米澱粉の理化学的研究 : (第一報) 水稻米粒の熟度と米澱粉の理化学性について

抄録

1. To ascertain physicochemical changes of the paddy rice starch in the process of maturing, comparative viscosity and Iodine color were measured with elaborated starches of both common and glutinous rice by the aid of Ostward, viscositimeter and photoelectric colorimeter. 2. The comparative viscosity increases in due order at the periods subsequent to the starchy stage, characterizing a marked increase in case of glutinous rice; the value of which is constantly higher than that of common rice throughout the whole process of maturing, while at early periods prior to that stade there is little difference between both kinds. 3. The Iodine color degree as expressed by the percentage value of transparency of colorimeter also varied not only with the kinds of rice but also with the stages of maturity ; it usually increases up to the milky stage, reaching the maximum, and then decreased towards full maturity in different manner with different kinds of rice.