リンゴ澱粉について : リンゴの加工に関する研究第15報

概要

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1) Starch was isolated from six varieties of the Japanese apple (Jonathan, Ralls Janet, Delicious, Indo, MacIntosh Red and American Summer Pearmain). The starch granules were observed under microscope. The size of the starch granules was 3〜28μ (diam.) and most of the granules were round, but some of them elliptical or oval.2) Amylose and amylopectin content of these aple starch was determined by McCREADY'S method. Amylose content was 20〜30%. No significant difference of amylose content was observed among the varieties of apples.3) Amylose and amylopectin of "American Summer pearmain" apple starch were fractionated by SCHOCH'S method, and the end group assay of these components was performed by the periodate oxidation method.The average chain lengths of amylose and amylopectin were 456 and 25 respectively.4) These results indicate that the apple starch may be very similar to the cereal starch not only in the shape of granules but also in the chemical properties.
社団法人日本生物工学会の論文
1957-01-15