2 0 0 0 OA 糊化過程における馬鈴薯澱粉粒の構造と力学的特性
- 著者
- 加藤 寿美子 松生 勝
- 出版者
- The Japan Society of Home Economics
- 雑誌
- 家政学雑誌 (ISSN:04499069)
- 巻号頁・発行日
- vol.34, no.1, pp.3-12, 1983-01-20 (Released:2010-03-10)
- 参考文献数
- 17
馬鈴薯澱粉の糊化過程における構造と物性の変化について検討した.糊化のさいの澱粉濃度依存性については, 1~6%懸濁液では低濃度ほど最高粘度値は小で, 最高粘度到達温度は高く, 光散乱像, 偏光十字の消失は速やかであった.加熱過程における濃度別粘度特性と偏光顕微鏡ならびに光散乱像による粒子の崩壊挙動は矛盾しなかった.加熱が急速に進行する場合は, ミセルのランダムな配向やその崩壊は緩慢な加熱より遅れて生じた.単一馬鈴薯澱粉粒の光散乱 {象は粒子の形状や内部構造を反映し, 小角度側のローブは楕円体の長軸方向に垂直に伸び, さらに高角度側に高次の強度極大を示した.これは形成核を中心に発達した同心円状の層状組織の半径方向への周期性によるものと推定される.
1 0 0 0 OA 糊化過程におけるデンプン粒子の構造および力学的特性
- 著者
- 加藤 寿美子 寺田 貴子 松生 勝
- 出版者
- The Japan Society of Home Economics
- 雑誌
- 家政学雑誌 (ISSN:04499069)
- 巻号頁・発行日
- vol.32, no.6, pp.409-418, 1981-07-20 (Released:2010-03-10)
- 参考文献数
- 28
Several kinds of starch granules are heated in water at various temperatures. The process is observed mainly by the technique of small-angle light scattering, polarizing microscopy, and amylography. The Hv light scattering pattern becomes smaller with increasing the temperature and finally shows the “speckled” appearance.These results indicate that the increase of the degree of swelling of starch granules with increasing the temperature and an interspherulitic interference generated by the special configuration of starch granules due to the collapse at the higher temperature. The interspherulitic interference gives rise to predictable diffraction phenomena in the Hv scattering pattern due to the coherency of the beam at the higher temperature. Thus, the temperature dependence of the swelling and the collapse are found to be dependent upon a little the kinds of starch. These results are not contradictory of those obtained by the polarizing microscopy and the amylograph for the most part. Incidentally, the technique of light scattering has advantages for investigating the orientation disorder of scattering elements with respect to the radius within the spherulite as well as the collapse of the spherulites, which is not entirely possible by the polarizing microscopy.