STRUCTURE AND PROPERTIES OF ENDOSPERM STARCH AND WATER-SOLUBLE POLYSACCHARIDES FROM SUGARY MUTANT OF RICE (ORYZA-SATIVA-L)

被引：12

作者：

ASAOKA, M

OKUNO, K

SUGIMOTO, Y

YANO, M

OMURA, T

FUWA, H

机构：

[1] HOKURIKU NATL AGR EXPT STN, DIV FIELD CROP, NIIGATA 94301, JAPAN

[2] MUKOGAWA WOMENS UNIV, DEPT HOME SCI, NISHINOMIYA, HYOGO 663, JAPAN

[3] KYUSHU UNIV, FAC AGR, FUKUOKA 812, JAPAN

来源：

STARKE | 1985年 / 37卷 / 11期

关键词：

D O I：

10.1002/star.19850371103

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Structure and properties of starch and water soluble polysaccharides (WSP) from sugary (su) endosperm of rice were examined. The su starch contained more amylose and had a somewhat higher ratio of the short chains to the long chains of amylopectin than normal starch. The WSP consisted of short .alpha.-1,4 chains anda their average degree of polymerization was 8.6 glucose units. Susceptibility of the su starch to crude Rhizopus glucoamylase was higher than that of the normal. The initial and final temperatures and heat of gelatinization of the su starch granules were much lower than those of the normal ones.

引用

页码：364 / 366

页数：3

共 25 条

[1]

[Anonymous], DENPUN KAGAKU

[2] EFFECT OF ENVIRONMENTAL-TEMPERATURE AT THE MILKY STAGE ON AMYLOSE CONTENT AND FINE-STRUCTURE OF AMYLOPECTIN OF WAXY AND NONWAXY ENDOSPERM STARCHES OF RICE (ORYZA-SATIVA-L) [J].