Art

J-GLOBAL ID：201802266924842654   Reference number：18A1843696

Relationship Between the Digestion Rate and Internal Fatty Acid Content of Starch Rendered Resistant by Addition of Fatty Acids and Heat Treatment

脂肪酸の添加と熱処理により示される澱粉由来抵抗性における消化速度と内部脂肪酸含量間の関係性

Author (14)： NAKASHIMA Keita (Graduate School of Bioresource Science, Akita Prefectural University) ,  OKI Shiori (Graduate School of Bioresource Science, Akita Prefectural University) ,  TOYOSHIMA Rumiko (Graduate School of Bioresource Science, Akita Prefectural University) ,  TOZAWA Sakiko (Faculty of Bioresource Science, Akita Prefectural University) ,  NAKAYAMA Mayu (Faculty of Bioresource Science, Akita Prefectural University) ,  ISHIKAWA Kyoko (Graduate School of Bioresource Science, Akita Prefectural University) ,  ISHIKAWA Kyoko (Faculty of Bioresource Science, Akita Prefectural University) ,  ZHANG Han (Graduate School of Bioresource Science, Akita Prefectural University) ,  ZHANG Han (Faculty of Bioresource Science, Akita Prefectural University) ,  CHEN Jieyu (Graduate School of Bioresource Science, Akita Prefectural University) ,  CHEN Jieyu (Faculty of Bioresource Science, Akita Prefectural University) ,  MORI Daiki (Japan Radioisotope Association) ,  AKIYAMA Yoshinobu (Graduate School of Bioresource Science, Akita Prefectural University) ,  AKIYAMA Yoshinobu (Faculty of Bioresource Science, Akita Prefectural University)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 19  Issue： 3  Page： 185-189(J-STAGE)  Publication year： 2018 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *potato starch ,  water content ,  fatty acid ,  Digestion ,  digestibility ,  complex (substance) ,  free fatty acid ,  *modified starch ,  food ingredient ,  Food Analysis ,  *resistant starch ,  starch digestibility ,  unsaturated fatty acid ,  olefin compound ,  diene

Author keywords (3)： resistant starch ,  internal fatty acid ,  starch-fatty acid complex

JST classification (1)： Starch  (FJ05030W)

Substance index (6)： Oleic Acid ,  Stearic acid ,  Palmitic Acid ,  Myristic Acid ,  Lauric acid ,  Linolic acid

Reference (12)：

• 1) T. C. Taylor, J. M. Nelson; Fat associated with starch. J. Am. Chem. Soc., 42, 1726-1738 (1920).
• 2) F. F. Mikus, R. M. Hixon, R. E. Rundle; The complex of fatty acids with amylose. J. Am. Chem. Soc., 68, 1115-1123 (1946).
• 3) T. J. Schoch; Non-carbohydrate Substances in the Cereal Starches. J. Am. Chem, Soc., 64, 2954-2956 (1942).
• 4) S. Fujimoto, T. Nagahama, M. Kanie; Studies on the “Fat by Hydrolysis” of the Sweet Potato Starch, part 1 (In Japanese). Nippon Nogei Kagaku Kaishi, 45, 2, 62-67 (1971).
• 5) D. Mori, K. Nakashima, R. Toyoshima, S. Oki, H. Ogawa, K. Ishikawa, H. Zhang, J. Chen, Y. Akiyama; Addition of fatty acids and heat treatment to reduce potato starch digestibility. Food Sci. and Technol Res., 23, 2, 339-342 (2017).

Terms in the title (7)： 脂肪酸 ,  熱処理 ,  澱粉 ,  抵抗性 ,  消化 ,  含量 ,  関係性