新形質サツマイモ澱粉の物理化学的特性 Physicochemical Properties of Root Starches from New Types of Sweetpotato

Access this Article

Search this Article

Author(s)

    • 北原 兼文 KITAHARA Kanefumi
    • 鹿児島大学農学部生物資源化学科 Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
    • 上野 純子 UENO Junko
    • 鹿児島大学農学部生物資源化学科 Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
    • 石黒 浩二 ISHIGURO Koji
    • 農林水産省九州農業試験場畑地利用部甘しょ育種 Sweetpotato Breeding Laboratory, Kyushu National Agricultural Experiment Station
    • 山川 理 YAMAKAWA Osamu
    • 農林水産省九州農業試験場畑地利用部甘しょ育種 Sweetpotato Breeding Laboratory, Kyushu National Agricultural Experiment Station

Abstract

調理後特徴的な性質を示す新形質サツマイモ塊根(低アミロース品種九系89376-12,高甘味品種九州127号,沖縄品種宮農36号)の澱粉の物理化学的性質を調べた.九系89376-12の澱粉はアミロース含量を除く他の構造特性はコガネセンガンのものと類似しており,両澱粉における糊化特性の相違はアミロース含量の差によるものと思われた.一方,九州127号と宮農36号は低い糊化温度と冷却時における高い粘度,高いグルコアミラーゼ消化性を示した.宮農36号は,見かけのアミロース含量と枝切り処理後の鎖長分布において低アミロース性は認められなかったが,そのアミロペクチンに多量の長鎖が存在することが判明し,したがってアミロース成分は少ないことがわかった.さらに,高性能陰イオン交換クロマトグラフィーにより,九州127号と宮農36号は重合度6-11の短鎖が多いことが明らかとなった.このように調理後特徴的な性質を示す塊根は,その澱粉の物理化学的性質に固有特性が認められた.

Physicochemical properties of root starches from new types of sweetpotatoes [low amylose variety, Kyukei 89376-12 (K89376-12) ; high sweet variety, Kyushu No. 127 (K127) ; Okinawa variety, Miyano No. 36 (M36)] showing distinct root properties after cooking were determined . The structural properties of K89376-12 starch were similar to those of Koganesengan starch except for the amylose content. The result suggests that a difference in the pasting properties between the two starches was attributable to the difference in their amylose contents. On the other hand, the starches from K127 and M36 showed low pasting temperature and large viscosity on cooling, and also high digestibility by a crude glucoamylase. In terms of the apparent amylose content or chain-length distribution of the debranched whole starch, M36 starch showed an ordinary amylose content . M36 amylopectin, how ever, was found to have a large amount of long chains overlapping with the amylose fraction; thus, a low amylose character of M36 starch was revealed. Furthermore, high-performance anion-exchange chromatography revealed that the amylopectins of K127 and M36 were rich in short chains with DP 6- 11. Thus, it was found that the new types of sweetpotatoes possess the respective characteristic starches.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 46(4), 391-397, 1999-12-01

    The Japanese Society of Applied Glycoscience

References:  23

Codes

  • NII Article ID (NAID)
    10008259308
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    4976479
  • 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  NDL  J-STAGE  JASI 
Page Top