ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : T T T T To pr o pr o pr o pr o predict physiologic functions of r edict physiologic functions of r edict physiologic functions of r edict physiologic functions of r edict physiologic functions of recr ecr ecr ecr ecrystalliz ystalliz ystalliz ystalliz ystallized amylose (R ed amylose (R ed amylose (R ed amylose (R ed amylose (RCA), the tr CA), the tr CA), the tr CA), the tr CA), the true r ue r ue r ue r ue resistant star esistant star esistant star esistant star esistant starch (RS) content of ch (RS) content of ch (RS) content of ch (RS) content of ch (RS) content of RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anastomosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed foods, and a bread containing 20% RCA showed a significantly lower glycemic response in rats compared with that foods, and a bread containing 20% RCA showed a significantly lower glycemic respons...

Many starches from different crops and cultivars are used in processed foods. Their properties, especially thermal properties, are most important to control gelatinization and retrogradation behavior in food processing, because thermal properties have a remarkable influence on physical properties. Various chemically and physically modified starches have thus been developed to improve starch properties. In addition, many non starchy substances such as salts, 1 6) sugars, 1,6 7) alcohols, 8,9) surfactants, 6,10) organic acids, 9) fatty acid 11) and amino acids,have often been used to modify starch properties. However, many consumers have recently avoided chemically modified starches due to potential fears over their safety. On the other hand, physical modification is limited in such processing technology as heat moisture treatment 15,16) and high pressurization, 17) because it is not so easy to massproduce improved starch with constant quality, resulting in limited application of modified starches. The improvement by adding modifiers is also insufficient, because few materials are available for food use. With the recent remarkable increase in processed starchy foods, including frozen foods and fried foods, the control of gelatinization and retrogradation behaviors is again becoming a great problem to be solved.It has been recently reported that the thermal properties of starch could be effectively improved by conjugating with amino acids by cross linking with water soluble carbodiimide 18) or the Maillard reaction. 19 21) The conjugation with amino acid is a new concept for providing valuable modified starch, cross linking agents are not accepted for food use. Since the Maillard reaction between starch and amino acid, 19) or peptide 20,21) generally requires a long period, such as seven days or more to conjugate, and has low productivity, it is essential to improve the reaction time and productivity. Recently, it has been reported that free amino acids have a characteristic influence on the gelatinization behavior of starch in terms of increased gelatinization temperature, and reduced swelling and viscosity, depending on their net charge, 12,13) and that such a unique effect of free amino acids on the gelatinization behavior of starch was caused by the degree of binding ability of the amino acid to the starch chains.22) These results strongly suggest that not only conjugation with amino acid through the improved Maillard reaction but also co existence of a suitable free amino acid would be greatly effective to control gelatinization behavior. In addition, since gelatinization behavior affects the texture of the resulting starch paste depending on the inflow degree of water, the state of water in the starch paste would also be affected in terms of the vaporizability and mobility of water, and is related to the dry texture of starch foods after processing, such as frying or re heating in a microwave. Therefore, in the present study, the Maillard reaction of starch with amino acids was performed at a high temperature...

The particular effect of 4 kinds of amino acid and peptide-rich food material (APRM) containing different charged amino acid contents on the gelatinization and retrogradation behavior of potato starch granules and on the water-vaporization behavior was analyzed by differential scanning calorimetry, rapid viscoanalysis, x-ray diffractometry, thermal gravimetry-differential thermal analysis, and pulsed NMR. APRM with a high-charged amino acid content produced unique gelatinization and retrogradation behavior in terms of an elevated gelatinization temperature, reduced viscosity, higher setback, and lower retrograded starch melting enthalpy. The recovered x-ray diffraction intensity decreased with increasing charged amino acid content. APRM with high-charged amino acid content could provide an improved paste having easy vaporization of external water in the swollen starch granules due to the reduced swelling.

Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment.

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