精白米粉末のアミログラフィ-に対する内在性α-アミラ-ゼの影響

概要

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1. Effect of the addition of several divalent cations on the amylogram of milled rice flour was tested. The results coincided well with the known properties of cereal α-amylase, that is, the addition of Hg2+ and Cu2+ increased the viscosity of the paste, whereas Ca2+ decreased it. 2. Pretreatment of rice flour with 10-3M HgCI2 was sufficient to inactivate the endogenous α- amylase. 3. Effect of endogenous a-amylase on the amylogram of rice flour was more clear in glutinous rice varieties, suggesting the presence of higher amylase activity in these flours. 4. Results of the inhibition experiments using aged and unaged rice samples indicated that it is almost difficult to explain the difference between the amylograms of these flours by the levels of their endogenous a-amylase.
日本応用糖質科学会の論文