Journal of the Japanese Society of Starch Science最新文献_第2页

Some Rheological Properties of Katakuri (Erythronium japonicum Decne) Starch Pastes at Low Concentrations 低浓度赤栗淀粉糊的流变性能研究

Journal of the Japanese Society of Starch Science Pub Date : 1993-08-31 DOI: 10.5458/JAG1972.40.291

Rieko Aikawa, Sayuri Akuzawa, S. Sawayama, A. Kawabata, Michinori Nakamura

引用次数: 2

Characteristic Change of Rice Starch Granules by Enzymatic Treatment 酶处理大米淀粉颗粒特性的变化

Journal of the Japanese Society of Starch Science Pub Date : 1993-08-31 DOI: 10.5458/JAG1972.40.263

Y. Fukai, E. Takaki, S. Kobayashi

{"title":"Characteristic Change of Rice Starch Granules by Enzymatic Treatment","authors":"Y. Fukai, E. Takaki, S. Kobayashi","doi":"10.5458/JAG1972.40.263","DOIUrl":"https://doi.org/10.5458/JAG1972.40.263","url":null,"abstract":"米澱粉粒の高度利用を目的として,各種品種の米澱粉に各種酵素を加え,分解状態を観察し,澱粉粒の特性変化との関連性について検討し,以下の知見を得た. 1) 5品種の米澱粉にα-アミラーゼ,グルコアミラーゼ,β-アミラーゼをそれぞれ,30℃ にて作用させ,酵素分解性をみた.α-アミラーゼの分解性は,糯種のモチヒカリは粳4品種より高く,粳種間においては酵素分解性とタンパク質およびアミロース含量との相関は認められなかった.グルコアミラーゼでは,品種別の酵素分解性の差異はほとんど認められず,β-アミラーゼは精製酵素の原液を多量に添加したが微弱な分解に留まった. 2) 酵素分解米澱粉粒についてのSEM観察では,α-アミラーゼおよびグルコアミラーゼ分解の澱粉粒は,両酵素とも分解率が上昇するにつれて穴の数と大きさが増した.両酵素分解澱粉粒の差異は,穴の大きさはα-アミラーゼの方が大きく,高分解の比較においては澱粉粒の破壊が起こるのに対して,グルコアミラーゼでは澱粉粒の形態は維持されており,粒表面に微細で深い空洞を形成した.β-アミラーゼでは分解が微弱であり穴の数および大きさともごく小さかった. 3) 微量ビスコグラフを用いた物性の測定では,米澱粉粒をα-アミラーゼにより,酵素分解率で0.5～3.0%程度になるように処理したところ,酵素吸着量は0.1～1U/g程度であり,著しい粘度低下が認められ,品種にかかわらず物性改変の程度は一定していた.グルコアミラーゼおよびβ-アミラーゼ分解では,顕著な物性の変化は認められなかった.終わりに,本研究を遂行するにあたり機器についての借用およびご指導をいただいた,農林水産省食品総合研究所今井徹氏ならびに松倉潮氏,門間充氏,乙部和紀氏に厚く感謝致します.また,米試料の提供をいただいた全国農業協同組合連合会ならびに長野県経済事業農業協同組合連合会に御礼申し上げます.本研究の一部は,日本農芸化学会1992年度大会において口頭発表した.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"160 1","pages":"263-269"},"PeriodicalIF":0.0,"publicationDate":"1993-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77211039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Chemical Structure of a-Glucan in the Seed of Azuki Bean 小豆种子中a-葡聚糖的化学结构

Journal of the Japanese Society of Starch Science Pub Date : 1993-08-31 DOI: 10.5458/JAG1972.40.299

Baoyao Wei, R. Yamauchi, Koji Kato

引用次数: 0

Determination of Minerals in Some Starches by Lithium Metaborate Fusion-Inductively Coupled Plasma Atomic Emission Spectroscopy 偏酸锂融合电感耦合等离子体原子发射光谱法测定某些淀粉中的矿物质

Journal of the Japanese Society of Starch Science Pub Date : 1993-08-31 DOI: 10.5458/JAG1972.40.277

Rieko Aikawa, I. Goto, N. Nagashima, A. Kawabata, M. Ninaki, Michinori Nakamura

{"title":"Determination of Minerals in Some Starches by Lithium Metaborate Fusion-Inductively Coupled Plasma Atomic Emission Spectroscopy","authors":"Rieko Aikawa, I. Goto, N. Nagashima, A. Kawabata, M. Ninaki, Michinori Nakamura","doi":"10.5458/JAG1972.40.277","DOIUrl":"https://doi.org/10.5458/JAG1972.40.277","url":null,"abstract":"澱粉中の無機成分の定量にメタホウ酸リチウム溶融一誘導結合プラズマ(ICP)発光分析法(本法)を適用し,ジャガイモ澱粉を用いて試料の前処理法である湿式分解法,乾式灰化法および1%塩酸抽出法と比較した.その結果,カルシウム,マグネシウム,鉄,マンガンは湿式および乾式灰化法によく一致したが,リン,カリウムはわずかに,アルミニウムは若干本法による定量値が高かった.1%塩酸抽出法による定量値は本法に比べ,全般に著しく低い値であった.本法はケイ素の測定が可能であるぽかりでなく,従来法に比べ精度が高く迅速な定量法であることが認められた.NIST標準試料を用いて本法の検討を行った結果,保証値と定量値の平均は一致し,本法の正確さが確認できた.9種類の試料澱粉の無機成分は,サゴ,カタクリ,食用カンナ澱粉ではケイ素,ジャガイモ,食用カンナ澱粉ではリン,キャッサバ澱粉でカリウムとカルシウム,サツマイモ,クズ澱粉ではカルシウム含量が高かった.9種類の無機成分合計量と灰分量はほぼ一致し,メタホウ酸リチウム溶融一誘導結合プラズマ(ICP)発光分析法によって,澱粉中の無機成分を完全に分別定量することを可能とした.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"7 1","pages":"277-284"},"PeriodicalIF":0.0,"publicationDate":"1993-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83358048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Novel Method of Fermentative Production of Calcium Lactate Directly from Noncooked White Rice Bran 以未煮熟的白米糠为原料发酵生产乳酸钙的新方法

Journal of the Japanese Society of Starch Science Pub Date : 1993-08-31 DOI: 10.5458/JAG1972.40.305

M. M. Shamtsian, T. Ōkubo, M. Murai, D. Chu, Varuzhan H. Abelian, K. Mizokami, Takehiko Yamamoto

引用次数: 1

Susceptibility of Heat-Moisture-Treated Starches to Pancreatic α-Amylase, and the Formation of Resistant Starch by Heat-Moisture Treatment 热湿处理淀粉对胰α-淀粉酶的敏感性及热湿处理下抗性淀粉的形成

Journal of the Japanese Society of Starch Science Pub Date : 1993-08-31 DOI: 10.5458/JAG1972.40.285

Tsuneo Kobayashi

{"title":"Susceptibility of Heat-Moisture-Treated Starches to Pancreatic α-Amylase, and the Formation of Resistant Starch by Heat-Moisture Treatment","authors":"Tsuneo Kobayashi","doi":"10.5458/JAG1972.40.285","DOIUrl":"https://doi.org/10.5458/JAG1972.40.285","url":null,"abstract":"バレイショ澱粉に120℃,60分の湿熱処理を1回および2回行った試料(1と皿),およびハイアミロース・コーンスターチに134℃,70分の処理を2回および4回行った試料(III とIV)の4種の湿熱澱粉試料について,ブタ膵臓α-アミラーゼによる糊化澱粉の分解限度を求め,また抵抗性澱粉(RS)の生成量を測定した.α-アミラーゼによる分解限度は未処理バレイショ澱粉の分解率を100とした相対値で示すと,I～Nについてそれぞれ82,78,48,46で,湿熱処理の強度にしたがって順次減少した.RS生成量は試料I～IV について,それぞれ原澱粉量の1.4,2.4,44.0,53,7%で,処理の強度にしたがって増加した.α-アミラーゼによる分解率とRS生成量はほぼ逆比例の関係にあった.III,IV に対するRS定量値は従来の報告に比してかなり高く,従来の定量法では用いた酵素によって本来のRSのかなりの部分が分解されていることを示した.よってRSの研究には膵臓α-アミラーゼのみを用いるべきであることが主張された.さらに湿熱処理澱粉について示差走査熱量測定を行い,吸熱温度の上昇または降下と吸熱量の減少を認めた.また顕微鏡による観察で,湿熱処理による澱粉粒の崩壊と融合が認められた. DSC分析をしていただいた東京農工大学農学部高橋幸資助教授に深謝する.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"94 1","pages":"285-290"},"PeriodicalIF":0.0,"publicationDate":"1993-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76706420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Lectins in Glycotechnology 糖苷凝集素技术

Journal of the Japanese Society of Starch Science Pub Date : 1993-06-30 DOI: 10.5458/JAG1972.40.217

N. Shibuya

{"title":"Lectins in Glycotechnology","authors":"N. Shibuya","doi":"10.5458/JAG1972.40.217","DOIUrl":"https://doi.org/10.5458/JAG1972.40.217","url":null,"abstract":"Vast knowledge on the biological functions of carbohydrate, especially as recognition marker/signal, has been accumulated during the past decade and led to the establishment of a new field of science, glycobiology. Also, there have been various impacts from the technology side relating to carbohydrate. For example, application of genetic engineering to the production of glycoproteins faced the problem of proper design and regulation of glycan chains in the glycoproteins for the production of biologically active molecule, On this background, the establishment of glycotechnology, a new field of biotechnology which aims to clarify the function of carbohydrate and utilize it, has been proposed mainly by Japanese researchers. Lectins which recognize and bind specific carbohydrates have two major roles in glycotechnology. Ore is the biological role as the molecule which recognizes the signal/marker written in a specific sugar sequences. Lectins are also important as valuable tools in various technology in the field of glycotechnology. In this article, the present situation on the studies of lectins is reviewed in relation to these two aspects. Basic studies on the molecular recognition of carbohydrates by lectins are also discussed.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"8 1","pages":"217-224"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86099501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Studies on the Fine Structure of Starch Molecules and Novel Starch Related Enzymes 淀粉分子精细结构及新型淀粉相关酶的研究

Journal of the Japanese Society of Starch Science Pub Date : 1993-06-30 DOI: 10.5458/JAG1972.40.149

K. Kainuma

{"title":"Studies on the Fine Structure of Starch Molecules and Novel Starch Related Enzymes","authors":"K. Kainuma","doi":"10.5458/JAG1972.40.149","DOIUrl":"https://doi.org/10.5458/JAG1972.40.149","url":null,"abstract":"Researches on structural analysis, physical properties of starch and discoveries of novel starch related enzymes are summarized in this paper as an award address. 1) Physical properties and utilization of various starches Starch phosphate derivatives obtained by chemical synthesis or simple cation substitution of naturally existing phosphate of potato starch are discussed in terms of physical properties and possible utilization. Sago starch as a. neglected starch resource in tropical area and newly developed methodology during the study such as photopastegraphy, Q-amylase/pullulanase method (BAP method) are also described. 2) Fine structure of amylopectin: Fine structures of waxy maize starch were analyzed by structure of a-limit dextrin, X-ray diffraction and enzymic structural analysis of Naegeli amylodextrin, transmission electron microscopy and computer modeling. From the results of these studies, French proposed?gcluster model?hfor amylopectin molecules and Kainuma and French proposed?gdouble helix?hconformation for crystalline part of amylopectin. In 1980, Kainuma represented schematic arrangement of amylopectin molecules within a growth ring. 3) Novel starch related enzymes and oligosaccharides: During structural analysis, exo-maltohexaohydrolase (E. C. 3.2.1.98) was unexpectedly discovered as a contaminant of A. aero genes pullulanase. Since this discovery, our research efforts were concentrated to screen new starch related enzymes and enzymatic preparation of oligosaccharides. As the results, cyclodextrins and branched cyclodextrins, isomaltose, maltohexaose, erythritol -a noncaloric sweetener-were already commercially manufactured. Raw starch hydrolyzing glucoamylase of Chalara paradoxa isolated from sago palm tree in Papua New Guinea is expected for energy-saving saccharification of starch.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"58 1","pages":"149-154"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77875987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving Cooking Properties of Aged Rice Grains 陈化米粒蒸煮特性的改善

Journal of the Japanese Society of Starch Science Pub Date : 1993-06-30 DOI: 10.5458/JAG1972.40.163

Michiko Watanabe

{"title":"Improving Cooking Properties of Aged Rice Grains","authors":"Michiko Watanabe","doi":"10.5458/JAG1972.40.163","DOIUrl":"https://doi.org/10.5458/JAG1972.40.163","url":null,"abstract":"The application of both pressurization and enzymatic treatment to aged rice grains was investigated to improve their cooking properties. Pressurization at 100 MPa was favorable in improving the properties. For treatment of the grains with enzymes, actinase was more effective than cellulase and pectolyase. Actinase-treated grains, when cooked, gave a favorable result in terms of the stickiness/hardness ratio and brightness . Stickiness and brightness of cooked rice were developed by removing albumins and globulins from grains . In newly-harvested grains, the proteins were easily removed by extraction with water which contained rice-originating minerals. In aged grains, however, the proteins were already denatured and extracted with difficulty. Proteases hydrolyzed the denatured proteins to be extractable . As a result, starch granules existing on the surface of grains were liberated. Some proteases also hydrolyzed a starch granule-associated protein, and, consequently, made the starch highly gelatinized by heating. The protease treatment of aged grains was effective for two main reasons ; liberation of starch granules and removal of the granule-associated protein . During cooking of rice the liberated starch without the associated proteins gelatinized to give rise to stickiness . The gelatinized starch is considered to form a more isotropic film on the surface of every cooked rice grain to give brightness as well.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"124 1","pages":"163-168"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86904396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Rice-the Past, the Present and the Future 稻米——过去、现在和未来

Journal of the Japanese Society of Starch Science Pub Date : 1993-06-30 DOI: 10.5458/JAG1972.40.155

K. Saio

{"title":"Rice-the Past, the Present and the Future","authors":"K. Saio","doi":"10.5458/JAG1972.40.155","DOIUrl":"https://doi.org/10.5458/JAG1972.40.155","url":null,"abstract":"Rice originated in the highland of Asia, was introduced into Japan with the movement of people and culture, and adapted all over Japan as Japonica varieties, which have a very homo geneous hereditary nature as a result of inbreeding for long, long years. Tradition says that the rice in the past was not always the same as it now is, being often red, black, and/or fragrant. The systematic breeding of rice has begun since the middle of the Meiji era, but the target has changed from time to time depending upon the socio-economic situation, to which this paper refers in detail. This paper also explains research approach on the development of rice varieties by many prefectures and the outline of a project titled?gSuper Rice Program, ?hwhich the Ministry of Agriculture, Forestry and Fisheries is carrying out . It is very difficult to look upon the rice in the future, since the international situation connected with rice is now fluctuating . However, it is certain that rice was, is and will be an important, staple food for Japanese, and at the same time, paddy field was, is and will be important to sustain a comfortable and moderate environment . And the qualities of rice will be improved in taste and diversified much more to meet the needs of consumers, food industries and medical cure.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"1 1","pages":"155-161"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83627089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0