@article{oai:mizuho.repo.nii.ac.jp:00000079,
 author = {伊藤, 友美 and 松井, 秀親 and 大脇, 一輝 and 安達, 卓生 and 山田, 哲也 and イトウ, トモミ and マツイ, ヒデチカ and オオワキ, カズテル and アダチ, タクオ and ヤマダ, テツヤ},
 issue = {3},
 journal = {瀬木学園紀要},
 month = {Mar},
 note = {P(論文), Eleven species starches (normal-maize, waxy-maize, amylo-maize, wet-heat-treatment amylo-maize, wheat, normal-rice, waxy-rice, potato, sweet-potato, cassava and sago) were heated in two kinds of commercial oil (Canola (Nissin Oil Co.) (triglyceride) and Econa (Kao Co.) (diglyceride)) at three different temperature (150℃, 130℃ and 20℃) for 1h.After heat treatment, the excess oil was removed from starch-oil mixture by specially designed centrifugation. Amount of the absorbed oil on starch granules was calculated upon the reduced weight of the starch sample after extract treatment with ether. Amount of the incorporated oil (strongly bounded to starch) was calculated upon the oil amount extracted with chloroform-ethanol mixture, by the method of high temperature gas chromatography (DB-1ht capillary column).The results are following: In any case, starch granules held its original figure after heat treatment. Concerning absorbed oil, rice starch showed the highest amount among 11 starch species in all cases that were combination of oil species and temperature condition. On the contrary, potato starch showed the lowest amount under all conditions. In almost cases, treatment temperature was the lower, the absorbed oil amount was the higher.Comparing diglyceride oil with triglyceride oil, the former was far more absorbed on any species of starch. This tendency was more remarkable in the incorporated oil cases. Expect potato (not detected), the amount of diglyceride was double or more than that of triglyceride in all cases.The result of Iodine color reaction showed that amylose was more degraded in diglyceride than in triglyceride. However, the result of GPC showed that amylose of amylo-maize was more degraded in triglyceride. Similar tendency was observed in the case of amylopectin of waxy-maize and waxy rice.It is assumed that this degrading behavior difference between triglyceride and diglyceride on starch might be caused by penetrating ability into starch granule, and this ability might be affected with the hydrophilic/hydrophobic ratio of the both oils, which might contribute starch-oil interaction.},
 title = {油脂との加熱処理による澱粉の特性変化と澱粉種、油脂種、加熱温度との相互関係},
 year = {2009},
 yomi = {イトウ, トモミ and マツイ, ヒデチカ and オオワキ, カズテル and アダチ, タクオ and ヤマダ, テツヤ}
}