発芽小麦の理化学特性に関する研究　（第１報）　α‐アミラーゼ阻害剤利用による発芽処理小麦の糊化特性の測定

DOI

書誌事項

タイトル別名
  • Studies on physicochemical properties of sprouted wheat. (Part I). Measurement of gelatinization properties of sprouted wheat with .ALPHA.-amylase inhibitors.

抄録

Effect of several a-amylase inhibitors on a-amylase activity, maximum viscosity (MV) and Falling Number (FN) of wheat flour and starch was measured to investigate the gelatinization properties of sprouted wheat flour. (1) Silver nitrate, cupper nitrate, EDTA (2K) and hydrazine sulfate showed remarkable inhibition to α-amylase activity which was measured by a simplified method developed in this experiment. (2) MV and FN of flour and starch from sprouted wheat markedly increased to the level of sound wheat when these inhibitors were applied. These results demonstrate that starch is not damaged at an early stage of sprouting and that the decrease of viscosity of flour starts when flour is processed to dough or suspension to be exposed to activated α-amylase. (3) It is possible by the utilization of EDTA or silver nitrate to measure potential MV or FN of germinated wheat without extraction of starch or elimination of protein.

収録刊行物

詳細情報 詳細情報について

  • CRID
    1390282681381378688
  • NII論文ID
    130003788854
  • DOI
    10.3136/nskkk1962.37.4_287
  • ISSN
    00290394
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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