2012 Fiscal Year Final Research Report
Development of low swelling and amphiphilic starch
| Project/Area Number |
22580127
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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 | Tokyo University of Agriculture and Technology |
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Principal Investigator |
TAKAHASHI Koji 東京農工大学, 大学院・農学研究院, 教授 (30163257)
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| Co-Investigator(Renkei-kenkyūsha) |
NIO Noriki 味の素株式会社, イノベーション研究所, 主席研究員 (60609022)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 澱粉の糊化制御 / リパーゼ / アシル化 / 脂肪酸結合澱粉 |
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| Research Abstract |
Lipase (Lip)-retained potato starch (Lip/PS) was prepared by immersing PS in Lip solution and then dehydrating with ethanol prior to air-drying. Lip/PS was acylated in n-hexane containing OA or not. The reaction products were washed withn-hexane, and air-dried to obtain OA-PS and solvent-free one. The OA content was about5.5% for OA-PS, and 0.6% for solvent-free one. OA-PS showed higher gelatinization temperature and markedly low swelling index and viscosity. OA-PS exhibited high water-vaporization rate and decreased surface tension depending on its concentration. These results thus indicate that low swelling and amphiphilic starch could be developed by the lipase-catalyzed acylation.
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