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J-GLOBAL ID：202002230240963806   Reference number：20A0647742

Characterization of physicochemical and digestive properties of starches from various “dainagon” adzuki beans (Vigna angularis) cultivated in Japan

日本で栽培された種々の「Dainagon」アズキ(Vigna angularis)からの澱粉の物理化学的および消化特性の特性化【JST・京大機械翻訳】

Author (7)： Honda Yuji (Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan) ,  Saito Yasuhiro (Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan) ,  Mishima Takashi (Graduate School of Regional Innovation Studies, Mie University, 1577 Kurimamachiya-cho, Tsu, Mie 514-8507, Japan) ,  Katsumi Naoya (Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan) ,  Matsumoto Kenji (Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan) ,  Enomoto Toshiki (Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan) ,  Miwa Shoji (Ishikawa Agriculture and Forestry Research Center, 295-1, Saida, Kanazawa, Ishikawa 920-3198, Japan)
Material： International Journal of Biological Macromolecules  (Int J Biol Macromol)
Volume： 148  Page： 1021-1028  Publication year： 2020 
JST Material Number： T0898A  ISSN： 0141-8130  CODEN： IJBMDR  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Abstract/Point： We investigated the physicoche...

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Thesaurus term： *digestion ,  swelling ,  *starch ,  *physical chemistry ,  gelatinization ,  *Vigna angularis ,  polymerization ,  amylose ,  chemical property ,  digestibility ,  crystal structure ,  coefficient of viscosity ,  phosphorus ,  X-ray diffractometry ,  side chain ,  in vitro experiment

JST classification (1)： Starch  (FJ05030W)

Terms in the title (7)： 日本 ,  栽培 ,  アズキ ,  Vigna ,  澱粉 ,  消化 ,  特性化