澱粉の糊化過程における吸熱温度

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タイトル別名
  • On the Endothermic Temperature in the process of Starch Gelatinization
  • デンプン ノ コカ カテイ ニ オケル キュウネツ オンド
  • 〓

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In the process of cocking it is very important to know the nature of the working of starch suspension. We took the temperature of starch yielded under the soil (potato, sweet potato, yoshino kuzu), and starch on the soil (corn, wheat) with a thermocouple. As a result of it, we could recognize a temporary break in the rise of temperature, and regarded it as the endothermic reaction in their gelatinization. Besides taking of temperature, we measured their degree of gelatinization, saw them under a microscope and inspected their different change according to different concentration, their difference in the endothermic speed and the influences of additives on them. The results obtained were as follows : (1) As to the endothermic temperature of 5% starch three kinds of starch were recognized ; group I includes "potato", group II "yoshino kuzu, sweet potato", group III "corn, wheat". My taking of temperature and its values coincided with Woodruff's. (2) As to the endothermic temperature in gelatinization, the starch with higher degree of concentration showed a lower temperature, while the starch with lower degree of concentration showed a high temperature. (3) As to the influences of additives, salt showed higher endothermic temperature because of its dehydrate effect. (4) The endothermic temperature rose in proportion to the increase of the concentration.

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