甘藷根塊の蒸煮に依る澱粉の理化学的性質の変化(第1報) : 蒸煮に依る一般化学成分の変化並びに澱粉の分解に就て

概要

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1) Employing the six varieties of sweet-potato (Ikpomea batatas LAM, var.), viz., Gokoku, Norin No. 1,Norin No. 4,Okinawa No. 100,Kenroku and Ninjin, the chemical change of general components in the root-tuber and the decompositioin and saccharification of starch were studied.2) The results showed significant differences among the varieties of the samples. Generally, protein and starch were decreased, and pectin (as Ca-pectate), ether-soluble matter, sugars and water soluble non-sugar substance were increased.3) The decomposition and saccharification of starch were not always proportional to each other. The starch decomposition in the the varieties decreased in the following order : Okinawa No. 100,Norin No. 4,Norin No. 1,Kenroku, Gokoku, Ninjin.
社団法人日本生物工学会の論文
1958-01-15