METHOD OF EVALUATING RICE STARCH CHARACTERISTIC BASED ON GELATINIZATION AND VISCOSITY CHARACTERISTICS

摘要

PROBLEM TO BE SOLVED: To provide a method of simply and promptly evaluating functionality-related rice starch characteristics such as an indigestible starch content at low cost with high accuracy by using gelatinization and viscosity characteristics.;SOLUTION: Rice starch characteristics are evaluated by a multiple regression analysis using gelatinization and viscosity characteristic values of rice powder or rice starch as explanatory variables. The rice starch characteristics include an indigestible starch content, a sugar chain fraction content of a glucose polymerization degree 10 or 22, an amylose content, and an amylopectin chain length distribution. As the explanatory variables of the multiple regression analysis, one type or two or more types of characteristic values selected from among a group consisting of a gelatinization start temperature, a highest viscosity, a lowest viscosity, a final viscosity, a breakdown, a setback, a consistency, a new gelatinization temperature are used.;COPYRIGHT: (C)2015,JPO&INPIT