Developmental changes in starch properties of the taro (Colocasia esculenta (L.) Schott).
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概要
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Samples of taro (Colocasia esculenta (L.) Schott var. antiquorum (Schott) Hubbard and Rehder, cultivar: Ishikawa-wase) corms and cormels were harvested 1 month after planting of the seed corms and every two weeks thereafter (14 harvest times in total). Lyophilized-slices and starch-granules were prepared from the corms and cormels. Each slice was observed by scanning electron microscopy (SEM) and properties of the starch-granules were examined. The results obtained were as follows:1) On SEM, starch-granules in the slices of seed corms, mother corms, cormels, secondary cormels and third cormels were found to be polygonal in shape and showed similar sizes and shapes during development.2) The initiation temperature for gelatinization of starch-granules, as judged on photopastegraphy, tended to be lower in the later stages of development than in the earlier stages.3) The amylose content of starch-granules, determined by either the blue value, amperometric iodine titration or enzyme-chromatographic method, changed in the following increasing order; mother corm<cormel<secondary cormel<third cormel. However, the amylose content of each generation scarcely changed during development.4) On X-ray diffractometry, starch-granules prepared from corms and cormels grown under a high environmental temperature showed A-type patterns, however, those prepared from corms and cormels grown under a lower environmental temperature showed Ca-type ones.
- 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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