Art

J-GLOBAL ID：201102251362063542   Reference number：11A1525952

Production of Starch with Antioxidative Activity by Baking Starch with Organic Acids

澱粉の有機酸とのベーキングによる抗酸化活性を持つ澱粉の製造

Author (10)： MIWA Shoji (Dep. of Natural Resources and Food Processing, Ishikawa Agricultural Res. Center) ,  NAKAMURA Megumi (Dep. of Natural Resources and Food Processing, Ishikawa Agricultural Res. Center) ,  OKUNO Michiko (Iwata Chemical Co., Ltd.) ,  MIYAZAKI Hisako (Iwata Chemical Co., Ltd.) ,  WATANABE Jun (Functional Food Factor Lab., Food Function Div., National Food Res. Inst., National Agriculture and Food Res. ...) ,  ISHIKAWA-TAKANO Yuko (Functional Food Factor Lab., Food Function Div., National Food Res. Inst., National Agriculture and Food Res. ...) ,  MIURA Makoto (Lab. of Food and Health Sci., Dep. of Agro-Bioscience, Fac. of Agriculture, Iwate Univ.) ,  TAKASE Nao (Lab. of Food and Health Sci., Dep. of Agro-Bioscience, Fac. of Agriculture, Iwate Univ.) ,  HAYAKAWA Sachio (Japan Confectionery and Innovative Food Ingredients Res. Center) ,  KOBAYASHI Shoichi (Japan Confectionery and Innovative Food Ingredients Res. Center)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 75  Issue： 9  Page： 1649-1653 (J-STAGE)  Publication year： 2011 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Starch ,  *organic acid ,  baking ,  Zea mays ,  Temperature ,  Time ,  heating ,  Light ,  alpha-amylase ,  glucoamylase ,  water content ,  pH ,  Nitrogen ,  activity (property) ,  melanoidin ,  *antioxidation ,  oxygen heterocyclic compound ,  polyphenol ,  flavonoid ,  polynuclear aromatic compound ,  polyol ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  dicarboxylic acid ,  secondary alcohol ,  hydroxy acid ,  vitamin E ,  phenolic compound ,  lactone ,  olefin compound ,  unsaturated carboxylic acid ,  polycarboxylic acid ,  aldonic acid ,  alditol ,  inositol phosphate ,  antioxidant activity ,  cooking (food) ,  carbohydrate ,  water-soluble vitamin

JST classification (1)： Starch  (FJ05030W)

Substance index (13)： (-)-Epicatechin ,  Malic acid ,  L-Tartaric acid ,  alpha-Tocopherol ,  Adipic acid ,  Ascorbic Acid ,  Itaconic acid ,  Citric acid ,  Gluconic acid ,  Succinic Acid ,  Phytic acid ,  Fumaric acid ,  Lactic acid

Reference (12)：

• 1) Oyaizu M, J. Jpn. Soc. Food Sci. Technol. (in Japanese), 35, 846–850 (1988).
• 2) Kuda T, Tsunekawa M, Hishi T, and Araki Y, Food Chem., 89, 617–622 (2005).
• 3) Chen H, Yan X, Zhu P, and Lin J, Nutr. J., 5, 1–12 (2006).
• 4) Hatada Y, Ohta Y, and Horikoshi K, J. Agric. Food Chem., 54, 9895–9900 (2006).
• 5) Hayami I, Motomura Y, and Nishizawa T, J. Jpn. Soc. Food Sci. Technol. (in Japanese), 54, 247–252 (2007).

Terms in the title (4)： 澱粉 ,  有機酸 ,  ベーキング ,  抗酸化活性