サツマイモ塊根における蒸した後の肉質に関わる組織・細胞の形態，水分およびデンプンの特性

日本作物学会紀事

中村 善行¹  石田 信昭²  藏之内 利和¹  高田 明子¹  松田 智明³  鴻田 一絵³  岩澤 紀生³  熊谷 亨¹ 

[1] 作物研究所;食品総合研究所;茨城大学農学部

关键词: Cell structure;    細胞形態;    Gelatinization;    糊化;    Starch;    デンプン;    Steam;    蒸し;    Sweetpotato (Ipomoea batatas (L) Lam);    サツマイモ;    Texture;    肉質;    Water status;    水分状態;   

DOI  :  10.1626/jcs.79.284

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Cell structure and the contents and status of starch and water in tuberous root tissues were investigated in various sweetpotato cultivars in relation to the texture of steamed tuberous roots. In cultivars having a mealy or moderately mealy texture such as "Konahomare" and "Beniazuma", the cells after steam cooking kept their original shape even when they were filled with gelatinized starch. On the other hand, in the cultivars having a soggy or moderately soggy texture such as "Benihayato" and "Benimasari", the cells contained a smaller amount of starch and larger amount of moisture (water), and melted together with the adjacent cells after steaming. Magnetic resonance imaging (MRI) analysis revealed that the root tissue of mealy type-cultivars contained a smaller amount of free water than that in the soggy type-cultivars, showing heterogeneous distribution of the free water within the root tissue. The pasting properties of starch isolated from the cells, however, did not show any significant difference between the two types of cultivars. These results indicated that the texture of steamed tissue of tuberous root in sweetpotato is closely associated with the contents of starch and water in the root tissues. However, the pasting properties of intracellular starch that could be affected by the physical and chemical properties of cell wall were also suggested to be important for the texture.

【 授权许可】

Unknown