On t h e conditions for g s l a t i ~ i z i n g
starch prior t o fractionation
Minoru
TADA
(Laboratory of Biological Chemistry)
(Received June 29,
1959)
A7
V ye Ys~
02
a
g
g
~k200mlt~2%NaOH200ml 7k 1500ml ;,.s-Z3, .Y%++, F Y i - +/T-J?fY, 3-$?77;'9lik
n - BuOX 200ml II'Y
? f ~ - ~ E ~ S , J J ~ b k ; j % ( ~ ) 0 7 i % V r
h
4 5-J 7"Y& 7jT 400ml-,l i f l & l i L
(30min)@Beg
L
jc, % ~ x h ~ ~ 7 j \ ) ~ @ g E ~ ; R L f c ~ , ~<
3. ?f. BuO:I 110mlI-/%! (7k@E@l autoclaving
-
T%)@!L&
-F&$j@Lf:0%,7
v,7-~$$&3$gy&kc,
PH6 6 5%,L\B%
1
9
B%L%kIBbJ@k L E K 200 3 7 Y ,= O'@Tz
L,,
hnkEf:ii (zhr) Ijkg@&P
I
Amylose Butanol$fi&$i
I
4-CHsOH&@!$
I R$7h(CH30H)i$2Lg
I/ amylo pectin 0:
"
MeOH-.:&%
y@
EtOH I$5
f%
I1 Amylose p-$5!
1El
Amylose, Arnylopectin~fiElj n-Butanolfi&$Y&
OLIVE 香川大学学術情報リポジトリ
SE.$kTgqsk!&EtZ
h6
(isoamyl alc )t r , @ P B X & R ~ T ~ ~ v % % % & f c . T/:Eol$9%iiWH.&%7hWk
L T x c D - E R E L ,
zrnl07JY.~3
6s L ,
2 N KOHlCml%$PB%~k%RL, 2CmlK%% i 1?,$%?&t
7 c 6 L L i h k9
0 1-0 5 g / l C C m l l r t f i ~ L f i f ~ K . 9 $ 3 5 " C O ~ ~ . E Y ~ F @ ~ ' - C , m%lOml 0iP;X t- 711, F%&$Fl%J$L '-MiTRr$j&#d%L,, [CFF+tC 1 N KOH t C q L \ , T&%T@
&#US
L N Rt
L k
.
&PE%&Bv;tl
bk%hE
,a, -%7cl%$E34%15B 7, fil b R 0 i X t z d:0
a' .7 7 I f i h b % K 7 c 0 ( a ) = lim (?ls/e)e-,rO
(TI=
lirn (In?lr/e) 'ICEL
C i;R:&B g/dl e-)O7 )& 75 Y BoiBB%lizX&&@7k$h 2
t
T2OOrngRiii L 300ml0ZB7
7 R fL
2 A D%G#~C.=JJ.~L&KA;I.P f~4,
0 %PH
L ,
5 m l 0 7 k B d :d0
4N
NaOH l O r n l % $ l l ~ ~ ~ R ~ % L 7 : 0 % , @7J< 30ml&&>a
L%rnJ:T - I%YB~%$%L
6
@ L T f i k b , 4 * - ) ~ 7 ' ) ~ - % ? $ % 2 k L T 0 2 N HzS04 T % % L % J F t L T ~ S C ? A T F @ ~ E % C I " L L \ , a g t z d : 9 % % Y l g t c 9 $ ~ I B 9 6 0 l N N a O H O m l % % & k . & F b i % & E % d : ~ . 7 ) ~ 5 5 Y # ~ & Y : P - ~ . o ~ % H L \ ~ c
OLIVE 香川大学学術情報リポジトリ
(1) ZlZU!l\
($8)
:@%fk%,
%$&M,
309 321, ( 6 ) : (1) 339 343% Z
@
&
~
~
(7)/IIW!Z-PR,
&Ela;f:@Y!I%,
6,
48 51 (1959).(2) - :
(1)
314 - 316(8)
KAWAMURA, S , FUKUBA, H : Tech Bull Fac(3)
,
7
%
:,
Agr Kagawa Univ, 9 , 39 (1957)j'@, 235 (1953) (9) : (1) 361 362
(4)
IiiHfz-i?Rt
:gl[lkg,
9, 99 -10411957) (10) jii$${S-f$R,$M&
:@@I%,
6, 51- 57(5) MCCREADY,
R
M , GUGGOLZ, J , SILVIERA, V , (1959). OWENS, H S :Anal,
Chsrn,22,
1156-8 (1950)S u m m a r y
Starches from broad beans, adzuki beans, and kidney beans (forms kzntokz and nagauzura) were subjected to two different methods of gelatinization, alkali gelatinization and autoclaving Amyloses and amylopectins were separated from two sets of gelatinized starches Measurements were made for the yield, iodine coloration, iodine affinity (potentiometric titration), limiting viscosity, and alkali lability number of the two fractions
Amyloses of high iodine affinity could be obtained by autoclaving rather than by alkali gelatinization However alkali lability number of amyloses from autoclaved starches tended to be higher than from alkali-gelatinized starches T h u s amyloses obtained from autoclaved starches might be degraded though high in blue value and iodine affinity