タピオカ,ジャガイモ,クズ澱粉の分子構造と老化性の関係
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概要
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The retrogradation tendencies of tapioca, potato and kuzu starches were characterized by the molecular properties of the amylose and amylopectin. Retrogradation of heat- or alkali-gelatinized neutral pastes stored at 0°C was examined from the time-dependent changes of the degrees of gelatinization, which were measured by means of glucoamylase digestion and iodine affinity. The pastes were prepared from native starches, the amyloses and amylopectins and the starches reconstituted by mixing the components. Tapioca starch had the lowest retrogradation tendency among the starches. The retrogradation properties of whole starch pastes were greatly affected by the minor component of amylose and the retrogradation tendencies of amyloses were the reverse of the order of the weight-averages (d. p. w) rather than of the number-average degrees of polymerization, that is, kuzu (d. p. w, 2810)>potato (d. p. w, 5170)>tapioca (d. p. w, 7710). The low molecular weight amyloses (d. p. w, 400-430) prepared by minor modification of the precipitant-enzymic method of Nikuni et al. showed very high retrogradation tendencies. The order of the retrogradation tendencies of amylopectins was suggested to be related to the chain length of amylopectin, that is, potato (average chain length, c. l., 23.9)>tapioca (c. l., 21.2)>kuzu (c. l., 21.1). The molecular weight of amylose and the chain length of amylopectin appear to be important factors for the retrogradation of starches.
- 日本応用糖質科学会の論文
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