Contribution of the Net Charge to the Regulatory Effects of Amino Acids and .EPSILON.-Poly(L-lysine) on the Gelatinization Behavior of Potato Starch Granules

• ITO Azusa

  Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology

• HATTORI Makoto

  Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology

• YOSHIDA Tadashi

  Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology

• TAKAHASHI Koji

  Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology

Bibliographic Information

Other Title

• Contribution of the Net Charge to the Regulatory Effects of Amino Acids and ε-Poly(L-lysine) on the Gelatinization Behavior of Potato Starch Granules
• Contribution of the Net Charge to the Regulatory Effects of Amino Acids and イプシロン Poly L lysine on the Gelatinization Behavior of Potato Starch Granules
• Contribution of the Net Charge to the Regulatory Effects of Amino Acids and ε-Poly(<scp>L</scp>-lysine) on the Gelatinization Behavior of Potato Starch Granules

Abstract

The effects of lysine (Lys), monosodium glutamate (GluNa), glycine, alanine and ε-poly(L-lysine) (PL) with different degrees of polymerization on the gelatinization behavior of potato starch granules were investigated by DSC, viscosity and swelling measurements, microscopic observation, and measurement of the retained amino acid amount to clarify the contribution of the net charge to their regulatory effects on the gelatinization behavior. The amino acids and PL each contributed to an increase in the gelatinization temperature, and a decrease in the peak viscosity and swelling. These effects strongly depended on the absolute value of their net charge. The disappearance of a negative or positive net charge by adjusting the pH value weakened the contribution. The swelling index and size of the potato starch granules changed according to replacement of the swelling medium. The amino acids and PL were easily retained by the swollen potato starch granules according to replacement of the outer solution of the starch granules.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 70 (1), 76-85, 2006

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• potato starch
• gelatinization
• ε-poly(<small>L</small>-lysine)
• amino acid
• net charge

Details

• CRID: 1390001206475434240
• NII Article ID: 130000030160
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.70.76
• COI: 1:CAS:528:DC%2BD28XhsVGmtL4%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL BIB ID: 7791248
• PubMed: 16428823
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7791248
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.70.76
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• Abstract License Flag: Disallowed