サゴヤシの生育段階および部位における澱粉の理化学的性質  [in Japanese] Physicochemical Properties of Starches Obtained from Various Parts of Sago Palm Trunks at Different Growth Stages  [in Japanese]

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Abstract

9-14.5年と生育段階の異なる7種のサゴヤシから調製した澱粉および,各生育段階での幹高の異なった部位から得られた澱粉の理化学的性質を,粒度分布,顕微鏡観察,X線回折,粘度特性およびゲルのテクスチャーについて調べ,次のような結果を得た. 1)粒度分布の測定から生育年数の長い14.5年木の澱粉はいずれの部位においても小粒子が多く,また樹幹上部の澱粉はいずれの生育年数においても小粒子が多かった. 2)X線回折から樹幹上部の澱粉は生育年数によりX線回折強度に差が認められ,14.5年木の澱粉は部位によりX線回折強度に差が認められた.また,樹幹上部の澱粉は根元部に比べ結晶性が高く,さらにこの上部の澱粉は9年木より14 .5年木のほうが結晶性の高いことが示された. 3)ラピットビスコアナライザーによる粘度測定から,9年木の澱粉は徐々に粘度が上昇するのに対して,14.5年木の澱粉は,低い温度で最高粘度に達し,高粘度でブレークダウンが大きかった. 4)14.5年木の澱粉ゲルは試料中最も硬い値を示し,部位によるゲルの硬さの差はほとんどなかった.11.5-13年木の澱粉ゲルは樹幹上部の澱粉ゲルが硬く,根元部は軟らかいゲルであった. 5)以上,サゴ澱粉の性質は生育年数別においてとくに最大生育年数の14.5年木の澱粉が他とは大きく異なる性質を示し,わずかに残ったサゴ澱粉の性質と果実形成との関連が示唆された.澱粉収量の多い11.5-12.5年木の澱粉は,粒径,X線回折分析およびゲルの硬さの項目で近似の性質を示し,これは市販のサゴ澱粉にほぼ近い性質であった.また部位別においては,すべての項目で差が認められた.

The physicochemical properties of starches obtained from various parts of sago palm trunks at different growth stages were studied. Experimental materials were prepared from trees grown on a field at Dalat Kampung Teh in Sarawak, Malaysia. Trees in 7 different growth stages at ages ranging from 9 to 14.5 years were selected according to Jong's classification. Each tree in the respective growth stage was divided into 5 equal fractions, from root part (No. 1) to top part (No. 5), and a total of 35 fractions were obtained. The starch samples were prepared by Jong from these fractions. Observations by scanning electron micrography and X-ray diffraction analysis were conducted. Granular size distribution, viscosity, and texture of samples were determined, and the following results were obtained. The starch fractions from the tree aged 14.5 years and the upper parts of its trunk consisted of largely fine particles. A sharper X-ray diffraction pattern was observed in starch from the upper part of the trunk than in starch from the lower part. An increased sharpness of the X-ray diffraction pattern of starch from the upper part was observed as the growth period increased. The starches from a 9-year-old palm reached maximum viscosity of 137-151 RVU at 88-92°C, whereas starch from a 14.5-year-old palm reached maximum viscosity as high as 142-163 RVU at 76-7VC. Moreover, the texture of the latter's starch gels was firmest among the samples tested.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 46(1), 39-48, 1999-03-31

    The Japanese Society of Applied Glycoscience

References:  26

Cited by:  5

Codes

  • NII Article ID (NAID)
    10008258607
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4785630
  • 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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