Pages: 284-312
Related Report
Peer Reviewed / Open Access / Int'l Joint Research / Acknowledgement Compliant
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[Presentation] 高pHにおける澱粉の糊化2016
Author(s)
平島円，奥野美咲，高橋亮，磯部由香，西成勝好
Organizer
日本調理科学会 平成２８年度大会
Place of Presentation
名古屋学芸大学（愛知県・日進市）
Year and Date
2016-08-28
Related Report
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[Presentation] 黒にんにゃくの開発2016
Author(s)
平島円，佐々木幸太郎
Organizer
日本調理科学会 平成２８年度大会
Place of Presentation
名古屋学芸大学（愛知県・日進市）
Year and Date
2016-08-28
Related Report
Invited
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