ソラ豆の子葉細胞内デンプンの糊化

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タイトル別名
  • Gelatinization of Starches inside Cotyledon Cells Separated from Faba Beans.
  • ソラ豆の子葉細胞内デンプンの糊化〔英文〕
  • ソラマメ ノ シヨウ サイボウナイ デンプン ノ コカ エイブン

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In order to examine the gelatinization of starches inside cotyledon cells of legumes, cells were separated from faba beans (Vicia faba L.) without gelatinizing starches inside cells and subjected to measurements of the solubility, swelling power and loss of birefringence of starches inside cells, which were heated over gelatinization temperature range, and differential scanning calorimetry of cells. When cells separated and starches isolated from faba beans were heated in water, the solubility and swelling power of starches inside cells were extremely low, compared to those of isolated starches. The loss of birefringence of starches inside cells was also low in the temperature range of 60 to 80°C. The differential scanning calorimetric thermogram of cells showed an endothermic transition with a peak temperature at about 67°C which trailed a shoulder up to about 96°C, while that of isolated starches showed a single endothermic transition. The rupture of cells in advance resulted in the disappearance of a trailed shoulder of the endotherm. From the comparison of these results with those obtained for starches inside cells of adzuki beans, reported previously, it was concluded that the gelatinization of starches inside cells of faba beans was suppressed, compared to the gelatinization of isolated starches.

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