2017 Fiscal Year Final Research Report
Elucidation of fine molecular structures of novel high-amylose sweetpotato starches and their mechanism for formation of resistant starch during gelatinization
| Project/Area Number |
15K07435
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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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| Research Collaborator |
KOBAYASHI Akira (国研)農研機構九州沖縄農業研究センター, 上級研究員
KATAYAMA Kenji (国研)農研機構次世代作物開発研究センター, 主席研究員
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | サツマイモ澱粉 / 高アミロース / 難消化性 / レジスタントスターチ / アミロペクチン / 分子構造 |
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| Outline of Final Research Achievements |
The fine molecular structures of the stored starches in the tuberous roots and the assimilated starches in the green leaves of two kinds of novel high-amylose sweetpotato varieties which were discovered for the first time in root crops were investigated. For the purpose, the modified methods for preparation of the amylopectins and the assimilated starches were also developed. It was revealed that the unique high-amylose trait was specific to the tuberous stored starches compared to the assimilated starches. The high-amylose starches showed high resistant starch contents and were considered to bear the anti-digestibility by heat gelatinization because a complex network structure was constructed due to the structural properties of both large amounts of amylose and super-long chains of amylopectin.
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| Free Research Field |
農学
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