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熱分析によるデンプンの糊化・老化特性の解析
https://hju.repo.nii.ac.jp/records/800
https://hju.repo.nii.ac.jp/records/800d75fe9b9-6883-42eb-a39b-236fd0a27337
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ronsyu53miura.pdf (637.5 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-03-03 | |||||
| タイトル | ||||||
| タイトル | 熱分析によるデンプンの糊化・老化特性の解析 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Thermal Analysis on Gelatinization and Retrogradation of Starch | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | デンプン | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 熱分析 | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
三浦, 芳助
× 三浦, 芳助× Miura, Yoshisuke |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Using differential scanning calorimeter (DSC), we have analyzed the gelatinization properties of flour and various types of starch, the relation between the gelatinization property and storage condition of flour, and the relation between the retrogradation characteristic and preservation state of bread. 1) The lower the water content in starch was, the slower the gelatinization and the higher the temperature of gelatinization were. A water content higher than 40% was necessary to carry out gelatinization rapidly. Besides, the gelatinization properties were different in different types of starch. 2) Flour has been stored respectively in refrigerator, at room temperature or at high temperature and high humidity. When stored at high temperature and high humidity, the discoloring of flour, generation of grain odor, and decrease of glutinosity when mixed with water were all found to be significant. Nevertheless, the gelatinization property of wheat starch changed a lot with the time of storage but did not change significantly in different storage temperature or humidity. 3) Influence of storage temperature on the retrogradation of bread was analyzed using DSC. It was found that retrogradation of bread was mostly promoted by refrigerated storage but suppressed by frozen storage. The result of DSC analysis was correlated to the sensory evaluation of bread flavor, suggesting the utility of DSC in the judgement of bread retrogradation. |
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| 書誌情報 |
広島女学院大学論集 巻 53, p. 79-87, 発行日 2003-12-19 |
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| 出版者 | ||||||
| 出版者 | 広島女学院大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0374-8057 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
