Study on controlling starch digestibility for improving food functionality

2015 Fiscal Year Final Research Report

• Project/Area Number: 25450195
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: SASAKI TOMOKO 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門食品加工流通研究領域, 上級研究員 (10353939)
• Co-Investigator(Renkei-kenkyūsha): KOHYAMA KAORU 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門・食品健康機能研究領域, ユニット長 (00353938)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 澱粉 / 酵素分解性 / 食後血糖値上昇抑制効果

Outline of Final Research Achievements

For some polysaccharides retarding starch digestibility, their effects on in vivo glucose response of gelatinized potato starch were evaluated. One of water-soluble polysaccharides, which remarkably reduced the digestion of gelatinized potato starch, significantly reduced the postprandial blood glucose response in rats and dramatically increased the viscosity of gelatinized starch. These results imply that the increased viscosity contributes to reduction of starch hydrolysis and the blood glucose level in the initial stage of digestion by rats. In adding, the effects of food form and texture on starch digestibility were investigated for cooked rice, bread, and starch gels.

Free Research Field

食品化学