Art

J-GLOBAL ID：201802254151716203   Reference number：18A0947394

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

異なる成熟期間の野菜黒ダイズ種子(エダマメ)におけるマルトース生産能力に影響する澱粉特性

Author (4)： Hirota Tomoko (Hokubu Agricultural Institute, Hyogo Prefectural Research Center of Agriculture, Forestry and Fisheries) ,  Yoshida Shinya (Hyogo Prefectural Research Center of Agriculture, Forestry and Fisheries) ,  Sawada Takayuki (TDK Corporation New Business Promotion Center) ,  Nakamura Yasunori (Faculty of Bioresource Sciences, Akita Prefectural University)
Material： Horticulture Journal  (Hortic J)
Volume： 87  Issue： 2  Page： 236-249(J-STAGE)  Publication year： 2018 
JST Material Number： F0626A  ISSN： 2189-0102  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,  heat treatment ,  *glucoside ,  *starch ,  gelatinization ,  amylose ,  amylopectin ,  growth stage ,  cultivar ,  breed specificity ,  beta-amylase ,  food ingredient ,  food analysis ,  disaccharide ,  pyranoside ,  reducing sugar
Semi thesaurus term： *green soybean ,  Tambaguro ,  *legume starch ,  Stage of maturation

Author keywords (4)： amylose content ,  chain-length distribution of amylopectin ,  maturation period ,  starch gelatinization temperature

JST classification (4)： Vegetables  (FC03043X) ,  Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Metabolism of substances  (EH02050Q)

Substance index (1)： Maltose

Reference (54)：

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• Bertoft, E. 2015. Fine structure of amylopectin. p. 3-40. In: Y. Nakamura (ed.). Starch Metabolism and Structure. Springer, Tokyo.
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• Furutani, N., S. Nomura, K. Ohtani and M. Matsui. 2012. Development of palatability estimation method in green soybeans of Tanba black soybean. Hort. Res. (Japan) 11: 309-314 (In Japanese with English abstract).
• Hanashiro, I., J. Abe and S. Hizukuri. 1996. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohydr. Res. 283: 151-159.

Terms in the title (8)： 成熟 ,  野菜 ,  黒ダイズ ,  種子 ,  エダマメ ,  マルトース ,  生産能力 ,  澱粉