著者

岩城 啓子 杉本 温美

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.55, no.1, pp.13-19, 2004-01-15

被引用文献数

1

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The properties of starch granules prepared from tochinomi (Japanese horse chestnut) and hishinomi (water chestnut) were examined. The average sizes of tochinomi and hishinomi starch granules were determined by polarized-light micrography to be 13.7×10.8μm and 19.5×14.1μm, respectively. The susceptibility of these two starches to porcine pancreatin in a 24-h reaction was approximately 70% of that of normal maize starch. The solubility and the swelling power of both starches were slightly lower at 70℃, but considerably higher at 80℃ and 90℃ than those of normal maize starch. Photopastegraphy and differential scanning calorimetry (DSC) showed that the initiation temperature for gelatinization of hishinomi starch (66.2℃ and 70.5℃) was 10 degrees higher than that of tochinomi starch (55.91℃ and 58.7℃). Amperometric titration and gel chromatography indicated that the amylose contents of the tochinomi and hishinomi starches were 26.4-25.9% and 23.4-23.8%, respectively. The Brabender amylogram (6% concentration) of tochinomi starch showed a comparatively high peak viscosity (570 BU)and large breakdown, while that of hishinomi starch showed that its breakdown was almost zero and its viscosity increased, especially on cooling. Tochinomi starch showed a Cb type of X-ray diffraction pattern, while hishinomi starch showed a Ca type.