酵素による澱粉のヨード反應反轉現象 : (第7報)アミロース沈澱剤としての各種飽和脂肪酸

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The effects of various saturated fatty acids as amylose-precipitants were, examined. Nine even-nnm-bered saturated acids from acetic to stearic acid were chosen, and each acid was added to boiling starch paste and cooled over-night. These pastes were hydrolyzed by α-amylase during about 2 hours at room temperature. The amylose-fatty acid complex was left intact because they formed helical micell crystals, while amorphous amylopectin fraction was hydrolyzed completely. The remaining amylose-fatty acid complex was collected, washed, dried and weighed (Table 4.). From these results, it was found that caprylic and capric acids were excellent amylose-precipitants, because they were slightly soluble in water to reach amylose molecules in the paste, and were sufficiently hydrophobic to precipitate amylose molecules. Moreover, these acids could be removed easily from the amylose complex, while the higher fatty acids were removed with great difficulties.
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