Effect of Growing Temperature on Maltose Production of Green Soybean

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  • Nomura Satomi
    Former: Graduate School of Life and Environmental Sciences, Kyoto Prefectural University,Present: Faculty of Human Life Studies, Hiroshima Jogakuin University
  • Matsui Motoko
    Graduate School of and Environmental Sciences, Kyoto Prefectural University
  • Ohtani Kimiko
    Graduate School of and Environmental Sciences, Kyoto Prefectural University
  • Muramoto Yukari
    Faculty of Life and Environmental Sciences, Kyoto Prefectural University
  • Furutani Noriyuki
    Former: Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center,Present: Kyoto Prefecture Institute, Agricultural Yamashiro Extension Center

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Other Title
  • エダマメ栽培温度がマルトース生成量に及ぼす影響
  • エダマメ サイバイ オンド ガ マルトース セイセイリョウ ニ オヨボス エイキョウ

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<p>The present study examined the effect of three growth temperatures on the starch gelatinization temperature and β-amylase activity of two cultivars of green soybean in experimental plots. The β-amylase activity of ‘Fuki’ at climate chamber of 25°C was significantly higher (p<0.01) than that grown in a field. On the other hand, we found no significant difference between three plots of ‘Shin-tamba-guro’ upon comparison of their β-amylase activities. However, when comparing the starch gelatinization temperature, the values for the three plots were significantly different (p<0.01): gelatinization temperature increased with a rise in growth temperature. Thus, we suggest that the production of maltose in green soybean is affected by temperature during the ripening process.</p>

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