甘藷澱粉の内部油分に関する研究 : 澱粉粒の成長と内部脂肪酸の変化

概要

論文の詳細を見る
The starch granule, normally, contains a small quantity of fatty substance which exercises a considerable influence upon its physical properties. However, it has been left unclarified whether the fatty substance is contained as impurities or as necessary constituents. The author investigated it to make this problem clear on fatty acid, a main constituent of fatty substance in starch granules. First, among different starches, such as potato, cassava, sweet potato, wheat, corn and rice, a tendency was found that the starches containing much fatty acids are abundant in linoleic acid and those containing less fatty acids are abundant in palmitic acid. On the other hand, when these starches were, artificially, subjected to the various fatty acids introduced into the granules, there was little difference in the fatty acidsintakes owing to the kind of starches and palmitic acid predominantly introduced among the fatty acids. Further, the starch granules of sweet potato and corn were partially decomposed by either being dipped in hot water or in diluted hydrochloric acid solution, or treated with α-amylase, accordingly the fatty acid compositions of the granular residues were studied. As a result, it was substantiated that the saturated fatty acids were embraced hard in the spiral structure formed by amylose. On the basis of the above facts ascertained on the embraced fatty acid in starch granules, the role of the fatty acid in the development of starch granules was examined. In order to collect the starch granules differing in their development stages, tubers were harvested at three different times, and the starch granules obtained from the respective harvest were differentiated according to their sizes. Thus, these starch granules were examined on their physical and chemical properties. The results showed that the starch granules developed not in uniform, but in stratiform, and the author proposed the diagram of the granular development. Further, concerning amylose, it was ascertained that the content was higher and its average chain length was longer in the earlier stage of the development, including quite smaller granules just formed. It was also confirmed that fatty acid, palmitic acid in paticular, was in higher content similar to in the case of amylose. These findings indicate the possibility that a molecule of amylose embraces palmitic acid, at first, to act as an initial nucleus of the starch granules, in vivo.
鹿児島大学の論文
1976-03-20

甘藷澱粉の内部油分に関する研究 : 澱粉粒の成長と内部脂肪酸の変化

スポンサーリンク

概要

著者

関連論文

スポンサーリンク