Gelatinization of Starches inside Cotyledon Cells Separated from Tutankhamen's Pea

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  • ツタンカーメンエンドウの子葉細胞内デンプンの糊化特性
  • ツタンカーメン エンドウ ノ シヨウ サイボウナイ デンプン ノ コカ トクセイ

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Abstract

The gelatinization of starches in cotyledon cells of Tutankhamen's pea (Pisum sativum) was studied. The loss of birefringence of starches in cells was low in the temperature range of 50 to 70°C, compared with those of isolated starches. While the differential scanning calorimetry curve of cells was similar to that of isolated starches, the onset temperature of endotherm was slightly higher than that for isolated starches. The solubilities and swelling power of starches in the cells were also low compared with those of isolated starches. From these results, it was concluded that the gelatinization starches inside cotyledon cells of tutankamen's pea was suppressed as well as those of adzuki, kidney and faba beans. Thus, it was suggested that Tutankhamen's pea was suitable for production of an (bean jam).

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