調理特性の異なるいがいも(Solanumtuberosum)の非澱粉性多糖の構造(第3報) : アルカリ可溶およびアルカリ不溶性多糖について

概要

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The structures were studied on the alkali-soluble and alkali-insoluble polysaccharides of two kinds of potatoes (Solanum tuberosum), Danshaku and May Queen, having different cooking properties.The yields percents of alkali-soluble polysaccharide from May Queen showed 3.6 times as much as that from Danshaku. Alkali-soluble polysaccharides from these two kinds of potatoes mostly consisted of glucose and a small proportion of other neutral carbohydrates, arabinose, xylose, mannose and galactose. The proportion of these neutral carbohydrates except of glucose was high in May Queen. Methylation analyses and Smith degradation studies showed that glucose hadβ1&xrarr;4 linkages in addition to a small proportion of 1&xrarr;3 linkages, and arabinose and/or xylose attached to O-6 position of glucose as side chain. Alkali-insoluble polysaccharides of both Danshaku and May Queen consisted ofβ1&xrarr;4-linked glucan, cellulose.
社団法人日本家政学会の論文
1991-04-15