| Project/Area Number |
23580175
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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 |
Food science
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| Research Institution | Kagoshima University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
KATAYAMA Kenji 独立行政法人農業・食品産業技術総合研究機構, 作物研究所, 上席研究員 (90355602)
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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: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2011: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | サツマイモデンプン / 緩慢糊化性デンプン / レジスタントスターチ / アミロース / アミロペクチン / サツマイモペクチン |
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| Research Abstract |
In order to develop food materials from new sweetpotatoes having starch with a slow gelatinization property, the physicochemical properties of both starch and pectin from the sweetpotatoes were investigated. The slow gelatinization starches were found to have high amylose and distinct amylopectin structure, which were unique properties among hitherto existing root starches. Furthermore, the resistant starch contents, which function as dietary fiber, of these starches increased after gelatinization by heating, differing from ordinary starches. On the other hand, the sweetpotato pectins showed a higher amount of neutral sugars and the higher arabinose proportion in the neutral sugars compared to citrus and apple pectins. Thus, the new sweetpotatoes having slow gelatinization starch were expected to offer functional starch and pectin as food materials.
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