酵素による澱粉のヨード反應反轉現象 : (第8報)「沈澱剤-酵素法」及び同法に依つて精製したアミロースの性質

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A new method for the preparation of pure amylose fraction was proposed and it was named the “precipitant-enzyme method” by the present authors. By the addition of sufficient quantity of caprylic acid to about 2% starch paste, all the amylose component was precipitated as fine needle crystals, though the bulk of amorphous amylopectin was also precipitated with them. Taka-diastase or other α-amylase solution was added to the starch paste, and the paste was digested during 2_??_6 hours at room temperature. Dissolved and precipitated amorphous amylopectin fractions were hydrolyzed almost completely. However, the majority of amylose component was left intact, though unstable micells of shorter chain amylose component and the surroundings of the crystals might be digested to some extent. The enzymic action was stopped by rapid heating, and the digested solution was filtered with suction. Cooling the clear filterate, disk-shaped crystals of amylose-caprylic acid complex were separated out. The crystals were collected by centrifugation (3, 000 r. p. m.), and recrystallized by addition of caprylic acid or by the ordinary butanol method. The recrystallized complex was collected, washed, dried and weighed. The yield of pure amylose was 10_??_15% of the parent starch.
社団法人日本農芸化学会の論文