2012 Fiscal Year Final Research Report
Study on physicochemical and functional properties of slowly digestible starch that causes a slow rise in blood glucose after ingestion
| Project/Area Number |
21580166
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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 |
Food science
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
SASAKI Tomoko 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品機能研究領域, 主任研究員 (10353939)
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| Co-Investigator(Kenkyū-buntansha) |
KOHYAMA Kaoru 独立行政法人農業・食品産業技術総合研究機構食品総合研究所, 食品機能研究領域, 上席研究員 (00353938)
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| Project Period (FY) |
2009 – 2012
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| Keywords | 澱粉 / 遅消化性 / 非澱粉性多糖類 |
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| Research Abstract |
The effects of starch crystallinity and adding non-starch polysaccharides on the starch digestibility were investigated to alter the starch digestibility and increase the amount of slowly digestible starch (SDS). When compared among non-starch polysaccharides, xanthan gum showed the most pronounced suppressive effect on starch digestibility. The effect of xanthan gum on starch digestibility was considered to be due to the interaction between starch granules and xanthan gum.
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