Contents and Heat-moisture Treatment Effect ofResistant Starch in High Amylosee Wheat Starch Mizuho TANIGUCHI1, RisaAIUCHI2, Junko NIWA1, MakotoYAMAMORI2, Shuzo FUJITA3 1Division of Food and Nutrition, Tsu City College
2National Agricultural Research Center for TohokuRegion,
National Agricultural Research Organization (NARO) We determined the resistant starch (RS) content ofhigh amylose wheat (HAW) which was recently crossbred in Japan. Bythe crossbreeding, the endosperm starch content of HAW wasdecreased about 20% in comparison with that of normal wheat. HAWcontained 1.3% of RS in the starch, and the content was six timeshigher than that of normal wheat starch. After heat-moisturetreatment the RS content of normal wheat and HAW starch were 0.5and 2.7%, respectively. The RS content of HAW was doubled ofuntreated one. In case of corn starch after heat-moisturetreatment, the RS content of two type of high amylose corn, HAC andA632 increased to 26.2% and 2.7%, respectively. The RS of normalcorn starch was scarcely contained. From the results, theheat-moisture treatment may be able to increase the RS content ofwheat, although the treatment of wheat starch was not effective asthat of corn starch.
Key words: resistant starch, RS, high amylose wheat, heat-moisturetreatment, |
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