デンプンの物性ならびに消化性に及ぼす油脂の影響について   :   Effects of Edible Fat and Oil on the Rheological Properties and Digestibility of Starch 

作成者 渡邉, 幸雄, 金光, 晴代, 太田, 冨貴雄, 綾野, 雄幸
作成者 (ヨミ) コンコウ, ハルヨ, オオタ, フキオ
作成者の別表記 WATANABE, Yukio, KONKO, Haruyo, OHTA, Fukio, AYANO, Yuko
日本十進分類法 (NDC) 620
内容 バレイショ, コムギ, アミロメイズ各デンプンと食用油脂を接触させ, デンプンの物性, 消化性ならびに糊の老化に及ぼす油脂の影響を検討し, 次の結果を得た.油脂処理デンプンは最高粘度, 最高粘度を示すときの温度が低下し, 粒の膨潤が抑制される傾向が認められた.これらの変化は処理期間が長いほど大きく, 大豆油よりもラードの方が影響は大であった.しかし人工消化試験では生デンプン, 糊化デンプンとも油脂処理による影響は認められなかった.糊化時にラードを添加したデンプン糊を4℃で貯蔵し, 老化傾向をヨード電流滴定法で測定したところ, 油脂処理デンプンは未処理のものに比較して老化しやすい傾向を示した.以上の結果は, 中性脂肪がデンプンと反応したためというよりも, 油脂中に存在する低分子化合物によるものと考えられた.
Potato, wheat and amylomaize starches were soaked in soybean oil or lard at 45℃ for various periods of time. After removal of the excess oil with chloroform-methanol (1:1), the treated starches were examined on the theological properties and digestibility. In another experiment, the rates of retrogradation of starch pastes kept at 4℃ with or without lard were also investigated. Maximum viscosities in amylograms of the starches treated with edible oils decreased as the period of contact with oil was elongated. Lard exerted greater influence on starches than soybean oil. The digestibilities of the oil treated starches by the extract of rat small intestine showed essentially the same as those of control starches. The progress of retrogradation of starch pastes, when estimated by the iodine binding method, increased by the oil treatment. Since the peroxide values of the oils used in this experiment were found considerably high, it was suggested that the changes in rheological properties of oil treated starches were attributed to the introduction of low molecular components produced by oxidation of oil into starch molecules.

公開者 千葉大学園芸学部
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ISSN 0069-3227
NCID AN00142658
掲載誌情報 千葉大学園芸学部学術報告 Vol.27 page.1-7 (19800328)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
言語 日本語
著者版フラグ publisher

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