Starch degradation and production of resistant starch in cooked rice, and effect of resistant starch on intestinal maicroflora.

米饭中淀粉的降解和抗性淀粉的产生以及抗性淀粉对肠道菌群的影响。

• 批准号: 17500571
• 负责人: SUGAWARA Masayoshi
• 金额: $ 2.4万
• 依托单位: Nagaoka National College of Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2007
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17500571/
• 关键词: starch; gelatinization; retrogradation; resistant starch; intestinal bacteria; cooked rice; 糊化老化; 難消化性澱粉; 澱粉老化

After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this study is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and bad eating quality by the sensory test.In spite of low resistant starch content of aging rice, the cecal content short chain fatty acids and starch content of rat fed aging rice powder were higher than that of rat fed fresh and warm rice powder. In our rat study showed that retrograded starch in cold rice was resistant to digestion and absorption in the small intestine, and any indigestible starches reached and fermented by intestinal bacteria in the cecum.

米饭蒸煮后，在低于糊化温度下，淀粉的老化速度很快。冷饭（老化的米饭）是无味的，坚定的，消化缓慢。本研究的目的在于阐明冷米饭的无味与淀粉老化指标的关系。感官测定结果表明，冷陈化大米的淀粉糊化度、淀粉白度指数和抗性淀粉含量等淀粉老化指标变化不明显，米饭质地较硬，食味较差;尽管陈化大米的抗性淀粉含量较低，但饲喂陈化米粉的大鼠盲肠短链脂肪酸含量和淀粉含量均高于饲喂鲜米粉和温米粉的大鼠。在我们的大鼠研究表明，冷米饭中的退化淀粉在小肠中抵抗消化和吸收，并且任何不可消化的淀粉到达盲肠中的肠道细菌并发酵。

项目成果

Thank you for your kind help after the 2004 mid Niigata earthquake. We learned the importance of suppressing starch staling and resistant starch production in relief food.

感谢您在 2004 年新泻中期地震后提供的善意帮助。

• 发表时间: 2007
• 作者: Sanae Nonaka;Kazumi Mochida;Yuji Tasaki;Masayoshi Sugawara
• 通讯作者: Masayoshi Sugawara

Thank You for Your Kind Help after the 2004 Mid Niigata Earthquake.We Learned the Importance of Suppressing Starch Staling and Resistant Starch Production in Relief Food

感谢您在 2004 年新泻中部地震后提供的善意帮助。我们认识到了救灾食品中抑制淀粉陈化和抗性淀粉生产的重要性

• 发表时间: 2007
• 作者: 野中 咲菜絵;持田 和美;田崎 裕二;菅原 正義
• 通讯作者: 菅原 正義

New relief foods for vulnerable people in the 2004 mid Niigata earthquake.

为 2004 年新泻中期地震中的弱势群体提供的新救援食品。

• 发表时间: 2007
• 期刊: MONBUKAGAKUTUSH1N Vol.184
• 作者: 佐賀真一;Shin-ichi Saga;蛇穴治夫;奥山英登;Haruo Jaana;Hideto Okuyama;蛇穴治夫;Haruo Jaana;Lin Yang;Lin Yang;Lin Yang;Takehisa Kumagai;Takehisa Kumagai;菅原 正義;Masayoshi Sugawara;菅原正義;菅原 正義;Masayoshi Sugawara
• 通讯作者: Masayoshi Sugawara

米飯炊飯後の老化の進行と難消化性デンプンの生成

煮饭后老化和抗性淀粉产生的进展

• 发表时间: 2007
• 作者: 野中 咲菜絵;菅原 正義
• 通讯作者: 菅原 正義

米飯の老化と難消化性デンプン生成

米饭的老化和抗性淀粉的生产

• 发表时间: 2008
• 期刊: 長岡工業高等専門学校研究紀要 44
• 作者: 佐賀真一;Shin-ichi Saga;蛇穴治夫;奥山英登;Haruo Jaana;Hideto Okuyama;蛇穴治夫;Haruo Jaana;Lin Yang;Lin Yang;Lin Yang;Takehisa Kumagai;Takehisa Kumagai;菅原 正義
• 通讯作者: 菅原 正義