Study on physicochemical and functional properties of slowly digestible starch that causes a slow rise in blood glucose after ingestion

• Project/Area Number: 21580166
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Food science
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: SASAKI Tomoko 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品機能研究領域, 主任研究員 (10353939)
• Co-Investigator(Kenkyū-buntansha): KOHYAMA Kaoru 独立行政法人農業・食品産業技術総合研究機構食品総合研究所, 食品機能研究領域, 上席研究員 (00353938)
• Project Period (FY): 2009 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥5,766,083 (Direct Cost: ¥4,435,449、Indirect Cost: ¥1,330,634); Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000); Fiscal Year 2011: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000); Fiscal Year 2010: ¥1,216,083 (Direct Cost: ¥935,449、Indirect Cost: ¥280,634); Fiscal Year 2009: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
• Keywords: 澱粉 / 遅消化性 / 非澱粉性多糖類 / 澱粉ゲル / 結晶性

Research Abstract

The effects of starch crystallinity and adding non-starch polysaccharides on the starch digestibility were investigated to alter the starch digestibility and increase the amount of slowly digestible starch (SDS). When compared among non-starch polysaccharides, xanthan gum showed the most pronounced suppressive effect on starch digestibility. The effect of xanthan gum on starch digestibility was considered to be due to the interaction between starch granules and xanthan gum.

Research Products

• [Journal Article] Characterization of waxy rice cakes (Mochi) with rapid hardening quality by instrumental and sensory methods (2013)
  • Author(s): Tomoko Sasaki(他5名)
  • Journal Title: Cereal Chemistry Volume: 90巻 Issue: 2 Pages: 101-106
  • DOI: 10.1094/cchem-05-12-0058-r
  • Peer Reviewed
• [Journal Article] Characterization of arenga starch in comparison with sago starch (2013)
  • Author(s): Dede R. Adawiyah, Tomoko Sasaki, Kaoru Kohyama
  • Journal Title: Carbohydrate Polymers Volume: 92巻 Issue: 2 Pages: 2306-2313
  • DOI: 10.1016/j.carbpol.2012.12.014
  • Peer Reviewed
• [Journal Article] Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions (2012)
  • Author(s): Tomoko Sasaki, Kaoru Kohyama
  • Journal Title: Food Chemistry Volume: 133巻 Issue: 4 Pages: 1420-1426
  • DOI: 10.1016/j.foodchem.2012.02.029
  • Peer Reviewed
• [Journal Article] Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures (2011)
  • Author(s): Kiyoshi Kawai, Setsuko Takato, Tomoko Sasaki, Kazuhito Kajiwara
  • Journal Title: Food Hydrocolloids Volume: 27巻 Issue: 1 Pages: 228-234
  • DOI: 10.1016/j.foodhyd.2011.07.003
  • Peer Reviewed
• [Journal Article] Effect of non-starch polysaccharides on the in vitro di gestibility and rheologial properties of rice starch gel (2011)
  • Author(s): Tomoko Sasaki, Kaoru Kohyama
  • Journal Title: Food Chemistry Volume: 127巻 Issue: 2 Pages: 541-546
  • DOI: 10.1016/j.foodchem.2011.01.038
  • Peer Reviewed
• [Journal Article] Effect of non-starch polysaccharides on the in vitro digestibility and rheologial properties of rice starch gel (2011)
  • Author(s): 佐々木朋子、神山かおる
  • Journal Title: Food Chemistry Volume: 127 Pages: 541-546
  • Peer Reviewed
• [Presentation] 米粉パンの老化に及ぼすアミロペクチン再結晶化の影響 (2013)
  • Author(s): 佐々木朋子
  • Organizer: 日本農芸化学会2013年度大会
  • Place of Presentation: 東北大学(宮城)
  • Year and Date: 2013-03-25
• [Presentation] 馬鈴薯澱粉の酵素分解性に及ぼす非澱粉性多糖類との相互作用の影響 (2012)
  • Author(s): 佐々木朋子
  • Organizer: 日本応用糖質科学会平成24年度大会
  • Place of Presentation: 東京農工大学(東京)
  • Year and Date: 2012-09-20
• [Presentation] 餅の消化酵素に対する耐性機構の解明 (2012)
  • Author(s): 佐々木朋子
  • Organizer: 日本農芸化学会2012年度大会
  • Place of Presentation: 京都女子大学(京都府)
  • Year and Date: 2012-03-24
• [Presentation] 餅の消化酵素に対する耐性機構の解明 (2012)
  • Author(s): 佐々木朋子、鈴木保宏、岡本和之、神山かおる
  • Organizer: 日本農芸化学会2012年大会
  • Place of Presentation: 京都女子大学(京都府)
  • Year and Date: 2012-03-24
• [Presentation] Effect of non-starch polysaccharides on the in vitro digestibility of raw starches (2010)
  • Author(s): 佐々木朋子
  • Organizer: Plant polysaccharide and applied glycoscience workshop 2010
  • Place of Presentation: 笹川記念会館(東京)
  • Year and Date: 2010-07-30
• [Presentation] Effect of non-starch polysaccharides on the in vitro digestibility of raw starches (2010)
  • Author(s): 佐々木朋子
  • Organizer: Plant polysaccharide and applied glycoscience workshop 2010
  • Place of Presentation: 笹川記念会館
  • Year and Date: 2010-07-30
• [Presentation] Effect of starch characteristics on the in vitro digestibility of concentrated starch gels prepared from waxy rice (2009)
  • Author(s): 佐々木朋子
  • Organizer: 38th Meeting of the UJNR food and agriculture panel meeting
  • Place of Presentation: つくば国際会議場(茨城)
  • Year and Date: 2009-10-06
• [Presentation] Effect of starch characteristics on the in vitro digestibility of concentrated starch gels prepared from waxy rice (2009)
  • Author(s): 佐々木朋子
  • Organizer: 38th Meeting of the UJNR food and agriculture panel meeting
  • Place of Presentation: つくば国際会議場
  • Year and Date: 2009-10-06
• [Presentation] 馬鈴薯澱粉の酵素分解性に及ぼす非澱粉性多糖類との相互作用の影響
  • Author(s): 佐々木朋子
  • Organizer: 日本応用糖質科学会平成24年度大会
  • Place of Presentation: 東京農工大学（東京）
• [Presentation] 米粉パンの老化に及ぼすアミロペクチン再結晶化の影響
  • Author(s): 佐々木朋子
  • Organizer: 日本農芸化学会2013年度大会
  • Place of Presentation: 東北大学（宮城）