Journal of the Japanese Society of Starch Science最新文献_第6页

Characterization of Katakuri (Erythronium japonicum Decne) Starchand Its Pasting Properties Katakuri (Erythronium japonicum Decne)淀粉的表征及其糊化性能

Journal of the Japanese Society of Starch Science Pub Date : 1992-08-30 DOI: 10.5458/JAG1972.39.165

Rieko Aikawa, Sayuri Akuzawa, N. Nagashima, A. Kawabata

{"title":"Characterization of Katakuri (Erythronium japonicum Decne) Starchand Its Pasting Properties","authors":"Rieko Aikawa, Sayuri Akuzawa, N. Nagashima, A. Kawabata","doi":"10.5458/JAG1972.39.165","DOIUrl":"https://doi.org/10.5458/JAG1972.39.165","url":null,"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を用いて,理化学的性質を検討し,以下のような結果を得た. 1)カタクリ澱粉の平均粒径は24.3μmで,馬鈴薯,食用カソナ澱粉よりもやや小さかった.パンクレアチンによるカタクリ澱粉粒の分解性は馬鈴薯や食用カンナ澱粉粒に比べて高く,SEM像より,中心部から層状に穴のあく崩れ方が観察された. 2)電流滴定法によるアミロース含量はカタクリ澱粉が22.8%,馬鈴薯および食用カンナ澱粉が21.5および23.9%であった.澱粉をイソアミラーゼで枝切り後,生成物のゲル濾過分別を行った結果,アミロペクチンの枝切りされた直鎖部分と考えられるFr.IIとFr.IIIの数平均鎖長は,カタクリ澱粉は47.4と14.6で,馬鈴薯および食用カンナ澱粉に比べていずれもやや長く,また,カタクリ澱粉のFr.III/Fr.IIは2.0,馬鈴薯および食用カンナ澱粉は1.7および1.9であった. 3)糊化特性について,フォトペーストグラフィー,示差走査熱分析,ビスコグラフィーおよび動的粘弾性の測定を行い検討したところ,糊化開始温度ではビスコグラフィーによるものがいずれの澱粉でも数度高く,他の3種の機器による測定値は比較的近似しており,カタクリ澱粉は45～47℃と,低い値を示した.ビスコグラムの最高粘度は,馬鈴薯澱粉がもっとも高い値を示したが,冷却カーブはカタクリ澱粉と近似していた.動的粘弾性の最高ピーク時の貯蔵弾性率および損失弾性率は同様に馬鈴薯澱粉が最も高い値を示したが,tanδの経時変化では,カタクリ澱粉が最も低い値を示し,アミロースおよびアミロペクチンの微細構造の違いが示唆された.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"32 1","pages":"165-174"},"PeriodicalIF":0.0,"publicationDate":"1992-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85000089","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

Physical Properties and Digestion Trial with Amylase of Heat-Moisture Treated Starch Granules 热湿处理淀粉颗粒的物理性质及淀粉酶消化试验

Journal of the Japanese Society of Starch Science Pub Date : 1992-08-30 DOI: 10.5458/JAG1972.39.175

Shigeko Hagiwara, K. Esaki, S. Kitamura, T. Kuge

{"title":"Physical Properties and Digestion Trial with Amylase of Heat-Moisture Treated Starch Granules","authors":"Shigeko Hagiwara, K. Esaki, S. Kitamura, T. Kuge","doi":"10.5458/JAG1972.39.175","DOIUrl":"https://doi.org/10.5458/JAG1972.39.175","url":null,"abstract":"数種の澱粉粒(馬鈴薯・玉蜀黍・糯玉蜀黍・米・糯米)を対象に高温湿熱処理(120～135℃,相対湿度100%)の影響を検討し,前報で,それらの顕微鏡・X線回折・ゲル濾過法による分子量分布などに現われる粒構造の変化について報告した.本報はこれに引き続き,これら高温湿熱処理澱粉粒の澱粉特性(膨潤性・溶解性・粘度特性・アミラーゼに対する被消化性)について検討した結果である. 湿熱処理の澱粉特性への影響は馬鈴薯澱粉粒に最も著しく現われ,糊化温度以上の未処理澱粉粒の示す膨潤力・溶解性を容易に消失するとともにアミログラムにみられる糊化特性の変化が極めて著しく,また,アミラーゼに対する被酵素消化性が大きく向上する.これに対し,玉蜀黍・米など穀物澱粉粒への影響は概ね小さく,溶解性は逆に未処理の澱粉粒より増加する.しかし,同じ穀物澱粉粒でも,起源の異なる澱粉粒はそれぞれ固有の影響を受けるようである.今回,実験に用いた数種の穀物澱粉粒のうち米澱粉粒はアミログラムが示す粘度特性の変化に特異性を示した.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"69 1","pages":"175-182"},"PeriodicalIF":0.0,"publicationDate":"1992-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76504425","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: 4

Thermoanaerobacter sp. CGTase : Its Properties and Application 热厌氧酶类CGTase:性能及应用

Journal of the Japanese Society of Starch Science Pub Date : 1992-06-30 DOI: 10.5458/JAG1972.39.101

B. Norman, S. Jørgensen

{"title":"Thermoanaerobacter sp. CGTase : Its Properties and Application","authors":"B. Norman, S. Jørgensen","doi":"10.5458/JAG1972.39.101","DOIUrl":"https://doi.org/10.5458/JAG1972.39.101","url":null,"abstract":"A novel CGTase (Cyclomaltodextrin glucanotransferase) has been isolated from a strain of Thermoanaerobacter, a thermophilic anaerobe. The enzyme is extremely heat stable and has a temperature optimum of 90-95°C at pH 6.0. It is active over a broad pH range, and exhibits more than 80% activity from pH 5.0-6.7. In the presence of starch, the enzyme is stable at temperatures in excess of 100°C. In addition to producing cyclodextrins from starch, Thermoanaerobacter sp. CGTase has excellent starch liquefying properties. It is possible to liquefy a 35% DS starch slurry at pH 4. 5, in the absence of calcium, using the \"jet cooker\" process developed for B. licheniformis α-amylase (105°C for 5 min, 90-95°C for 90 min). Saccharification of the liquefied starch with A. niger glucoamylase can therefore be carried out without further pH adjustment. Some of the properties of Thermoanaerobacter sp. CGTase are described, and examples of the use of the enzyme for cyclodextrin production, intermolecular transglycosylation and starch liquefaction are given. The gene coding for Thermoanaerobacter sp. CGTase has been transfered to a Bacillus host, making large-scale production of the enzyme in commercially acceptable yields possible.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"30 1","pages":"101-108"},"PeriodicalIF":0.0,"publicationDate":"1992-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74829807","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: 40

Production of the Maltopentaose-Forming Enzyme and Its Application 麦芽糖形成酶的生产及其应用

Journal of the Japanese Society of Starch Science Pub Date : 1992-06-30 DOI: 10.5458/JAG1972.39.95

O. Shida, T. Takano, K. Uchida, A. Miyauchi, H. Takagi, K. Kadowaki, S. Kobayashi

引用次数: 0

Cycloinulo-Oligosaccharide Fructanotransferase : Properties and Its Reaction Products 环氨基低聚糖果糖转移酶:性质及其反应产物

Journal of the Japanese Society of Starch Science Pub Date : 1992-06-30 DOI: 10.5458/JAG1972.39.109

M. Kawamura, T. Uchiyama

{"title":"Cycloinulo-Oligosaccharide Fructanotransferase : Properties and Its Reaction Products","authors":"M. Kawamura, T. Uchiyama","doi":"10.5458/JAG1972.39.109","DOIUrl":"https://doi.org/10.5458/JAG1972.39.109","url":null,"abstract":"An extracellular enzyme from Bacillus circulans OKUMZ 31B produced cycloinulo-oligosaccharides (CFs) from inulin. The enzyme, designated as cycloinulo-oligosaccharide fructanotransferase, was purified from the cultured broth to homogeneity. The enzyme is monomeric protein having molecular weight of about 132, 000 and optimum pH is 7-7.5. The enzyme catalyzes not only cyclization but also disproportionation, coupling and hydrolyzing reactions against β-2, 1 fructan. The molecular structure of cycloinulohexaose (CF6), a main product of the enzyme reaction, was determined by X-ray crystallographic analysis. The molecule has C3 symmetry with asymmetric units of inulobiosyl moieties in which two D-fructofuranosyl residues have 4T3 conformations. The molecule has an 18-crown-6 moiety which shows the GTGTGT conformational arrangement of the six sequential -0-CH2-C-O- units . Interactions of CFs and metal ions were examined by ligand exchange chromatography . Considerable interaction between CF6 and Ba2+ was shown in H2O. In aq. 50% (v/v) methanol, CF6 interacts with Bat, Pb2+, Ag+, K+, Rb+ and Cs+. A conductometric experiment suggested that CF6 and Ba2+ form a complex in the ratio of 1 : 1 in aq. 50% (v/v) methanol.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"os-10 1","pages":"109-116"},"PeriodicalIF":0.0,"publicationDate":"1992-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87031677","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: 2

Transfer Reaction of βFructofuranosidase from Arthrobacter sp. K-1 关节杆菌K-1 β果糖呋喃苷酶的转移反应

Journal of the Japanese Society of Starch Science Pub Date : 1992-06-30 DOI: 10.5458/JAG1972.39.135

K. Fujita, K. Hara, H. Hashimoto, S. Kitahata

引用次数: 1

Enzymatic Synthesis of High Molecular Alcohol β-Xylosides by the Transfer Reaction of β-Xylosidase in The Presence of Alcohol 醇存在下β-木糖苷酶转移反应合成高分子醇β-木糖苷的研究

Journal of the Japanese Society of Starch Science Pub Date : 1992-06-30 DOI: 10.5458/JAG1972.39.117

Tsuneo Yasul

{"title":"Enzymatic Synthesis of High Molecular Alcohol β-Xylosides by the Transfer Reaction of β-Xylosidase in The Presence of Alcohol","authors":"Tsuneo Yasul","doi":"10.5458/JAG1972.39.117","DOIUrl":"https://doi.org/10.5458/JAG1972.39.117","url":null,"abstract":"Among several fungal β-xylosidases, Aspergillus niger β-xylosidase had the highest hydrolytic activity and stability in the presence of water miscible solvents such as acetone and alcohols. The enzymatic synthesis of alkyl β-xylosides from xylobiose and alcohols through the transxylosylation reaction of the enzyme was studied. Various alkyl β-xylosides were effectively synthesized from xylobiose and water miscible alcohol such as methanol, ethanol and 2-propanol. Water immiscible alcohol such as 1-butanol, 1-hexanol, benzyl alcohol and 2-butanol, also acted as effective acceptors for transxylosyl reaction, where a great part of synthesized β-xylosides were found in the insoluble alcohol layer. Therefore, the synthesized β-xyloside, such as l-hexyl β-xyloside, could be readily separated from the reaction mixture and crystallized. Xylooligomers and xylan hydrolyzates acted as an effective xylosyl donor . Accumulation factors of alkyl β-xyloside produced enzymatically in the transxylosylation and superiority of Asp, nigerβ-xylosidase for the enzymatic synthesis of alkyl β-xylosides were also described.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"390 1","pages":"117-126"},"PeriodicalIF":0.0,"publicationDate":"1992-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80279411","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

The Cooking and Processing Properties of Hydroxypropylated Wheat Starch 羟丙基小麦淀粉的蒸煮及加工性能

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.41

Setsuko Takahashi

{"title":"The Cooking and Processing Properties of Hydroxypropylated Wheat Starch","authors":"Setsuko Takahashi","doi":"10.5458/JAG1972.39.41","DOIUrl":"https://doi.org/10.5458/JAG1972.39.41","url":null,"abstract":"小麦とトウモロコシの澱粉から,アセチル化とヒドロキシプロピル化リン酸ジスターチを調製した.各澱粉は無水酢酸とオキシ塩化リンを用いてアセチル化と架橋形成による修飾を二重に行い,同様に,プロピレンオキサイドとオキシ塩化リンを用いてヒドロキシプロピル化と架橋形成による修飾を二重に行った.これらの糊とゲルの特性を比較し,市販のヒドロキシプロピル化した各種澱粉について,調理・加工適性を検討した. 架橋澱粉の特徴は,澱粉粒の膨潤を制限し,高温長時間の加熱や高速攪拌に対する安定性,酸・アルカリ中での安定性などを示す.このように天然澱粉の膨潤性を改良することによりレオロジー的諸性質やテクスチャーが改善されて食品粘度安定剤として用いられる.また,ヒドロキシプロピル澱粉は糊の粘度安定性,保水性,透明性やフィルム形成性の向上,さらに低温貯蔵安定性や凍結・解凍安定性が高いなどの特性をもっている. ヒドロキシプロピル小麦澱粉(MSO.15)は,小麦澱粉に比べて糊化温度が低く,透明性のすぐれた高粘度の糊が得られる.凍結・解凍の安定性についてみると,ヒドロキシプロピル小麦澱粉の10%水溶液ゲルは,市販のヒドロキシプロピルワキシーコーン澱粉よりも離水が少なく,ヒドロキシプロピルタピオカ澱粉に次いで安定性が大であった.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"58 1","pages":"41-49"},"PeriodicalIF":0.0,"publicationDate":"1992-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90713706","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

Purification and Properties of Bacillus sectorramus FERM-P8973 Pullulanase 部门芽孢杆菌FERM-P8973普鲁兰酶的纯化及性质研究

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.7

Y. Sakano, T. Tonozuka, D. Fujimoto

引用次数: 0

On the Physicochemical Properties of Starch 淀粉的理化性质研究

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.51

T. Kuge

引用次数: 28