Peptic Starch Content, Amylose Content, Free Sugar Composition and Amylases Activities Analyses of Food Chemical Characteristics of Conventional Beans from Hokkaido

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  • NAKAZAWA Yozo
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • UNNO Tsugumi
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • MINAMI Kazuhiro
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • SAGANE Yoshimasa
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 北海道産在来豆の消化性デンプン含量，アミロース含量，遊離糖組成およびアミラーゼ活性

Abstract

<p>　We determined the peptic starch content, amylose content, free sugar composition, and amylases activities of 20 varieties of conventional beans from Hokkaido. Multivariate analysis was conducted using the quantitative value for each ingredient. The result demonstrated that main factors, which had effects on the definite grouping and clustering into the individual varieties, included peptic starch and sucrose contents in addition to β-amylase and α-glucosidase activities.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 45 (6), 271-276, 2020

    Japan Association of Food Preservation Scientists

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