Partial hydrolysis of sweet-potato starch with .BETA.-amylase.

• BABA Tadashi

  National Food Research Institute Present address: Institute of Applied Biochemistry, University of Tsukuba

• KAINUMA Keiji

  National Food Research Institute

抄録

A series of products with partial and complete hydrolyses of sweet-potato starch by β-amylase was prepared, and their structural properties were characterized. The hydrolysis of amylopectin components was near-linearly proportional to increasing β-amylase treatments on the starch at the range between 0 and 40% of the β-amylolysis. However, very little degradation of amylose components was shown to take place. An increased rate of amylose hydrolysis was found after 40% of β-amylolysis. The longer unit-chain fraction originating from amylopectin molecule was scarcely degraded during the β-amylolysis of starch. The results of this study demonstrate that most of the amylose component still remains even after the greater part of the starch is hydrolyzed by β-amylase.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 51 (5), 1365-1371, 1987

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390282681440187520
• NII論文ID: 130000025093
• DOI: 10.1271/bbb1961.51.1365
• COI: 1:CAS:528:DyaL2sXksFOlur4%3D
• ISSN: 18811280
• ISSN: 00021369
• 本文言語コード: en
• 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