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	2020/07
形態種別	論文
査読	査読あり
標題	Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution
執筆形態	共著
掲載誌名	Cereal Chemistry
掲載区分	国外
出版社・発行元	AACC International
巻・号・頁	97(4),pp.836-848
著者・共著者	Sumiko Nakamura, Kentaro Kaneko, Toshiaki Mitsui, Ken'ichi Ohtsubo
概要	We developed a formula that achieved easy, rapid, and accurate determination of the AACs using milled rice flour instead of rice starch. The apparent amylose content (AAC) can be measured using an iodine colorimetric method to quantitate. Starch preparation generally takes long time and is labor-intensive. We developed a novel formula for estimating the AACs of starch, using milled rice flours from a japonica rice cultivar, according to the iodine light-absorbance curve. The AACs of starch from the rice of 48 japonica species were 1.2–1.3-times higher than those using milled rice flour. We developed a novel formula for estimating the AACs of starch from japonica rice cultivars using milled rice flours according to the iodine absorption curve. The determination coefficients (R2) were 0.80 for calibration and 0.89 for validation, which showed that this equation can be applied to unknown japonica rice samples.