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Studies on legume starches. I. Microscopic observation on the granules of starches from some japanese legumes-香川大学学術情報リポジトリ

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Vol..7,No.1(1955) 87

STUD‡ES ON LEGUME STARCHES

IMicroscopic Observation on the Granules of StarIChes

from SomeJapanese LegumeS

Sin′itiT∂ⅩAW瓜‡URA,YosimiTtJβ0Ⅰ,and Tamotu HuzII (Laboratoryof BiologicalChemi$try) (Received May25,1955小Accepted as received”)

Most foodlegulneS are工ichin starch,though soybeans andpeanuts areimportant exceptions There are not so many studie$ Onthe starches oflegumes,A preliminary sea工Ch ofliteIature

revealedsome studi占son starchesfromlegumes(10)such as Viciajdba(e・16)Phaseolusし8・0・16・は),and Vigna (9・16).Exten$ivestudieswere madeonpeastarches(2−6・9・1t−1l,le・17,呵”Asystematic comparaive study has heen undertaken as one of the fundamentalstudies on the utili2:ation o董StarCh

Prior to chemicalstudies on the nature of $tarChe$isolated,the authors made microscopic observations on the stareh g=anulesThe photomicrographs areherep工eSented,Sincethoseoflegume starches ar・e nOt eaSily available

Material$Used Nine starchylegumeswereselectedasthematerialsbasedontheconsideration

thattypicalJapanes9foodlegurr)eSareCOVered…Theeightlegumes other than broad beans were

purchased fIOmthe market,Wherethey were soldastheseedforsowingl・Thespecieswereidentified

throughthe courtesyof Profu Sh6ichiWArANABE Of the Laboratory of Vegetable Science of our

College.The broadbeans used were cultivatedat the KagawaAgriculturalExpe工imentStation and harvested onJune11,1954

Theselegumescanbeclassifiedasfollowsaccor・dingtoWINTON(19),BAILEY(1),andNAnIIEAWA(15).

A.1旬東胡ト 1一2. B...Pカ〃Sβ∂J♂αβ3−9廿

l.Tncia.fbbaor Fbba vulgayis;broad bean,horse bean,Windsor bean,軌1glish bean;SOranume inJapanese.(Forchemicalcompositionof theseeds,SeeareViewbyK丸WlnfURA(7))

Jゝ合、 2..Pisumsaiivumvar.arv8nSeOrP..arvense;SmOOthpea;feldpea:akaendoorcommone7idoinJapan.

3.タカαSβOJ〟.S Cカγγ.Sα弗才毎s,ア.β乃g多JJαγ査.s,P.相成融椚 Va工・.ααタ♂α,ア..研〟揮gO Va工小gJ〟∂♂γ,0工・A離戎ね 釦血軌混血頭ぢadzukibean;αg〟嵐

4.P一.α〝γβ〟。S,P.γ〃d才α如S Var.加地〝・S,ア..椚眈里叩 Var・γαd才α′〟・S,Or A甜彪α わゆcαノ mung,gIeen ム gram,gOlden gram;YyOhuio,yaenWi,bundr。

5.F.vulgaYis;bean,kidney bean,COmmOn bean;ingen−mame.

6。Vignasesqu妙edalis,V.sinensis var.SeSquii>edalis,Or Dolichos sesqu妙βdalis;a$paragu$ bean,

ya工・d−lor唱bean;(り顔仙誠一)・Sαゞαg玖

7.Dolichoslablab or Lablab vulgaYis;hyacinth bean,bonavist,1ablab,Egyptian bean; sengokumame(ingen−mameOf Weste工nJapan:).

8い C(Z刀βがαJ査α〆α♂査αfαノSWOId beanノ乃α′α研α椚♂

ノゝ 9..蔀奴由朗拙作如SSブ000王S..d¢eγ孟ルgfα井部研;Yokobamabean,(.Tapanese)velvetbeanJゐαS−SツC彿α郁々,

〃ざγα′α烏〟沼α仰

The analyses of theselegumes gave the data shownin Tablel・・Dried and pulveri2;ed seeds with hulls were used as the samples.

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Tech.Bull..K‡噂aWaAgrりCbll TablelりAnalyses oflegumes on air−drybasis.

88 lBlue value Starch

MoistureC諾e

Crdue Ash fiber

:、∴/− こ− ‥ニ

: ー

1481 25..62 1..30 14.80 23“78 1ハエ6 ユ4..55 21..2フ 0.80 ユ4一.43 22‖C3 0..9ユ 1459 22.05 1,44 14“38 21い2フ 1.34 14‖フフ 22.89 1い29 14.81 24.06 1..38 13小91 22..03 ユ∫21 5い、04 6。02 2一52 4。38 3い03 フ。.95 2..63 5、02 3.25 4.94 2…8C 5.フ6 3い48 6..40 2い82 4。.61 3いC6 5.19 38−1 0一211 39り4 0い229 31.0 0.265 37..0 0.238 32.2 0い250 33.4 0‖269 31り2 0.241 29.5 0り207 3フ.6 0…21フ 1l’正信ノ■‘JれJ 二」nSJ/描 5.ノ/J㍗〝J〃\・ユー 3‖タカα5βOJ〟.S Cカγ.γざα乃′Jわ5 4い 戸山αα7♂〟S 5..ア.ぴ〟Jgαγf・5 6.物α5♂一昭頑如成城S 7.か〃J£cゐ0ざgα∂gαあ 8.C㈲肌雇わg払動地 9S〟ヱOJ¢兄†…/J(7∫ゞふ− 47..23 53..25 43.98 52.40 43.29 54.98 43..97 53..22 43..67 54∼54 45..フ0 51い18 43。.06 52一32 42り97 54一.06 44..66

Notes(a)Reducing sugar・S(as glucose)after hydrolysis X O.90.

(b)Starchandblue value of amylose−iodine complex were determined by the method of MCcREADY et al.,〈13)as describedin apaperby KAWAnItIRA,SuzてJⅢ,and MArSUn王OrO′8)

Preparation of Starch from Legumes

The sample legumes were pulverized without

dehulling”(Though tedeous,thedehulling should havebeen practiced to make the following pro− cSSeSeaSierJ)TheleachingwithOり2%sodiumhydroxidesolutionwasrepeated Thesugarsand sol− ubleproteinswe,reremOVedbydecantation一、Inthecourseof repeatedleachingthestarch・・COntaining slurry was pu七ina mixer severaltimes”The starchgranulesweresiftedfr・OmSeedhullsandcell membranes through a sieve ofユ00meshand1ater’th工Ougha sieve of200meshIt wasfound that addition oflO−25%ethanolto the starch−=ich slurrywas a good method to accelerate the separation

of starchfromimpuritiesThese methods were combined and the treatmentwith alkaliwas re,

peated‖Afterthedisappearanceofbiuretreactionintheleaching>thestarchslurrywaswashedwell with waterいThe starch was dried by treatment with ethanoland ether。The precipitation of starch wasmost rapid with Phaseolus chYySanlhos,eVidently because of払elargest sizeof starchgranule$ (see Table2)

Table2“StaICh granules fromlegume$ Shorter

Longer MaxlFi9)

Type

diam…,〃 diamい,〃 diam.,

〃 (b) (c) (a) (a) ユ1−35(20.) 10−4C(24) 20−55(29) フー20(]_5) 15−35(23) 8−20(−16) 10−22(19) 11−51(28) 7−29(20) 15−45(3ユ) 1∈三−65(41) 24−フ0(44) 10−30(22) 16−59(34) ユ5−30(25) 10−36(26) 16−52(38) 9−32(28) E,Ⅰ I E,I E,I E,I E,I E,Ⅰ I E,Ⅰ,0

CCE CCE CCE

1‖1乃c泡ノ撼旭 2‖ アZs〟ク乃Sα′ 3.ア如sβ〃J〟.S Cカ 4‖ ア小〃〝タβ〝.S 5..P.ぴ〟JgαγjS 6..1月gタ乙α 7..βoggcカ05 8.C(Z紹αぴαJ査α 9‖ 5比和肌旭ね御 [O n︶0 6︻〇︵0 剛++ 一一十 +十十 00n︺ 46つ︶ Notes

(a)Range and averagein parentheses (c)C=COnCentric,E=eCCentric.

(b)E=ellipse,Ⅰ=irregular,0=OVOid.、 (d)+clear,− Obscure.

(e)−・almostinvisible,±0nly a few壬issur・eS,十a few fissures,++distinctandlargefissures Microscopic Observation on the Starch Grant11es The size and characteristiL:S Of

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Vol…7,No.ユ(1955) 89 by WINrON(19),the starches of theselegumes belongtothelegume type of ellipsoidal,kidney・

Shaped,OrirIegularly swollen with anelongatedhilum..The wrinkledpea starchis saidtobe of compoundgranules(1ヌ,19),but wehadno chance to examineit..The smoothpeacommoninJapan has single starch granule$,eVen When some varietie$ with wrinkled seed coat were examined micro−

SCOpically.

Acknowledgmen電S The authors wi$hto thank Prof.Ziro NェKUNT Of Osaka UniverISity, Who gave them the chance and convenience of carrying out this study小 Thanks are also due to

ProfサShe,ichiWArANABE Of thisCollege,WhoidentifiedfoTuSthespeciesof the seedsunderexamina・ tion.,The photomicrographs wereobtainedaccording to theinstruction by Mrl・ReijiOGIWARAO至 the Laborato土y Of Plant Physidlogy and Ecology of this College,tO Whointhe authdrsa、re very

grateful

Anoutlineof thisstudy waspresentedbeforethe AnnualMeetingof the AgriculturalChem・ icalSocietyofJapan at the Univer$ityof TokyoonMarch3l,1955

REFERENCES

Of Food and Food Products(ed.JA(ブOBS,M.

3い),‡Ⅰ,126ユ・8フ,New Yo工k,In毎工$Cience PublisheTS(1951) ㈹1咄CR恥Dy,R・Mリe七 al−:月形αJ−C彪綱・・,22, ユ156(1950) (瑚 MEYER,Ⅹ・・H=,HE工yⅢ(思,P・:′ 一日誠b・C彪雛 Ac≠α,25,1639(1942);Cゐ♂研A∂sれ37,615ユ8 ぐL943)” a6)NnfLl=EAWA,Ⅰ“(並河 功):So$aiSyuruihen (茂菜毯数矯),フ0−94,Tokyo,Y6kend6(1952)・ 0.6)OEASI,K.,(大橋一ニ):Presented befo=e the

SemiannualMeeting of Xansaiand Tytlbu Brabchesof Agr.ChemSoc..Japan(月凍頗 芸イヒ学会関西。中部両支部合同大会諸政), S山ta,May2ユ.,1955 且男 PoでT玉:R,A.L et al.‥.J・月別.C彪刑50C 75,1335(1953). ㈹ QtフRES孔M..H一.:ア血録Sgα邦一J.5cよい メお9♂αγCゐ 1,No。2,6う(1949)ノCぁの招いA∂sれ45,5958(Z (ユ.951) 且9)WINTON,A.、L,WIN工ON,K.,B.:The Struc− ture andComposition of Food,ⅠⅠ,293・397,

New Yo工・k,.Tohn Wiley&Sons(1935.) 伽〉 Yokozawa,Ⅰ.(横沢一ニ):′.〔乃吉∼菖gαfわ乃 Agγ PγOd〃Cわ(農産加技研誌),2,66(ユ955). (1)BA工LE¥,L.n.:Manual0王CultivatedPlants, 552・5フ7,New York,MacmillanCo.(1949.). (2)BAEER,F.,W王柑LAy,W\−.丁−:」Ⅵ頭射ち166,34 (ユ950). (3)CIノENDENNTN(募,K.A.,W‘RIG耶,D..E.:C‘Z〝 J励sββグCゐ,23B,131(1945);・Cカβ∽.丑加ゎ39, 47698(ユ945). 佐)FERN8AC払W■0工一TF:C卯,ゆ′、.γ♂州d.,140,154フ (1905)t王l工OuめWE耶柑R(ユ929:). (5)GRⅧB肌,C.:.乙.」b叡細S∽小・抽ねγざ捉Cゐ.臥 拘㌢,SC九,88,269(】_948一)ノ89,404(1949)メC如肌 Aむsれ42,8354ゐ(.L948);44,241ゐ(ユ.950). (6)HILBERr,G.E,,MA(〕丸IAS柑RS,M.‥′.βわg C/7翻り162,229(ユ946);thI・Ough(12). (7)KAWAlfURA,Sい(川村信一・郎):7セcカ.β〟JJ‖励gび紺α Agγ.CogJり(香川凝大学術報賃),6,8(ユ954) (8)_州,SIJZU瓜H,(鈴木裕),MAIStJMOご0, T.(懲承照代):乃才♂.,■7,引(ユ955) (9)K2qYACtINCヱEV,MⅠ.リGoRELEINA,T.M。:Coククゆl グβ搾dい〃Cα♂.sci打.,点.5‖5,19,117(ユ938); C血糊.A∂.sれ32,62936(1938) ,PAI」ILOVA,Yu.K・、‥ βわカゑ査弼亘γα, 4,423(1939);Cゐの解いAあ、S fダ\,34,17116(1940.). 仙 KuRGAryIEOV,M.M‖:乃査♂‖,5,41フ(ユ.940′); th工Ough(12) (1g LEE,F.,A。:TheChemistryand Technology

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’ TechlBu11Kagawa Agr”.Co11 豆類り澱粉り研究 Ⅰ 日本産豆一類の澱粉粒.の顕微鏡的観察

川村信一一郎,壷井 好,藤井 保

90 食用豆類(ダイズとナソキyマメほ例外)の主成分である激粉については研究があまり行われていない..ここに 豆類澱粉の比較研究を行うこととした. 1.ゾラマメ(ホ,16),2.ェγドゥ(2一肌lリリb几20),3.アズキ(16),4.リヨクトウ(ヤエ・ナワ,ブソドゥ),5イyゲ ソマメ(S,9,16−18),6い(十六)ササゲ(叫b),7.フジマメ(セyゴクマメ,関西でいうイソゲソマメ),8.ナクマメ, 9.ハツショウマメ(オシャラクマメ)の9榎笹つき研究した(文献番号は従来の研究を示す).こわらを種皮とも 粉砕したものの一腰分析,汲粉含盈,洗粉のヨード基色度は第ユ襲の通りである 澱粉を分離するにほ0.2%水酸化ナトリウム溶液による処理を・くり返したが,時々ミキサーにかけて,はじめは 100メツシ,後には200メツシのふるいで桂皮や細胞膜質と分ける‘方法を行った.またふるいを通った汲粉掛こ1C・− 25%ふチルアルコ←ルを加.え.ると爽雑物とよく分れることを見出したので,.この方法も加えてアルカリ処理をくり 返し▲た, これら9瞳の豆類の澱粉粒の大きさや形は飽2表に、示したこ第1−9図ほその駄徴鏡野真である. この研究の経費の一部ほ文部省政令研究費(澱粉の利用に関する基魂的研究)により支払われた1.代表者のこ国 二郎教授(大阪大学産業科学研究所)に傑謝する..材料の豆類の鑑別をしで損いた本学疏菜園芸学研究室の渡辺正 一教授,顕数鉄琴輿の技術に・ついて教えて頂いた東学植物生理生態学研究室の荻原玲二氏に況く感謝する 要管ほエ955年3月3ユ月寮京大学選挙部における軋本農芸化学会大会で発表した.

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Vol.7,No.1(1955) 91 Fig.1. lてc由わ∂仇 Fig.2. 夕方.ざ〟∽ゞ戚び〟桝Var.〃γ〝β紹ざ玖 Fig一.3. P血符♂∂g〟ぷCゐγγ.餌別〟わ.s. Fig“4.

且毎.sgoJ〝.S(Z〟γβ〝ざ. P血z純血=両脚ぬ. Fig..5. γな〝α・路叩頑如成城ざ. Fig.6.

Fig一.7. ヱ)〃7豆ぶ血〉.ざJαゐJ(め.

Fig一8.

Cの∽㍑漬dgね感知紘 5′ggoJo∂吉〝桝カαS.S.ブ〃〃. 9. Figs..l−9.Photomicrographsoflegume starch granules,×lCO.(cf。Tab)e2)

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