調理特性の異なるじゃがいも(Solanum tuberosum)の非澱粉性多糖の構造(第2報) : 熱水およびシュウ酸アンモニウム可溶性多糖について

概要

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The structures of pectic polysaccharides, hot water-soluble and 0.5% ammonium oxalate-soluble polysaccharides, of two kinds of potatoes (Solanum tuberosum), which have different cooking properties, were compared. Carbohydrate composition of hot water-soluble polysaccharides of Danshaku consisted of mannose, galactose, glucose and uronic acid with a small proportion of rhamnose, and that of May Queen mostly consisted of glucose and galactose with a small proportion of rhamnose, mannose and uronic acid. Methylation analyses and Smith degradation studies showed that hot water-soluble polysaccharides of Danshaku consisted of 1&xrarr;4 and 1&xrarr;3 linked glucose, 1&xrarr;4 linked mannose, and 1&xrarr;4 linked galactose resjdues, and that of May Queen consisted of 1&xrarr;4 and 1&xrarr;6 linked glucose and 1&xrarr;6 and 1&xrarr;3 linked galactose residues. Ammonium oxalate-soluble polysaccharides of these two kinds of potatoes mostly consisted ofα1&xrarr;4 linked galacturonic acid residues. But the acetyl and methyl ester contents were more abundant in the polysaccharide of Danshaku than in May Queen. The solution of ammonium oxalate-soluble polysaccharide of May Queen showed higher viscosity than that of Danshaku.
社団法人日本家政学会の論文
1991-04-15