酵素による澱粉のヨード反應反轉現象に就て : (第6報)澱粉の種類による反轉の型と甘藷澱粉の反轉に關與する成分

概要

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As reported previously, the reversion of starch-iodine color reaction is caused by α-amylase when amylose component is brought to helical micells by amylase-precipitants in the starch paste. Therefore, in the absence of the one component, either amylose or amylose-precipitant, this phenomenon is not observed. Various native starches give their specific reversion type according to their amylose contents and amount of amylose-precipitants. Voluntary reversion type is obtained by combining hot methanol extracts of native starches and defatted starches. As the amylose-precipitants of native sweet-potato starch, ordinary fatty acids, such as palmitic, stearic and oleic acid, jalapinolic acid (a saturated hydroxy-monocarboxylic acid) and octadecyl alcohol are recognized. Neutral fats and oils are not concerned with this reversion phenomenon.
社団法人日本農芸化学会の論文