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| Registros recuperados: 12 | |
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| サビニアーノ, ナオミ S.; 石橋, 憲一; 弘中, 和憲; 山本, 和夫; SABINIANO, Naomy S.; Ishibashi, Ken-ichi; Hironaka, Kazunori; Yamamoto, Kazuo. |
| The effect of temperature on the properties of potato starch during storage at 1, 5 and 10 centigrade for 6 months were determined. The Brabender peak viscosity, final viscosity at 92.5 centigrade breakdown, swelling power, solubility and phosphorus content decreased while initial pasting temperature, temperature at peak viscosity and blue value of the starches increased during storage. Phosphorus content was highly correlated with Brabender peak viscosity and breakdown(r =0.92 and 0.82, respectively, p<0.01). Higher rates of decrease in viscosity and phosphorus content occurred at 1 and 10 centigrade during storage.... |
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Palavras-chave: Potato storage; Potato starch; Brabender viscosity; Swelling power; Solubility; Phosphorus; Blue value; 馬鈴薯貯蔵; 馬鈴薯デンプン; ブラベンダー粘度; 膨潤度; 溶解度; リン含量; 青価. |
| Ano: 1994 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1862 |
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| Sabiniano, Naomy S.; Ishibashi, Ken-ichi; Hironaka, Kazunori. |
| This study was conducted to determine the effect of storage on the properties of potato starch. Starch was prepared from three varieties of potato, namely; Benimaru, Toyoshiro and Konafubuki, after storage at 5°C for 6 months. The average granule size, phosphorus content, Brabender peak viscosity and breakdown of the starches from the stored tubers for each variety were lower than those from the unstored tubers. The initial pasting temperature did not have a considerable change. The temperature at peak viscosity of Benimaru starch increased, while it decreased for both Toyoshiro and Konafubuki starches after storage. The viscosity and rigidity of 1% starch pastes also decreased during storage while the blue value increased. The decrease in Brabender peak... |
| Ano: 1995 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2240 |
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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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| Registros recuperados: 12 | |
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