報 文

高アミロース小麦デンプン中のレジスタントスターチ量と温熱処理の影響

谷日水穗1,相内理沙1,丹羽順子1,山寺 誠2,藤田修三2

1三重短期大学
2独立行政法人)農業技術研究機構東北農業研究センター作物機能開発部
3青森県立保健大学健康科学部

 Contents and Heat-moisture Treatment Effect ofResistant Starch in High Amylosee Wheat Starch
Mizuho TANIGUCHll, Risa AIUCH11, Junko NIWA1, Makoto YAMAMORI2, andShuzo FUJITA3
l Division of Food and Nutrition, Tsu City College 2 NationalAgricultural Research Center for Tohoku Region, NationalAgricultural Research Organization (NARO)
 We determined the resistant starch (RS) content of high amylosewheat (HAW) which was recently crossbred in Japan. By thecrossbreeding, the endosperm starch content of HAW was decreasedabout 20% in comparison with that of normal wheat. HAW contained1.3% of RS in the starch, and the content was six times higher thanthat of normal wheat starch. After heat-moisture treatment the RScontent of normal wheat and HAW starch were 0.5 and 2.7%,respectively. The RS content of HAW was doubled of untreated one.In case of corn starch after heat-moisture treatment, the RScontent of two type of high amylose corn, HAC and A632 increased to26.2% and 2.7%, respectively. The RS of normal corn starch wasscarcely contained. From the results, the heat-moisture treatmentmay be able to increase the RS content of wheat, although thetreatment of wheat starch was not effective as that of cornstarch.

Key words: resistant starch, RS, high amylose wheat, heat-moisturetreatment,

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