Functional Changes of Carboxymethyl Potato Starch by Conjugating with Amino Acids
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概要
- 論文の詳細を見る
Amino acid-carboxymethyl starch granule (AA-CMS) conjugates were prepared by using water-soluble carbodiimide (1-ethyl-3-(3-dimethylaminopropyl) carbodiimide) to improve the functions of starch. Slightly modified potato CMS was dispersed in a 5% water-soluble carbodiimide solution. An amino acid (Glu, Cys, Lys, Gly, Leu, or Phe) solution was added, and the reaction mixture was incubated at 24℃ for 5h, resulting in the formation of an acid-amide bond between CMS and the amino acid. Each AA-CMS conjugate was recovered after thoroughly washing with distilled water and air-drying. The functional changes of the starch were investigated by microscopic observation, differential scanning calorimetry (DSC), solubility, and digestibility with α-amylase or β-amylase. The swelling and solubility of the AA-CMS conjugates were much lower than those of CMS. Data from DSC shows that the conjugates gelatinized at a higher temperature than CMS and were difficult to retrograde, especially the conjugates with hydrophobic amino acids. The digestibility of the conjugates with α-amylase or β-amylase was markedly decreased as compared with that of CMS and native starch.
- 社団法人日本農芸化学会の論文
- 1995-12-23
著者
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Hattori Makoto
Department Of Agricultural Chemistry The University Of Tokyo
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Takahashi Koji
Department Of Aeronautics And Astronautics Kyushu University
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Takahashi Koji
Department Of Applied Biological Science Faculty Of Agriculture Tokyo University Of Agriculture And
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Yang Wenhong
Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture an
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Yang Wenhong
Department Of Applied Biological Science Faculty Of Agriculture Tokyo University Of Agriculture And
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TAKAHASHI Koji
Departent of Materials Science and Engineering,Faculty of Engineering,Yamagata University
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