| Project/Area Number |
23500948
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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, studies on eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
MATSUKI Junko 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・食品素材科学研究領域, 主任研究員 (10353955)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | 米粉 / 吸水 / 澱粉 / 結晶性 / 吸水特性 / 澱粉結晶性 |
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| Outline of Final Research Achievements |
Starch is the major component of the rice flour, and utilization of the rice flour is mainly affected by the characteristics of the starch. By controlling the water absorption of the rice flour, gelatinization of starch can be controlled, and improvement of the cooking quality of the rice flour is enabled. Enzyme, heat, and alkali treatments were employed to alter the water absorption of the rice flour. Combination of pullulanase treatment and annealing of the starch lead to the reduction of water absorption of the rice flour. Although starch crystallinity is highly correlated with the water absorption capacity, the absorption rate can be separately controlled. Therefore, these procedures can be used to improve the usage of the rice flour, which can lead to the development of novel utilizations.
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