でんぷん粒の水分収着

• 奈良 省三

  三重大学農学部農芸化学科

書誌事項

タイトル別名

• On the Water Sorption in Starch Granules
• デンプンリュウ ノ スイブン シュウチャク ニ ツイテ

抄録

The author described the relationship between the amount of sorption water and crystallinity or heat of sorption in starch granules. The values of the monolayer sorption water in starch were 7-8% of starch and saturated sorption water would be six molecules for each glucose residue and the crystallinity of starch were found to be from 31 to 45% by means of moisture regain method . The crystallinity measured by means of X-ray method increased with increasing sorption water and seemed to become the values by means of the moisture regain and specific volume methods . The heat of crystallization of starch were as follows: 0.4-0 .5 kcal (mol. glucose residue)^-1 for potato, sweet potato and tapioca starches, and 1.9-2.2 kcal (mol. glucose residue)^-1 for corn and wheat starches . The amorphous portion in sweet potato and tapioca starches were 1.2 times as much as that of wheat and corn starches according to the results as to integral net sorption heat .

収録刊行物

• 澱粉科学

  澱粉科学 28 (1), 24-32, 1981

  日本応用糖質科学会

詳細情報

• CRID: 1390001206292954368
• NII論文ID: 130003866506
• NII論文ID: 40002562259
• NII書誌ID: AN00154431
• DOI: 10.5458/jag1972.28.24
• ISSN: 1884488X
• ISSN: 00215406
• ISSN: http://id.crossref.org/issn/00215406
• NDL書誌ID: 2301261
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I2301261
• Web Site: http://www.jstage.jst.go.jp/article/jag1972/28/1/28_1_24/_pdf
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可