Developmental changes in starch properties of the Chinese yam (Dioscorea batatas Decne).
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概要
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Samples of Chinese yam (Dioscorea batatas Decne) tubers were harvested at three weeks after planting of the seed tubers and every two weeks thereafter (14 harvest times in total). Lyophilized-slices and starch-granules were prepared from the tubers. 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 of the slices and in a particle size distribution study on the starch-granules, the size of Chinese yam starch-granules was found to increase in the early stage of tuber development (from June 14 to July 26) and to remain constant after August 9. The starch-granules in the central portion were larger in size than those in the peripheral portion.2) The initiation temperature for gelatinization of Chinese yam starches, as judged on either photopastegraphy or differential scanning calorimetry (DSC), tended to be lower in the later stages of development than in the earlier stages. These results indicate that the soil temperature under which Chinese yam tubers are grown affects the initiation temperature for gelatinization of the starches deposited.3) The amylose content of Chinese yam starches, determined by either the blue value or amperometric iodine-titration method, increased in the early stages of tuber development (from June 14 to August 9) and remained constant thereafter.4) X-ray diffractograms of Chinese yam starches showed pattern changes of C→Ca→A→Ca during tuber development. These results indicate that the X-ray patterns of the starches were affected by the soil temperature under which the starches were deposited.
- 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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