Journal of the Japanese Society of Starch Science最新文献_第8页

Characterization of Low-Amylose Type Endosperm Starches of Rice (Oryza sativa L .) Plants Cultivated in Asia 水稻低直链淀粉型胚乳淀粉的特性研究亚洲栽培的植物

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.361

H. Fuwa, Asae Ueda, M. Asaoka, N. Inouchi, Y. Sugimoto

引用次数: 0

Determination of Optimum Solid Culture Conditions for the Raw Sago Starch-Digesting Amylase Production by Penicillium brunneum. 青霉产生西米淀粉消化淀粉酶最佳固体培养条件的确定。

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.343

N. Haska, Y. Ohta

引用次数: 3

Effects of Environmental Temperature during Development of Rice Plants on Characteristics of Endosperm Starch for Sake Brewing 水稻植株发育过程中环境温度对酿酒用胚乳淀粉特性的影响

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.369

H. Fuwa, M. Yamamoto, M. Tsujie, Asae Veda, N. Inouchi, M. Asaoka, Y. Konishi, Tetsuo Hasuo, Takashi Niwayama

引用次数: 0

Classification of the Texture Profiles of Starch Gels 淀粉凝胶结构特征的分类

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.227

K. Shiraishi, N. Nagashima, S. Sawayama, Akiko Kawasata

{"title":"Classification of the Texture Profiles of Starch Gels","authors":"K. Shiraishi, N. Nagashima, S. Sawayama, Akiko Kawasata","doi":"10.5458/JAG1972.38.227","DOIUrl":"https://doi.org/10.5458/JAG1972.38.227","url":null,"abstract":"The classification of the texture profiles of five starch gels by sensory evaluation and instru mental measurement was investigated. The sensory evaluation demonstrated that potato starch gel was transparent and elastic, and did not easily crumble ; sweet potato starch gel was crisp ; Kuzu starch gel was chewy ; corn starch gel was easy to crumble ; and sago starch gel was opaque, inelastic and soluble. The eight textural properties were scored by a sensory evaluation of the five starch gels, which were classified for discriminant score although there was a small overlap. The greatest score difference was between the potato and sago starches ; sweet potato, Kuzu and corn starches scored between these two extremes. Of the properties by instrumental measurement, the turbidity of corn starch gel was the highest, the others being in the order of Kuzu>sweet potato>sago>potato . The potato and sweet potato starch gels were comparatively hard with strong adhesiveness, corn starch gel was soft with low cohesiveness and weak adhesiveness, and Kuzu and sago starch gels had intermediate characteristics. The static viscoelasticity of the starch gels could be analyzed by a four-element mode. Four viscoelastic coefficients and five textural values, and the turbidity (ten parameters in total) were analyzed by stepwise discriminant method . The properties by instrumental measurement of the five starch gels were clearly classified by canonical variables, potato starch having the most contrasting properties to corn starch.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"63 1","pages":"227-234"},"PeriodicalIF":0.0,"publicationDate":"1991-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85639318","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

Determination of Acetaldehyde in High-Fructose Corn Syrup by High-Performance Liquid Chromatography Equipped with a Fluorescence Detector 荧光检测器高效液相色谱法测定高果糖玉米糖浆中的乙醛

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.267

Kayoko Oishi, T. Nakakuki, S. Kainuma, Tatsumi Abe, C. Watanabe

引用次数: 0

Effects of Ascorbic Acid and Its Related Compounds on Breadmaking by Homebakery 抗坏血酸及其相关化合物对家庭烘焙面包的影响

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.235

M. Takagi, Li Zhang, Yukihiro Yamaguchi, M. Kawai, N. Morita

{"title":"Effects of Ascorbic Acid and Its Related Compounds on Breadmaking by Homebakery","authors":"M. Takagi, Li Zhang, Yukihiro Yamaguchi, M. Kawai, N. Morita","doi":"10.5458/JAG1972.38.235","DOIUrl":"https://doi.org/10.5458/JAG1972.38.235","url":null,"abstract":"L-Ascorbic acid (AsA) and its related compounds were tested for the improver of Breadmaking by Homebakery. AsA and dehydro-L-ascorbic acid (DHA) showed almost similar effects on the improvement of specific volume of the bread by adding around 8 ppm to wheat flour. But, 2, 3-diketo- L-gulonic acid (DKG) had no appreciable effect on the specific volume of the bread with the concentration up to 50 ppm. When the mixing time of the breadmaking was changed from 25 min to 85 min by 10-min intervals, the specific volume of the bread baked by 4-hr course was quite different from that of 25-min mixing : AsA gave no distinct decrease in the specific volume ; however, in the case of DKG and the control, the specific volume decreased with the increase of the mixing time. When the breadmaking time was extended from 4 hr to 8 hr, the specific volumes of the bread baked by the addition of AsA were distinctly decreased with the increase of the amount of AsAadded, but DHA showed no distinct effect on the increase of the loaf volume of bread baked. The SH concentrations in dough increased 4-fold after the addition of dry yeast, compared with the dough just before the addition of the yeast. This may suggest that the SH compounds in the yeast affect the cross-linking by SS linkages in the dough. For the breadmaking with an automatic breadmaking apparatus, some interactions between AsA, its related compounds and SH groups in the dough and yeast must be important for the breadmaking.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"3 1","pages":"235-240"},"PeriodicalIF":0.0,"publicationDate":"1991-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90809516","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

Chemical Structure of Water-Soluble α-Glucan in the Fruit Body of Grifola frondosa 灰树花子实体水溶性α-葡聚糖的化学结构

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.263

Baoyao Wei, Yan Wu, Naomi Okumura, Ryoichi Yamaguchi, Y. Ueno, Koji Kato

引用次数: 0

Observation by Photomicroscopic and X-ray Diffraction Method of Heat-Moisture Treatment on Starch Granules 淀粉颗粒热湿处理的显微及x射线衍射观察

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.241

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

{"title":"Observation by Photomicroscopic and X-ray Diffraction Method of Heat-Moisture Treatment on Starch Granules","authors":"Shigeko Hagiwara, K. Esaki, S. Kitamura, T. Kuge","doi":"10.5458/JAG1972.38.241","DOIUrl":"https://doi.org/10.5458/JAG1972.38.241","url":null,"abstract":"Potato, corn, waxy corn, rice and waxy rice starches were heated under 100% humidity at temperatures ranging from 120 to 135°C. The morphology and the crystal structure of these treated starches were investigated by microscopic observations and X-ray diffraction measurements. Although all starches changed more or less their morphological features and granular structures, the mode and extent of change depended on the kind of starch and the condition used for the treatment. Socalled annealing, which was detected as changes in shape and peak intensity of X-ray diffraction pattern, was observed for the starch, treated at temperature near 130°C ; whereas for the starch treated at higher temperature melting behavior was observed. The shape of potato starch granulesremained almost intact, even by 130°C treatment, but that of other starch granules did not remain, especially, waxy rice and waxy corn starch granules which showed a paste-like feature. It was found that the difference in damage, judging from the morphological feature of starches, was not consistent with the extent of depolymerization of starch molecules. Potato and corn starch molecules were easily depolymerized compared to rice and waxy corn starch molecules. It was also found that the def atted starch was more labile to the heat-moisture treatment than undef atted starch.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"31 4 1","pages":"241-247"},"PeriodicalIF":0.0,"publicationDate":"1991-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79584108","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: 11

Accuracy and Precision of Assaying Starch-Liquefying Activity of Bacterial α-Amylase by JIS Method JIS法测定细菌α-淀粉酶淀粉液化活性的准确性和精密度

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.291

Y. Miyashita, T. Kotaka

引用次数: 1

Comparative Study on Amylose Content, Alkali Spreading and Gel Consistency of Rice 水稻直链淀粉含量、碱分布和凝胶稠度的比较研究

Journal of the Japanese Society of Starch Science Pub Date : 1991-08-31 DOI: 10.5458/JAG1972.38.257

Xiangqian Zhang, Hiroshi Suzuki

引用次数: 2