湿熱処理カタクリ澱粉の糊化特性とゾル-ゲル転移点近傍の弾性挙動  [in Japanese] Gelatinization Properties of Heat-Moisture-Treated Katakuri Starch and Its Elasticity at Near the Sol-Gel Transition  [in Japanese]

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Abstract

カタクリ鱗茎から澱粉を調製し,対照として馬鈴薯および食用カンナ澱粉の未処理と湿熱処理澱粉を用いて,糊化特性とゾルーゲル転移点近傍の弾性挙動を検討し,ゲル化機構を推測した. カタクリ澱粉をはじめ,いずれの澱粉も湿熱処理澱粉は未処理澱粉に比べて,膨潤力および溶解度ともに抑制される傾向が認められた.未処理澱粉のX線回折図形はいずれもB図形であったが,湿熱処理を行うことにより,カタクリ澱粉は第4a環と第6a環のみが測定され,結晶性の崩れが認められた.しかし,馬鈴薯および食用カンナ澱粉はA図形へと移行した.α-アミラーゼによる被消化性では,未処理カタクリ澱粉は,馬鈴薯および食用カンナ澱粉は20数%の消化率と比較すると,24時間後56.1%という高い消化率を示した.また,湿熱処理することによっていずれの澱粉も消化率が高くなった.ビスコグラム特性では湿熱処理カタクリ澱粉も未処理澱粉に比べて,粘度立ち上り温度は高温側に移行することが認められ,湿熱処理澱粉は冷却過程においてブレークダウンを示さなかった.澱粉糊液の動的弾性率の濃度依存性から,ゾルーゲル点移転近傍にパーコレーション理論を適用して解析を行った結果,未処理カタクリ澱粉糊液では1.5wt%,湿熱処理では2 .5wt%で弾性パーコレーションが起こり,スケーリング則の成立することが認められた.また,食用カンナ澱粉は未処理澱粉にのみスケーリング則が適用できた.未処理および湿熱処理カタクリ澱粉のスケーリング指数は3 .2および3.7が求められ,かなり剛直なゲル構造であることが,また,湿熱処理によって低濃度では柔らかいが高濃度になると硬くなる傾向が認められた.

The gelatinization characteristics of the native and heat-moisture treated (HMT) starches from katakuri, potato, and edible canna and their elasticity at near the sol-gel transition point were investigated. The swelling power and solubility of each HMT starch were greatly suppressed in comparison with those of each native starch. The X-ray diffractograms showed that the heat-moisture treatment converted the B type pattern to the A type in potato and edible canna starches, whereas katakuri starch did not and indicated the A type with only 2 diffraction peaks, at 4a and 6a. The viscograms of HMT starches indicated greatly suppressed viscosity without breakdown. The digestibility of the HMT starch with a-amylase was found to be more susceptive than that of the native starch. The concentration dependence of the mechanical properties of native and HMT starches at near the sol-gel transition point was analyzed based on the scaling law derived from the percolation theory. The gelation concentration of the HMT katakuri starch was higher than that of the native starch. The critical concentration of the native and HMT katakuri starches for gelation were estimated to be 1.5 wt% and 2.5 wt%, respectively. The HMT katakuri starch formed softer gels below the critical concentration than the native starch did, and it formed firmer gels above it. It was recognized that the scaling law could be applied to the native and HMT katakuri starches and determined that the critical exponents were 3.2 and 3.7, respectively; but it could not be applied to the native and HMT potato starches or to the HMT edible canna starch.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 46(2), 151-157, 1999-06-30

    The Japanese Society of Applied Glycoscience

References:  24

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008258887
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4785809
  • 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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