オオツボ　ケンイチ   OHTSUBO KEN-ICHI   大坪　研一    所属   新潟薬科大学  応用生命科学部 応用生命科学科    職種   特任教授
言語種別	英語
発行・発表の年月	2019/03
形態種別	論文
査読	査読あり
標題	Characterization of the New Amylopectin Long-chain Rice Cultivar Chou 2418 and its Boiled Rice Grains
執筆形態	共著
掲載誌名	Food Science and Technology Research
掲載区分	国内
出版社・発行元	日本食品科学工学会
巻・号・頁	25(2),pp.227-235
著者・共著者	Noro Wataru, Itayagoshi Shigeto, Hosono Ryota, Matsui Takaaki, Nakamura Sumiko, Ishizaki Kazuhiko, Watanabe Satoshi, Ohtsubo Ken'ichi
概要	In this study, we investigated the starch, pasting, thermo-physical, and iodine absorption spectrum properties of Chou 2418, a new amylopectin long-chain (ALC) rice cultivar. It exhibited high apparent amylose content, high pasting temperature, and low breakdown viscosity. The iodine absorption spectrum indicates that Chou 2418 contains long-chain glucans of amylopectin and also has high amylose content. Boiled rice grains of Chou 2418 contained more resistant starch (RS) than those of high amylose rice cultivars. The RS content of Chou 2418 rice grains increased following the retrogradation of starch granules, and the grains became hard and non-sticky. The RS content of Chou 2418 was 25 times higher than that of Koshihikari, the most popular rice cultivar. Taken together, these data suggest that Chou 2418 is a suitable raw material for bio-functional foods that help prevent diabetes.