普通種大麦澱粉の分子構造と糊化特性

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  • Molecular Structure and Pasting Properties of Normal Barley Starches.

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The molecular structure and pasting properties of the starches from seven normal cultivars of barley were examined and compared with those of normal maize, rice and wheat starches. The barley starches had an actual amylose content of 24.3-27.9%. The starches had different pasting properties, such as maximum viscosity and breakdown, and different amylose gelatinization. A positive correlation was found between the maximum viscosity and the gelatinization degree of amylose, suggesting that low amylose gelatinization restrains the swelling of starch granules. The amylopectins had a low iodine affinity (0.42-0.70 g/100 g) and resembled each other in chain-length distribution with the individual peaks of B 1 and A chains. The amyloses had DPn of 810-1410 with 3.6-5.2 chains per molecule, indicating that barley amyloses differed in molecular structure with the cultivars. Among the cereal starches, barley starches were similar to wheat starch in amylose content and molecular structure, especially molecular size of amylose and chain-length distribution of amylopectin.

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