@article{oai:obihiro.repo.nii.ac.jp:00000314,
 author = {池田, 大輔 and Ishibashi, Ken'ichi and 石橋, 憲一 and 野田, 高弘 and Hironaka, Kazunori and 弘中, 和憲 and Koaze, Hiroshi and 小疇, 浩 and 山本, 和夫},
 issue = {4},
 journal = {Journal of Applied Glycoscience},
 month = {},
 note = {application/pdf, 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 Inka-no-mezame appeared to be higher than that of other cultivars. During low temperature storage，the difference in pasting temperatures among five cultivars became slightly smaller. Judging from DSC thermograms，To，Tp and Tc of Inka Red shifted in a higher temperature range，while those of Danshaku showed in a lower range. Low temperature storage led to slight increase in ΔH and Tc， while decreasing Tp of all cultivars., 5品種の馬鈴薯を4℃で貯蔵し, 単離された澱粉の物理化学特性の変化から, 澱粉の品質に及ぼす低温貯蔵の影響について検討した. 平均粒径とリン含量は, 貯蔵とともにほとんどの品種で減少傾向がみられ, 馬鈴薯を長期間低温で貯蔵することにより, 澱粉粒が酵素による分解を受け小粒化することが示唆された. しかし, 青価は低温貯蔵中に増加することから, 澱粉粒外側のアミロペクチンが糖化分解を受けやすいと思考された. 膨潤度および溶解度は, リン含量や, アミロース/アミロペクチン含量比などの影響が大きいと推察されたが, 変動幅が小さく貯蔵による一定の傾向は認められなかった. RVAによる粘度特性に関して, インカレッドとインカのめざめは, 他の品種よりも高い粘度上昇温度を示した. また, 低温貯蔵により, 品種間の粘度上昇温度の差が, 僅かに小さくなる傾向がみられた. DSCによる熱特性値は, インカレッドが高温域に, 男爵が低温域にあった. 低温貯蔵中に, 糊化エンタルピーと糊化終了温度の微増と, 糊化ピーク温度の僅かな減少が認められた.},
 pages = {387--391},
 title = {低温貯蔵した馬鈴薯から単離された澱粉の物理化学特性},
 volume = {52},
 year = {2005}
}