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| 池田, 大輔; 石橋, 憲一; 野田, 高弘; 弘中, 和憲; 小疇, 浩; 山本, 和夫; Ikeda, Daisuke; Ishibashi, Ken-ichi; Noda, Takahiro; Hironaka, Kazunori; Koaze, Hiroshi; Yamamoto, Kazuo. |
| Potato tubers(cv.，Inka-no-mezame，Inka Red，Kitamurasaki，Danshaku and Kitahime)were stored at 4℃ for about 8 months and changes in physicochemical properties of starches isolated from potatoes were examined periodically during storage. Both average granule size and phosphorus content of starches were decreased during low temperature storage. However， the blue values of starches from five cultivars were increased with the increasing duration of storage period. These changes may suggest that amylopectin of the outer surface of starch granules is gradually converted to sugars during cold storage. There was no clear tendency regarding swelling power and solubility of starches during storage. From RVA analysis，the pasting temperature of Inka Red and... |
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Palavras-chave: Potato starch; Low temperature storage; Physicochemical properties. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2965 |
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