生育段階の異なるサゴ澱粉の相対結晶化度と構造および糊化特性

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献12件 参考文献18件

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  • Physicochemical Properties of Starches Obtained from Various Parts of Sago Palm Trunks at Different Growth Stages (Part 2). The Relative Crystallinity, Structure and Gelatinization Properties of Sago Starches at Different Growth Stages.
  • セイイク ダンカイ ノ コトナル サゴ デンプン ノ ソウタイ ケッショウカド ト コウゾウ オヨビ コカ トクセイ

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The physicochemical properties of starches obtained from various parts of sago palm trunks at different growth stages were reported in a previous paper. Relative crystallinity by X-ray diffraction with calcium fluoride as the internal standard, amylose contents and amylopectin unit-chain distri-butions, photopastegraphy, and differential scanning calorimetry (DSC) of starches were determined. Results obtained were: (1) Relative crystallinity of starch was higher in 14.5-year-old palm than 9-year-old palm, and this also held true for upper part of the trunk as compared to the lower part of the trunk. (2) Amylose content, the total amount of Fr. I, of the starch from the lower part of the trunk was higher than that of the starch from the upper part of the trunk, and increased as the growth period increased. (3) Starch from the 14.5-year-old palm as well as the upper part of the trunk showed lower transmittance curves by photopastegraphy. (4) Gelatinization onset temperature of the starch from the upper part of the trunk ranged from 65.3 to 68.2°C, and gelatinization con-clusion temperature ranged from 75.0 to 76.0°C. Starch from the lower part of the trunk showed lower gelatinization onset temperature and higher gelatinization conclusion temperature compared with that of the starch from the upper part of the trunk.

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