Developmental changes in the properties of kiwi fruit starches (Actinidia chinensis Planch.).
スポンサーリンク
概要
- 論文の詳細を見る
Samples of three varieties of kiwi fruit (Actinidia chinensis Planck ., varieties: Bruno, Hayward and Abbot) were harvested 13 times in total, except for the Abbot variety (4 times in total), during the period of June to November, 1985. Lyophilized slices and starch granules were prepared from the fruit. Each slice was observed by scanning electron microscopy (SEM) and the properties of the starch granules were examined. The results obtained were as follows: 1) The average particle size of starch granules increased until September and then decreased . The most common particle size of the granules increased from 3-4 μm to 20-30μm and then decreased to 6-8μm during fruit development. 2) The susceptibility of kiwi fruit starch granules to hog pancreatin was approximately 30-65% that of normal maize. On SEM, we observed large holes on the surface of the starch granules in the early stages of the attack by pancreatin. This was quite different from in the case of normal maize starch granules, for which the enzymatic attack usually started with smalll pits on the surface of the granules, which then increased in number and in size during the subsequent enzyme attack. 3) The initiation temperature for gelatinization of the starches, as judged on differential scanning calorimetry (DSC), was 60-61°C for the Bruno and 61-63°C for the Hayward variety, and it scarcely changed during development. The enthalpy change, 4H, varied among the kiwi fruit starches within a range of 3.4-4.3 cal/g. 4) The amylose contents of the starches (Bruno, Hayward and Abbot), as determined by the amperometric iodine titration method, were 16-22, 14-21 and 15-17%, respectively, which appeared to be similar to the respective amylose contents deduced from the blue values . 5) X-ray diffractography of the starches gave B-type patterns throughout the fruit development.
- 日本応用糖質科学会の論文
日本応用糖質科学会 | 論文
- 古細菌の産生する新規な糖質関連酵素およびそれらを用いたトレハロースの生産
- PCR法による米 (Oryza sativa L.) の品種判別およびその米加工品への応用
- モチ米のアミロペクチン鎖長分布と米粒の物理特性との関係
- ジャポニカ米とインデカ米の澱粉とプロテインボディの結合脂質について
- 促通拡散型糖輸送担体分子の構造機能相関