澱粉の加熱処理並びに糊化後の貯蔵温度が消化に及ぼす影響 : The Effects of Heating Process and Storage Temperature on the Enzymatic Digestibility of the Gelatinized Starch
作成者 綾野, 雄幸
作成者の別表記 Ayano, Yuko
日本十進分類法 (NDC) 620
内容 市販澱粉4種(バレイシヨ, カンシヨ, トウモロコシおよびコムギ)を用い, 澱粉糊化の際の加熱処理(温度・時間)ならびに糊化後の貯蔵温度が澱粉の消化に如何に影響するかについて, 局方ジヤスターゼによる人工消化試験を行なつた.(1)加熱時間を一定にして, 60〜110℃の各段階で糊化処理した澱粉ゲルの酵素消化による糖生成量は, 糊化温度が高いものほど増加した.しかし100℃と110℃処理の両者の間ではほとんど差がなかつた.(2)糊化温度を100℃にして処理した場合, 処理時間が15分以上になると酵素消化による糖生成量の差はほとんどなかつた.しかし110℃に処理したものは処理時間が長くなると糖生成量は低下した.(3)110℃で糊化した澱粉ゲルを37℃に貯蔵した場合, 各澱粉の消化性は全貯蔵期間(40日間)を通じてほとんど一定であつたが, 0〜1℃に貯蔵したものは貯蔵によつて低下した.(4)80, 100および110℃の各温度で糊化した澱粉ゲルを0〜1℃に貯蔵した場合, 糊化温度の低いものほど消化性は低下した.(5)100℃で糊化した各澱粉ゲルを0〜1℃に貯蔵した場合, バレイショおよびカンシヨ澱粉はトウモロコシおよびコムギ澱粉より消化性は低下した.本実験は石田典生君の助力に負うところが多い.ここに記して感謝の意を表す.
In order to clarify the enzymatic digestibility of the gelatinized starch by jastase (Japan pharmacopoeia) in Vitro, the effects of heating process (temperature and time) on the gelatinization of starch solution and storage temperature of starch gels after gelatinization, were examined. In this experiment, commercial starch of four species (potato, sweet potato, corn and wheat) were employed. The results are as follows: (1) When the starch gels were prepared at a series of gelatinization temperature (60〜110℃) at the constant heating time, the contents of glucose, produced by enzymatic digestion of them, were increased as the temperature of gelatinization was elevated, but they were almost constant between the temperature degree from 100 to 110℃ (2) In the case of employing the fixed gelatinization temperature at 100℃, the difference of glucose amounts, produced by enzymatic digestion, were negligible at the heating time more than 15 minutes. However, at the gelatinization temperature of 110℃, the contents of glucose were declined according as prolonged processing time. (3) Starch gels were prepared at a series of storage temperature (37℃, room temperature and 0〜1℃) after gelatinization at 110℃. At 37℃ storage, the relative rates of enzymatic digestibility of each starch gels were almost constant, during all the period of storage. At 0〜1℃ storage, enzymatic digestibility of them were lowered with storage time. (4) Starch gels were prepared at a series of gelatinization temperature (80, 100 and 110℃) and stored at 0〜1℃. The relative rates of enzymatic digestibility were lowered in proportion to the lowered degree of gelatinization temperature. (5) When, after gelatinization at 100℃, the starch gels were stored at 0〜1℃, the relative rates of enzymatic digestibility of potato and sweet potato starch were lowered as compared with those in corn and wheat starch.
コンテンツの種類 紀要論文 Departmental Bulletin Paper
掲載誌情報 千葉大学園芸学部学術報告 Vol.12 page.45-49 (19641231)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
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