*Nami Ishihara¹, Mamiko Aoki¹, Miyo Hiwatashi¹, Moeka Suzuki¹, Tetsuya Kondo² (1. Food Research Center, ACIST, 2. Nagoya Bunri University)

*Tetsuya Kondo¹, Shun Mitsui², Akitoshi Itoh², Hiroaki Itoh² (1. Nagoya Bunri University, 2. Food Research Center, ACIST)

*Sayaka Chida¹, Shunji Kato¹, Kiyotaka Nakagawa¹ (1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University)

Miyako Kotaniguchi^1,2,3, Reina Tanaka³, Hatsuho Takemitsu^1,2, Yuki Matsumoto^1,2, Kyoko Otsubo⁴, Junichi Takahara^1,4, *Shinichi Kitamura^1,2,3,4 (1. OMU, 2. IPE, Inc., 3. OPU, 4. Sanwa Starch Co., Ltd.)

*HIROKAZU SAWADA¹, KEIKO HAYASHI¹ (1. Agilent Technologies Japan, Ltd.)

*Rira Wakayama¹, Junya Ito¹, Naoki Shimizu¹, Naoto Tatewaki², Hiroshi Nishida ², Kiyotaka Nakagawa¹ (1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 2. Nissei Institute of Health Sciences)

*Hiroko Matsuda¹, Hiroki Sakamoto¹, Hiroki Shirakura¹, Kazuaki Yoshinaga², Asako Narai¹ (1. Nippon Veterinary and Life-science Univ., 2. Fukushima Univ.)

*Tadahiko Shiono¹, Yujin Shigeta¹, Risa Yamasaki¹, Mayuu Kanesaki¹ (1. HPTRI-FTRC)

*Kenta Suzuki¹, Yuri Nakagawa¹ (1. S&B Foods Inc.)

*Masataka Wakayama¹, Ryosuke Kawakami¹, Tatsuki Ogura², Ikumi Shibano¹, Miyu Sato², Yujin Ashino², Chinami Kato², Takeshi Imamura¹ (1. Ehime Univ., 2. Keio Univ.)

*CHIHIRO SHIGEMOTO¹, KOKAWA MITO², KITAMURA YUTAKA² (1. University of Tsukuba, 2. University Of Tsukuba)