title: Production of starch with antioxidative activity by baking starch with organic acids.
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.
authors: Department of Natural Resources and Food Processing, Ishikawa Agricultural Research Center. s-miwa@pref.ishikawa.lg.jp
authors: Shoji
authors: S
authors: Miwa
authors: Megumi
authors: M
authors: Nakamura
authors: Michiko
authors: M
authors: Okuno
authors: Hisako
authors: H
authors: Miyazaki
authors: Jun
authors: J
authors: Watanabe
authors: Yuko
authors: Y
authors: Ishikawa-Takano
authors: Makoto
authors: M
authors: Miura
authors: Nao
authors: N
authors: Takase
authors: Sachio
authors: S
authors: Hayakawa
authors: Shoichi
authors: S
authors: Kobayashi
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000138:chemical synthesis* / Q000378:metabolism; D001709:Biotechnology / Q000379:methods*; D001713:Biphenyl Compounds / Q000032:analysis* / Q000037:antagonists & inhibitors / Q000378:metabolism; D004355:Drug Stability; D005503:Food Additives / Q000032:analysis / Q000138:chemical synthesis* / Q000378:metabolism; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009584:Nitrogen; D010833:Phytic Acid / Q000737:chemistry; D010851:Picrates / Q000032:analysis* / Q000037:antagonists & inhibitors / Q000378:metabolism; D013213:Starch / Q000031:analogs & derivatives / Q000032:analysis / Q000138:chemical synthesis* / Q000378:metabolism; D013644:Tartrates / Q000737:chemistry*; D014867:Water / Q000737:chemistry; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D005503:Food Additives; D010851:Picrates; D013644:Tartrates; D014867:Water; D010833:Phytic Acid; D013213:Starch; C004931:1,1-diphenyl-2-picrylhydrazyl; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase; D009584:Nitrogen; C029768:tartaric acid