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Potato starch suspensions in water and water extract of potato were heated at 100°C for 5 min. The pastes, thus prepared, were kept at about 5°C and the progress of retrogradation was estimated by the method of glucoamylase digestion and X-ray diffraction. As a result, the more pronounced retrogradation and crystallization were observed in the paste prepared with potato extract than in that with water. This fact may suggest that the cytoplasmic fluid contributes to the crystallization of starch to form the granule in vivo.
日本応用糖質科学会の論文