Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Production of Starch with Antioxidative Activity by Baking Starch with Organic Acids
Shoji MIWAMegumi NAKAMURAMichiko OKUNOHisako MIYAZAKIJun WATANABEYuko ISHIKAWA-TAKANOMakoto MIURANao TAKASESachio HAYAKAWAShoichi KOBAYASHI
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2011 Volume 75 Issue 9 Pages 1649-1653

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Abstract

A starch ingredient with antioxidative activity, as measured by the DPPH method, was produced by baking corn starch with an organic acid; it has been named ANOX sugar (antioxidative sugar). The baking temperature and time were fixed at 170 °C and 60 min, and the organic acid used was selected from preliminary trials of various kinds of acid. The phytic acid ANOX sugar preparation showed the highest antioxidative activity, but the color of the preparation was almost black; we therefore selected L-tartaric acid which had the second highest antioxidative activity. The antioxidative activity of the L-tartaric acid ANOX sugar preparation was stable against temperature, light, and enzyme treatments (α-amylase and glucoamylase). However, the activity was not stable against variations in water content and pH value. The antioxidative activity of ANOX sugar was stabilized by treating with boiled water or nitrogen gas, or by pH adjustment.

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© 2011 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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