Developmental changes in the properties of the starch of two varieties of Chinese radish (Raphanus sativa L.).
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概要
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Root samples of two varieties of Chinese radish (Raphanus sativa L., varieties: Pekinkoushindaikon and Koutoseichodaikon) were harvested at two months after planting of the seeds and every two or three weeks thereafter (8 times in total). Lyophilized slices and starch granules were prepared from the roots. 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 starch contents of the roots of the two varieties were 1-0.3 and 0.6-0.3%(on a wet weight basis), respectively, and tended to be lower in the later stages of development than in the earlier stages. 2) Starch granules in the slices were observed to be round in shape on SEM. The average particle size of the starches was 5-6 μm, the most common particle size being 6-8 μm. 3) The starch granules were highly susceptible to the action of pancreatin compared with those of normal maize, particularly in the initial stages of the enzymatic reaction. 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 small pits on the surface of the granules which then increased in number and in size during the subsequent enzyme attack. 4) The initiation temperature for gelatinization of the starches, as judged by either photo-pastegraphy or differential scanning calorimetry (DSC), tended to be lower in the later stages of development than in the earlier stages. 5) The amylose contents of the starches, as determined by the amperometric iodine titration
- 日本応用糖質科学会の論文
日本応用糖質科学会 | 論文
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