Developmental Changes in the Properties of Squash Starches

DOI JASI Web Site 3 Citations 26 References
  • SUGIMOTO Yoshimi
    Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
  • YAMASHITA Yasuyo
    Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
  • OOMORI Mika
    Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
  • SUZUKI Mutuyo
    Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
  • WAKITA Hiromi
    Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
  • MORISHITA Masahiro
    Osaka Prefecture Agriculture Research Institute
  • FUWA Hidetsugu
    Department of Food Science and Technology, Faculty of Engineering, Fukuyama University

Bibliographic Information

Other Title
  • 生育段階の異なるカボチャ澱粉の性質について
  • セイイク ダンカイ ノ コトナル カボチャ デンプン ノ セイシツ ニ ツイテ

Search this article

Description

Two varieties of squash, Ebisu (Cucurbita maxima DUCH.) and Kogiku (Cucurbita moschata DUCH.), were harvested on flowering day and every one or two weeks during the period of June to August 1988. The carbohydrate contents of squash and the properties of starch granules prepared from the squash fruits were examined. The results obtained were as follows: 1) The soluble sugar contents of squash were found to increase during development. The glucose content was about 1% to squash weight and scarcely changed during development. 2) The average granular sizes of Ebisu and Kogiku starches were in the range of 2.9 to 8.8 μm and 3.2 to 8.0 μm, respectively, and tended to increase in the early stages of squash fruit development (1 week after flowering). 3) The amylose contents of Ebisu and Kogiku starches determined by the amperometric titration method were in the range of 16.5-22.5% and 14.1-18.0%, respectively, and tended to be higher in the later stages of develooment than in the earlier stage. 4) The initiation temperature for gelatinization of Ebisu and Kogiku starches determined by differential scanning calorimetry (DSC) were in the range of 62-64°C and 62-66°C, respectively, and it rarely changed throughout the squash fruit development. 5) The maximum viscosity and breakdown of Ebisu and Kogiku starches determined by Brabender amylography were found to increase during development. 6) X-ray diffractography of the squash starches showed B-type patterns throughout the squash fruit development. 7) The susceptibility of the squash starch granules to hog pancreatin was approximately 40-50% to that of normal maize starch granules, and it scarcely changed during development. By scanning electron microscopy (SEM), we observed hollows on the surfaces of squash starch granules, after an attack by pancreatin.

Journal

Citations (3)*help

See more

References(26)*help

See more

Details 詳細情報について

Report a problem

Back to top