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Production of starch with antioxidative activity by baking starch with organic acids.
- Source :
-
Bioscience, biotechnology, and biochemistry [Biosci Biotechnol Biochem] 2011; Vol. 75 (9), pp. 1649-53. Date of Electronic Publication: 2011 Sep 07. - Publication Year :
- 2011
-
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.
- Subjects :
- Antioxidants analysis
Antioxidants metabolism
Biphenyl Compounds antagonists & inhibitors
Biphenyl Compounds metabolism
Drug Stability
Food Additives analysis
Food Additives metabolism
Glucan 1,4-alpha-Glucosidase metabolism
Hot Temperature
Hydrogen-Ion Concentration
Nitrogen
Phytic Acid chemistry
Picrates antagonists & inhibitors
Picrates metabolism
Starch analogs & derivatives
Starch analysis
Starch metabolism
Water chemistry
alpha-Amylases metabolism
Antioxidants chemical synthesis
Biotechnology methods
Biphenyl Compounds analysis
Food Additives chemical synthesis
Picrates analysis
Starch chemical synthesis
Tartrates chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1347-6947
- Volume :
- 75
- Issue :
- 9
- Database :
- MEDLINE
- Journal :
- Bioscience, biotechnology, and biochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 21897036
- Full Text :
- https://doi.org/10.1271/bbb.110123