Development of real-time measurement of retrogradation of starch and starchy foods
| Project/Area Number |
23700886
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Wayo Women's University |
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Principal Investigator |
OKAMOTO Yuki 和洋女子大学, 生活科学系, 准教授 (20348379)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
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| Keywords | デンプン / 老化 / リアルタイム |
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| Research Abstract |
This study was aimed to develop a real-time measurement method of retrogradation of starch. Several kinds of starches were gelatinized at 121 degrees centigrade, and after that, they were kept at 5 degrees centigrade. The retrogradation degree of the above sample starches were measured by two methods, i.e., colorimetry with iodine solution and measurement of the amounts of resistant starch in the samples. At the same time, these sample starches were treated by infrared and near infrared spectroscopy. As the result, a wavelength which has high correlation with the retrogradation degree of starch was obtained. By measuring the absorbance at this wavelength, time-courses of retrogradation of starch and starchy foods will be obtained.
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Report
(4 results)
Research Products
(4 results)
