| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
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: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Outline of Final Research Achievements |
We have investigated some characteristics for cooked rice and endosperm starches of various types of high amylose rice. We found there were four types of high amylose rice judging from experimental results for contents of real amylose and extra-long chains of amylopectin, and chain length distribution of amylopectin etc. Cooked rice constituted from starch having high real amylose content and long unit-chains in amylopectin had hard surface layer and high resistant starch content. Since this type of high amylose rice is not utilized for cooked rice, it is expected as rice flour and rice gel for rice foodstuffs.
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