生育段階の異なるカボチャ澱粉の性質について  [in Japanese] Developmental Changes in the Properties of Squash Starches  [in Japanese]

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Author(s)

    • 杉本 温美 SUGIMOTO Yoshimi
    • 武庫川女子大学生活環境学部 Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
    • 山下 安代 YAMASHITA Yasuyo
    • 武庫川女子大学生活環境学部 Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
    • 大盛 美香 [他] OOMORI Mika
    • 武庫川女子大学生活環境学部 Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
    • 鈴木 睦代 SUZUKI Mutuyo
    • 武庫川女子大学生活環境学部 Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University
    • 脇田 裕美 WAKITA Hiromi
    • 武庫川女子大学生活環境学部 Department of Food and Nutrition, School of Human Environmental Sciencies, Mukogawa Women's University

Abstract

2品種のカボチャ(えびす,小菊)をそれぞれいくつかの生育段階で採取し,カボチャ中の炭水化物含量ならびにカボチャより調製した澱粉の性質について検討したところ,次のような結果が得られた. 1) カボチャの可溶性糖量は,えびす・小菊ともに生育とともに増加する傾向が認められたが,グルコース量はカボチャ重量に対して1%前後で変わらなかった. 2) カボチャ澱粉の平均粒径は,えびすで2 .9~8.8μm,小菊で3.2~8.0μmで,開花1週間位は生育にしたがって大きくなることがわかった. 3) 電流滴定法によるみかけのアミロース含量は,えびす16.5~22.5%,小菊14.1~18.0%で,えびす・小菊ともに生育の初期よりも後期の方が増加する傾向がみられた. 4) DSCによるカボチャ澱粉の糊化開始温度は,えびすで62~64℃,小菊で62~66℃ で,全期間にわたってあまり大きな変化はなかった. 5) アミログラムよりえびす・小菊ともに,生育につれて最高粘度ならびにブレークダウンが大きくなることがわかった. 6) カボチャ澱粉のX線回折図は全生育期間ともB図形を示した. 7) α-アミラーゼによるカボチャ澱粉粒の分解性は,トウモロコシ澱粉粒の約40~50%で,えびす・小菊ともに生育による変化はみられなかった.また,分解後残った澱粉粒の走査型電子顕微鏡(SEM)によって,カボチャ澱粉粒は粒の表面から浸食されていくことがわかった.

Two varieties of squash, Ebisu (Cucurbita maxima DUCH.) and Kogiku (Cucurbita moschata DUCH.), were harvested on flowering day and every one or two weeks during the period of June to August 1988. The carbohydrate contents of squash and the properties of starch granules prepared from the squash fruits were examined. The results obtained were as follows: 1) The soluble sugar contents of squash were found to increase during development. The glucose content was about 1% to squash weight and scarcely changed during development. 2) The average granular sizes of Ebisu and Kogiku starches were in the range of 2.9 to 8.8 μm and 3.2 to 8.0 μm, respectively, and tended to increase in the early stages of squash fruit development (1 week after flowering). 3) The amylose contents of Ebisu and Kogiku starches determined by the amperometric titration method were in the range of 16.5-22.5% and 14.1-18.0%, respectively, and tended to be higher in the later stages of develooment than in the earlier stage. 4) The initiation temperature for gelatinization of Ebisu and Kogiku starches determined by differential scanning calorimetry (DSC) were in the range of 62-64°C and 62-66°C, respectively, and it rarely changed throughout the squash fruit development. 5) The maximum viscosity and breakdown of Ebisu and Kogiku starches determined by Brabender amylography were found to increase during development. 6) X-ray diffractography of the squash starches showed B-type patterns throughout the squash fruit development. 7) The susceptibility of the squash starch granules to hog pancreatin was approximately 40-50% to that of normal maize starch granules, and it scarcely changed during development. By scanning electron microscopy (SEM), we observed hollows on the surfaces of squash starch granules, after an attack by pancreatin.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 45(1), 11-19, 1998-03-31

    The Japanese Society of Applied Glycoscience

References:  26

Cited by:  2

Codes

  • NII Article ID (NAID)
    10008257601
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4447470
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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