The detrogradation or the setback of starch paste has come into question with an increase in the use of starch. In this paper, the detrogradation was reviewed and illustrated on the basis of chemical and morphological structure of starch. Some suggestions were given about the method for the prevention. 1.‚Ü ‚¦ ‚ª ‚« ƒf ƒ"ƒv ƒ"‚Í,Žg-p •û-@ ‚ª"ä Šr "IŠÈ 'P ‚ňÀ ‰¿ ‚É'½-Ê ‚É "üŽè ‚Å ‚«,‚Ü ‚½‚» ‚Ì•i Ž¿ ‚àˆÀ 'è ‚µ‚Ä‚¢ ‚Ä,‰» Šw "I ‚É ‚Í ƒZƒ‹ ƒ••[ƒX ‚AE"¯Ž¿ ‚Ì '½"oe-Þ ‚Å ‚ ‚邱 ‚AE‚© ‚ç,•\-Ê ƒT ƒC ƒW ƒ"ƒO•Ü,"h •H ƒo ƒC ƒ"ƒ_ •[‚È ‚Ç ‚AE ‚µ‚ÄŽ † ‚Ì•» '¢ ‚É•L ‚-p ‚¢ ‚ç‚ê ‚Ä ‚¢ ‚é•B ƒf ƒ"ƒv ƒ"‚ÌŽg-p ‚ðOEø-¦"I ‚É ‚· ‚é ‚É‚Í ƒf ƒ"ƒv ƒ"-{-ˆ ‚Ì•« Ž¿ ‚ð•\ •ª ‚É"cˆ¬ ‚· ‚é ‚± ‚AE‚ª•K-v ‚Å ‚ ‚é ‚ª,‚» ‚̈ê‚‚̈ê‚ ‚ɘV‰»‚ɘV‰»,'Þ ‰» ‚Ü‚½ ‚Í‹t-ß ‚è(retrogra-dation or setback)‚AE ‚¢ ‚í‚ê ‚é OE» •Û ‚ª‚ ‚é•B ‚±‚ê ‚Í •ö ŽÏ OEã ‚Ì"ä Šr "I"Z OEú ‚È ƒf ƒ"ƒv ƒ"‰t ‚ð'™ ' ‚· ‚é•ê • ‡ ‚É"S "x•ã •¸ ‚â'¾ "a ‚AE‚È ‚Á‚Ä OE»‚ê,•Ú '…-Í,•Z " §•« ‚È ‚Ç‚Ì‹@ "\'á ‰º ‚Î ‚© ‚è‚Å ‚È ‚-,'™ ' ƒ^ ƒ" ƒN' † ‚Å ‚Ì ƒX ƒ‰ ƒbƒW'•‰Á, ƒn ƒ" ƒhƒŠ ƒ"ƒO•s "\ ‚É ‚ae‚é"p Šü ‚É ‚Ü‚Å"-"W ‚· ‚é ‚± ‚AE‚ª‚ ‚è,•d-v ‚È-â 'è ‚ð"Š ‚° ‚©‚¯ ‚Ä ‚¢ ‚é•B-{ •e ‚Å‚Í ‚±‚Ì ƒf ƒ"ƒv ƒ"‚̘V‚̘V ‰»OE» •Û ‚ðŽae •ã ‚°,•]-ˆ ‚Ì • ¶OE£1•t"6)‚ð ŽQ •AE ‚µ‚Ä,Žá Š± ‚Ì •lŽ@ ‚ð ŽŽ‚Ý ‚½ ‚¢ ‚AEŽv ‚¤•B ˜V ‰»OE» •Û ‚É‚Í ƒf ƒ"ƒv ƒ"‚Ì•\ '¢ ‚ª •[ ‚-‚© ‚©‚í ‚è• ‡ ‚Á‚Ä‚¢ ‚é‚Ì‚Å,‚Ü ‚¸‚±‚Ì‚¸‚±‚Ì-â'è ‚© ‚ç-§ "ü ‚é ‚± ‚AE ‚AE‚· ‚é•B 2ƒf ƒ" ƒv ƒ" ‚Ì •\ '¢ 2•A1‰» Šw •\ '¢ ƒf ƒ"ƒv ƒ"‚ª'¼ •½ •ó•ª Žq ‚Ì ƒA ƒ~ƒ••[ƒX ‚AE•ª Ž} •½•ó •ª Žq ‚Ì ƒA ƒ~ƒ•ƒx ƒNƒ`ƒNƒ`ƒ"‚© ‚ç‚È ‚é ‚±‚AE‚Í ‚ae ‚-'m ‚ç‚ê ‚Ä ‚¢ ‚é•B ƒA ƒ~ƒ• •[ƒX ‚Ì•ª Žq•\ '¢ ‚Í,•}1‚É Ž¦ ‚· ‚ae ‚¤‚É,ƒZ ƒ‹ ƒ• •[ƒX ‚Ì‚» ‚ê ‚AE-Þ Ž-‚µ‚Ä ‚¢ ‚é ‚ª,OEã ŽÒ ‚ª ƒÀ-1,4ƒO ƒ‹ ƒR •º ˜a62"N(198‚Ì2OEŽ •}1ƒA ƒ~ƒ••[ƒX ‚̉» Šw•\ '¢ ƒV ƒhOE‹ • ‡ ‚Å‚ ‚é ‚É'Î ‚µ,'O ˜V ‚Í ƒ¿-1,4ƒO ƒ‹ ƒRƒV ƒhOE‹ • ‡ ‚Å,'P ˆÊ ƒOƒ‹ ƒR•[ ƒX‚Ì OE‹• ‡-lŽ® ‚ðˆÙ‚ðˆÙ ‚É ‚µ‚Ä ‚¢ ‚é•B ƒOƒ‹ ƒR ƒs ƒ‰ƒm •[ƒXŠÂ ‚ð OE`•¬‚· ‚é6OE ‚ÌOE´Žq‚ÌOE´Žq ‚Íˆê •½-Ê ‚É‚Í ‚È ‚-,‚¢ ‚·OE`‚·OE`‚Ì"z 'u‚ð ‚AE ‚è,‚Ü ‚½ ƒ¿-OE‹• ‡‚Í ‚ ‚é'ö "x •_ "î •« ‚ð ‚à‚ OE‹• ‡ ‚Å ‚ ‚邽 ‚ß,ƒA ƒ~ƒ• •[ƒX•ª Žq ‚Í ‚点 ‚ñ •\ '¢ ‚AE‚È ‚é(•}2)(ƒˆƒE ƒˆƒE'f ‚Í ‚±‚Ì ‚ç ‚¹ ‚ñ ‚Ì ' † ‚É"ü ‚è 'ae •F "½‰ž ‚ð‚· ‚é)•B•d • ‡ "xn‚Í,200•`600,500•`1,000, 100•`2,000‚È ‚Ç•" •à ‚ª‚ ‚é ‚ª,•Å ‹ß ‚Å‚Í •"•ç ‚AE‚¢‚í ‚ê ‚Ä‚¢ ‚é1)•B ƒA ƒ~ƒ•ƒy ƒNƒ`ƒNƒ`ƒ"‚à,•}3‚É Ž¦ ‚· ‚ae ‚¤‚É,Žå 'Ì ‚Í ƒA ƒ~ ƒ••[ƒX ‚AE"¯-l,ƒ¿-1,4OE‹ • ‡ ‚ð ‚µ‚Ä‚¢ ‚é ‚ª,Ž} •ª‚ê •" •ª ‚Í ƒ¿-1,6ƒO ƒ‹ ƒR ƒV ƒhOE‹ • ‡ ‚Å ‚ ‚é•B •ªŽ} ‚Ì-lŽ® ‚Í, Meyer‚Ì Ž÷Ž} •ó •\'¢ ƒ‚ƒf ƒ‹ ‚É •] ‚¤‚AE ‚µ‚Ä ‚à,‹K '¥ •³ ‚µ‚¢ˆê‚µ‚¢ˆê-l ‚È ‚à‚Ì ‚Å‚Í ‚È ‚-,'Š "-ƒ‰ ƒ"ƒ_ ƒ€‚È•\ '¢ ‚ð ‚AE‚Á ‚Ä ‚¢ ‚é ‚AE•l ‚¦ ‚ç‚ê ‚é(•}4(A))(•}4(C)‚Å,A‚Í '¼ ‚Ì•½ ‚© ‚çOE‹ • ‡ ‚³‚ê ‚Ä‚¢ ‚È ‚¢•½,B‚Í '¼ ‚Ì•½ ‚ÉOE‹ • ‡ ‚· ‚é ‚AE‚AE ‚à‚É'¼ ‚Ì•½ ‚© ‚ç ‚àOE‹ • ‡ ‚³‚ê ‚Ä ‚¢ ‚镽 ‚Å,-'[ ‚Í ‚¢ ‚¸‚ꂸ‚ê ‚à"ñ ŠÒ OE³•«,C‚Í ŠÒ OE³ •«-'[ ‚ð ‚à‚•½ ‚ðŽ¦ ‚·)1)•B •\25•\
CITATION STYLE
Yamada, H. (1987). Detrogradation of starch. JAPAN TAPPI JOURNAL, 41(2), 133–141. https://doi.org/10.2524/jtappij.41.133
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