Determination of starch architecture with excellent processability and development of processing technology by the knowledge of plastics researchers

2021 Fiscal Year Final Research Report

• Project/Area Number: 19H02904
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Yamagata University
• Principal Investigator: Nishioka Akihiro 山形大学, 大学院有機材料システム研究科, 教授 (50343075)
• Co-Investigator(Kenkyū-buntansha): 香田 智則 山形大学, 大学院有機材料システム研究科, 准教授 (60261715) ; 藤田 直子 秋田県立大学, 生物資源科学部, 教授 (90315599)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 米澱粉 / レオロジー / 混練履歴 / 加工性 / 高分子鎖

Outline of Final Research Achievements

This interdisciplinary study merges fields of polymer science and food science based on knowledge of molecular rheology. One of the aim of this study is to determine the effect of kneading hysteresis on rheology of starch batter. We mainly examined shear flow hysteresis imposed on starch batter in a twin-screw extruder for various rotation speed and screw elements. We also examined baking properties of bread made from hysteresis imposed batter. From this study we knew that kneading starch batter in a twin-screw extruder easily reduced starch molecular weight causing reduction of viscosity of the batter. Furthermore, the hysteresis of kneading depended on molecular composition of starch. Amylopectin in starch of lower amylose content was cut more easily. Amylopectin in waxy rice starch, which contains low amylose, was easily cut in a screw even without kneading elements. Findings in this study are important for food processing and will contribute to the development of gluten-free food.

Free Research Field

高分子物性工学

Academic Significance and Societal Importance of the Research Achievements

本研究の成果は、澱粉生地が加工時に受ける流動変形と加工後の生地のレオロジーおよび成形加工性の関係性を明らかにするという学術的意義をもつ。澱粉生地のレオロジー制御はグルテンアレルギーに対応するためのグルテンフリー食品の開発につながるという社会的意義をもつ。良好な成形性を示す小麦生地の粘弾性を担うグルテンを持たない米粉生地のみでグルテンフリー食品を開発するためには、米粉生地のレオロジーを詳細に制御することが必須となる。本研究により得られた知見は、米粉生地をグルテンフリー食品へ加工する際の重要な指針となり得る。