酒精醪の改良に関する研究(第20報) : 二, 三の澱粉物質の理化学的性質の吟味

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In this experiment, potato, sweet potato, corn, rice and glutinous rice were used as starchy materials. From these materials, starch, amylose and amylopectin were prepared in pure state, and their physico-chemical properties were examined.1) The extinction coefficient and the wave length were measured by means of the color color reaction with iodine solution. As a result of the test, the maximum absorption wave lengths of starch, amylose and amylopectin were found in general to be 600 mμ, 650 mμ and 540〜560 mμ, respectively, except for glutinous rice, in which the maximum absorption wave length of starch was 500〜540 mμ and that of amylopectin was 520 mμ.BEER's law held good in the relation between the concentration and the extinction coefficient.2) The "blue value" of amylose was 0.92〜1.366 and that of amylopectin was 0.167〜0.306.3) The amylose and amylopectin in starch were determined by McCREADY's method, and the amylose contents of the materials were found to be as follows : 25% of potato, 22.5% of sweet potato, 24% of corn, 18% of rice and 1% of glutinous rice.4) The end group assay on amylose, amylopectin, starch and cooked starch was carried out by the periodate oxydation method. According to this test, the average chain lengths of amylose, amylopectin, starch and cooked starch, expressed by the number of glucose units, were 517〜934,22〜28,431〜506,and 218〜312,respectively, but in glutinous rice, amylopectin, starch and cooked starch had the respective values of 14,18.5 and 16.8 in the average chain length.
社団法人日本生物工学会の論文
1958-11-15

酒精醪の改良に関する研究(第20報) : 二, 三の澱粉物質の理化学的性質の吟味

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