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- 北原 兼文
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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- 合戸 明美
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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- 西薗 研郎
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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- 菅沼 俊彦
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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- 永浜 伴紀
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
書誌事項
- タイトル別名
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- Characteristics of Adsorption of Some Compounds into Sweetpotato Starch and Their Participation in Starch Quality
抄録
Occasionally, commercial sweetpotato starch is unfavorable due to odor and whiteness. In this study, the characteristics resulting from the adsorption of some compounds into commercial starches were examined; the compounds are considered to cause a qualitative deterioration of the starch granules. Each starch adsorbed a similar amount of lactic acid, and the respective Nägeli amylodextrins (NA) adsorbed comparable amounts. In regard to butyric acid, no difference in the amounts adsorbed into the starches was found either, but the amounts adsorbed by their NA were significantly less than those by the starch granules. On whiteness of the starches, both polyphenol (chlorogenic acid) and iron ion were indispensable for grayish color development of the starch granules. The amounts of chlorogenic acid adsorbed into the starches were nearly identical, except for potato starch which scarcely adsorbed it. Thus far, no characteristic adsorbability of sweetpotato starch has been recognized. However, regarding the adsorption of ferric chloride, unusual adsorbability was found in sweetpotato starch.
収録刊行物
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- 応用糖質科学
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応用糖質科学 44 (4), 497-504, 1997
日本応用糖質科学会
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詳細情報 詳細情報について
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- CRID
- 1390001205170239616
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- NII論文ID
- 130004257538
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- COI
- 1:CAS:528:DyaK1cXhtFKgsL8%3D
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- ISSN
- 18844898
- 13403494
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- データソース種別
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- JaLC
- CiNii Articles
- Crossref
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- 抄録ライセンスフラグ
- 使用不可