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- W2318886161 abstract "数種の澱粉粒(馬鈴薯・玉蜀黍・糯玉蜀黍・米・糯米)を対象に高温湿熱処理(120～135℃,相対湿度100%)の影響を検討し,前報で,それらの顕微鏡・X線回折・ゲル濾過法による分子量分布などに現われる粒構造の変化について報告した.本報はこれに引き続き,これら高温湿熱処理澱粉粒の澱粉特性(膨潤性・溶解性・粘度特性・アミラーゼに対する被消化性)について検討した結果である. 湿熱処理の澱粉特性への影響は馬鈴薯澱粉粒に最も著しく現われ,糊化温度以上の未処理澱粉粒の示す膨潤力・溶解性を容易に消失するとともにアミログラムにみられる糊化特性の変化が極めて著しく,また,アミラーゼに対する被酵素消化性が大きく向上する.これに対し,玉蜀黍・米など穀物澱粉粒への影響は概ね小さく,溶解性は逆に未処理の澱粉粒より増加する.しかし,同じ穀物澱粉粒でも,起源の異なる澱粉粒はそれぞれ固有の影響を受けるようである.今回,実験に用いた数種の穀物澱粉粒のうち米澱粉粒はアミログラムが示す粘度特性の変化に特異性を示した." @default.
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- W2318886161 date "1992-01-01" @default.
- W2318886161 modified "2023-09-27" @default.
- W2318886161 title "Physical Properties and Digestion Trial with Amylase of Heat-Moisture Treated Starch Granules." @default.
- W2318886161 doi "https://doi.org/10.5458/jag1972.39.175" @default.
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