A. Suzuki, M. Kaneyama, K. Shibanuma, Y. Takeda, Abe Junichi, S. Hizukuri
{"title":"日本箭矢(Sagittaria trifolia L, war)的理化性质。牧野(sinensis Makino","authors":"A. Suzuki, M. Kaneyama, K. Shibanuma, Y. Takeda, Abe Junichi, S. Hizukuri","doi":"10.5458/JAG1972.40.41","DOIUrl":null,"url":null,"abstract":"Starch was separated from arrowhead corms . The starch contained a high level of amylose (25.6%) among the popular starches and 53 ppm of organic phosphorus, and showed Ca X-ray diffraction pattern. The d, p. n, and apparent d. p, distribution of amylose were 2840, 7080, and 570-21300, respectively. The c . 1. n of amylose and amylopectin were 420 and 20. 2, respectively. The onset gelatinization temperature measured by photopastegraphy was low at 49.5°C. The pasting properties of the starch by a Rapid Visco Analyzer were the most similar to those of sweet potato starch among some popular starches tested, but arrowhead starch showed a little lower pasting temperature and higher breakdown than sweet potato starch. The retrogradation tendency of the aqueous paste showed also similar to that of sweet potato starch.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"11 1","pages":"41-48"},"PeriodicalIF":0.0000,"publicationDate":"1993-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Physicochemical Properties of Japanese Arrowhead (Sagittaria trifolia L, war. sinensis Makino) Starcht\",\"authors\":\"A. Suzuki, M. Kaneyama, K. Shibanuma, Y. Takeda, Abe Junichi, S. Hizukuri\",\"doi\":\"10.5458/JAG1972.40.41\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Starch was separated from arrowhead corms . The starch contained a high level of amylose (25.6%) among the popular starches and 53 ppm of organic phosphorus, and showed Ca X-ray diffraction pattern. The d, p. n, and apparent d. p, distribution of amylose were 2840, 7080, and 570-21300, respectively. The c . 1. n of amylose and amylopectin were 420 and 20. 2, respectively. The onset gelatinization temperature measured by photopastegraphy was low at 49.5°C. The pasting properties of the starch by a Rapid Visco Analyzer were the most similar to those of sweet potato starch among some popular starches tested, but arrowhead starch showed a little lower pasting temperature and higher breakdown than sweet potato starch. The retrogradation tendency of the aqueous paste showed also similar to that of sweet potato starch.\",\"PeriodicalId\":17372,\"journal\":{\"name\":\"Journal of the Japanese Society of Starch Science\",\"volume\":\"11 1\",\"pages\":\"41-48\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1993-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Japanese Society of Starch Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5458/JAG1972.40.41\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Japanese Society of Starch Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/JAG1972.40.41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physicochemical Properties of Japanese Arrowhead (Sagittaria trifolia L, war. sinensis Makino) Starcht
Starch was separated from arrowhead corms . The starch contained a high level of amylose (25.6%) among the popular starches and 53 ppm of organic phosphorus, and showed Ca X-ray diffraction pattern. The d, p. n, and apparent d. p, distribution of amylose were 2840, 7080, and 570-21300, respectively. The c . 1. n of amylose and amylopectin were 420 and 20. 2, respectively. The onset gelatinization temperature measured by photopastegraphy was low at 49.5°C. The pasting properties of the starch by a Rapid Visco Analyzer were the most similar to those of sweet potato starch among some popular starches tested, but arrowhead starch showed a little lower pasting temperature and higher breakdown than sweet potato starch. The retrogradation tendency of the aqueous paste showed also similar to that of sweet potato starch.
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