白米未加熱でんぷん単粒のAmylaseによる消化について : 米粒の構造と消化に関する研究(第2報)

概要

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Degradation of unheated starch granule prepared from varous rice varieties by α-amylase was examined. As in the degradation of boiled starch granules by α-amylase, ptotein-rich starch granules were hardly degraded by α-amylase compared with protein-poor granules. Addition of Pronase E with α-amylase to a starch granule suspension caused an increase in degradation. Microscopic observation of starch granules incubated with α-amylase showed that some were readily attacked by α-amylase and degraded completely while others remined apparently intact. Thus there appear to be differences in resistance to α-amylase among starch granules in the same lot. Scanning electron microscopy revealed that in the first stage of degradation the surface of the starch granule was eroded, forming numerous cavities, and subsequently the center was attacked. These results may offer interesting insights into structure of the starch granule and the role of protein in it.
社団法人日本生物工学会の論文
1978-03-25