2006 Fiscal Year Final Research Report Summary
Control of rheological properties and characteristics of mastication of the starch gel
| Project/Area Number |
17500554
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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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 | Tokyo University of Agriculture |
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Principal Investigator |
AKUZAWA Sayuri Tokyo University of Agriculture, Applied Bio-science, Associate Professor, 応用生物科学部, 助教授 (60256641)
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| Co-Investigator(Kenkyū-buntansha) |
HAYAKAWA Fumiyo National Food Research Institute, Food Physics laboratory, Chief Scientist, 食品総合研究所・食品物性ユニット, 主任研究官 (00282905)
UCHINO Masataka Tokyo University of Agriculture, Applied Bio-science, Lecture, 応用生物科学部, 講師 (00328543)
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| Project Period (FY) |
2005 – 2006
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| Keywords | starch / branch chain length distribution / sol-gel transition / texture / glucanotransferase / テクスチャー / 官能評価 |
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| Research Abstract |
The rheological properties, molecular weight distribution, and branch chain length distribution of bracken starch modified by 4-a-glucanotransferase from Thermus aquaticus YT-1 (TAαGT) were compared with those of kuzu and sweet potato starches.
The final viscosity of each starch in RVA was greatly decreased with the increasing TAαGT. The G' and G" values of the dynamic viscoelasticity of the modified bracken, kuzu, and sweet potato starch pastes showed sol-gel transition points, the respective values of TAαGT being 0.69U, 0.69U, and 0.41U. The degrees of changing of tanδ values of bracken starch modified by TAαGT were different from the other starches.
It is inferred from these results that the intermolecular bonding of bracken starch paste was different from that of the other two starches, and particularly that the number of long chains with DP between 10 and 20 greatly influenced the level of viscoelasticity.
Texture describe terms in Japanese were collected and validated. Five hundred and ninety-nine words were obtained, and they were asked whether these terms correctly expressed food texture. As a result of deletion and addition, 445 terms were obtained as a texture descriptive language.
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Research Products
(2 results)
