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	Iodine Absorption Scanning Analysis of the Digestibility and Gelatinization Properties of Koshitanrei Rice Cultivar for Sake Brewing
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.207-216
著者・共著者	Sugawara Masamichi, Kuribayashi Takashi, Sato Keigo, Nabekura Yoshihito, Aoki Toshio, Kaneoke Mitsuoki, Nakamura Sumiko, Ohtsubo Ken'ichi
概要	The “Koshitanrei” rice cultivar is grown and widely used for sake brewing in the Niigata Prefecture, but the characteristics of the starch in this cultivar have not yet been elucidated. Therefore, we investigated the effects of the starch properties on the gelatinization property and digestibility of this cultivar, which are very important in sake production. The findings of our study showed that the wavelength of Koshitanrei that maximizes the iodine absorption curve derived from the chain length distribution of amylopectin was the same as that of Yamadanishiki, followed by Gohyakumangoku and Koshiibuki. We found that the maximal wavelength of the iodine absorption curve (λmax) was significantly correlated with enzyme digestibility. The results of our study show that enzyme digestibility can be estimated by a simple evaluation method, that is, iodine absorption scanning analysis.