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No.26 (1979/12) >

Title :沖縄産サトイモ澱粉アミロペクチンのスミス分解, ならびに平均鎖長の測定(農芸化学科)
Title alternative :Smith degradation of wet-taro starch amylopectin produced in Okinawa and determination of its average chain length (Department of Agricultural Chemistry)
Authors :外間, 宏一
仲宗根, 洋子
宮城, 春勝
Authors alternative :Hokama, Koichi
Nakasone, Yoko
Miyagi, Harukatsu
Issue Date :11-Dec-1979
Abstract :1.約30%の澱粉質を含む沖縄産サトイモ(田芋)におけるアミロースとアミロペクチンの含有割合は, それぞれ, 12%と88%であった。2.同アミロペクチンの過ヨウ素酸酸化反応における至適pHは4.5,至適温度は5℃で, 反応は8日間で完了した。3.スミス分解法で求めた同アミロペクチンの平均鎖長は約12で, その他種々の植物のアミロペクチンのそれに較べてかなり短かいことがわかった。
1. The wet-taro produced in Okinawa was found to contain approximately 30% starch which consisted of amylose and amylopectin at a weight ratio of 1 to 7. 2. An optimum pH value and temperature were 4.5 and 5℃, respectively, for the periodate oxidation of amylopectin, which completed in 8days. 3. The average chain length of amylopectin, as determined by Smith degradation procedure was found to be approximately 12 and to be considerably shorter in comparison with those of other various kinds of plant.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4157
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.26 p.169 -181
Appears in Collections:No.26 (1979/12)

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