酵素糖化ブドウ糖原料としての澱粉の液化性に関する研究(第7報) : 塩素剤処理の影響ならびに粒型大小による差異

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(1) The liquefying properties of starch which was treated with bleaching powder solution were investigated. The amount of starch, which can hardly be hydrolyzed by liquefying enzyme and remained in hydrolyzate of the treated starch (starch resistant for enzyme liquefaction), increased gradually in proportion to the concentration of treating solution, and reached maximum amount at that of about 1/8 saturation. When starch was treated with solution of much higher concentration, the amount of starch resistant for enzyme liquefaction decreased, but degree of hydrolysis of the treated starch also decreased to a great extent. (2) By ultraviolet ray irradiation, starch was partially decomposed and it was recognized that starch resistant for enzyme liquefaction slightly increased. (3) Small-granule portions of potato and sweet potato starches have been found to have lower degree of hydrolysis and to be more resistant for enzyme liquefaction than large-granule portions.
社団法人日本農芸化学会の論文