Effects of Degree of Branching on Dispersion Stability of Phytoglycogen in Aqueous Solution.

• TATEISHI Koichi

• NAKANO Akihiro

書誌事項

タイトル別名

• Effects of Degree of Branching on Dispe

抄録

It was supposed that the solubility of (1→4)(1→6)-linked α-D-glucans, e.g., glycogen, phytoglycogen, and amylopectin, in water was related to the colloidal dispersion stability of such molecules and depended on the degree of branching. Since phytoglycogen has various degrees of branching according to the maturation of plant seeds, it was extracted from sweet corn kernels at several days after pollination (DAP), and we have investigated the effects of the degree of branching on the dispersion stability of phytoglycogen (DSP) by salting out, using ammonium sulfate ((NH₄)₂SO₄). As the sweet corn kernels matured, the concentration of (NH₄)₂SO₄ needed for salting out of phytoglycogen increased. According to the degree of branching mteasured by periodate oxidation analysis and β-amylolysis, the fraction of phytoglycogen precipitated at the high concentration with (NH₄)₂SO₄ has a highly branthed structure. The turbidity of phytoglycogen aqueous solution was also measured to discuss the relation between the dispersion stability of colloidal particles and the degree of branching. We found that the variation of the degree of branching is closely related to DSP in an aqueous solution.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 61 (3), 455-458, 1997

  公益社団法人 日本農芸化学会

キーワード

• phytoglycogen
• salting out
• colloidal particle
• dispersion stability

詳細情報

• CRID: 1390001206469945856
• NII論文ID: 110002678502
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.61.455
• COI: 1:CAS:528:DyaK2sXit1aiur4%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 4209461
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4209461
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.61.455
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可