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So, physicochemical properties of milled rices were investigated in consideration of amylose content using 19 varieties of non-glutinous rice, 11 of low-amylose rice and 10 of glutinous rice. The amounts of acid hydrolysis residue from rice starches showed high correlation with amylose content (r=0.917^**). The amount of the residue of glutinous rice starches, low-amylose rice starches and non-glutinous rice starches was 30-81, 183-252 and 305-516 mg/100g, respectively. Water absorption of milled rices showed high correlation with either amylose content (r=-0.955^**) or the water absorption of rice starches (r=0.953^**). The water absorption of rice starches from glutinous rice, low-amylose rice and non-glutinous rice was 49.3-50.8, 47.0-48.3 and 44.5-47.8%, respectively. From this result, water absorption of milled rices would depend on that of rice starches. Peak viscosity of amylograph characteristics showed high correlation with amylose content (r=-0.923^**). Tanδ(=G”/G’) of cooked rice showed high correlation with amylose content (r=-0.944^**), and the tanδ of glutinous rice, low-amylose rice and non-glutinous rice was 0.426-0.529, 0.360-0.415 and 0.196-0.349, respectively. Acid-solubility showed high correlation with either amylose content (r=-0.973^**) or tanδ of cooked rice (r=0.951^**). The acid-solubility of glutinous rice, low-amylose rice and non-glutinous rice was 92.2-99.4, 79.6-84.3 and 52.5-77.5%, respectively. However, these components showed no correlation to protein content of milled rices. 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低アミロース米の理化学的特性
http://hdl.handle.net/10191/17994
http://hdl.handle.net/10191/17994623084ae-891e-41d2-bf9e-9e5c91d44b7b
名前 / ファイル | ライセンス | アクション |
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44_353.pdf (1.2 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-05-16 | |||||
タイトル | ||||||
タイトル | 低アミロース米の理化学的特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | 低アミロース米の理化学的特性 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
その他のタイトル | ||||||
その他のタイトル | Physicochemical Properties of Low-amylose Rice | |||||
著者 |
吉井, 洋一
× 吉井, 洋一× 有坂, 將美× 城, 斗志夫× 早川, 利郎 |
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著者別名 | ||||||
識別子 | 47022 | |||||
識別子Scheme | WEKO | |||||
姓名 | Yoshii, Youichi | |||||
著者別名 | ||||||
識別子 | 47023 | |||||
識別子Scheme | WEKO | |||||
姓名 | Arisaka, Masami | |||||
著者別名 | ||||||
識別子 | 47024 | |||||
識別子Scheme | WEKO | |||||
姓名 | Joh, Toshio | |||||
著者別名 | ||||||
識別子 | 47025 | |||||
識別子Scheme | WEKO | |||||
姓名 | Hayakawa, Toshirou | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | うるち米19点(アミロース含量17.6~26.4%),低アミロース米11点(アミロース含量8.3~17.6%)及びもち米10点の理化学的特性を調べた.\n(1) 澱粉の塩酸分解残渣量は,アミロース含量と有意の相関関係を示した.澱粉の塩酸分解残渣量は,もち米が多く低アミロース米(アミロース含量13.0%以下)が中間でうるち米が少なかった.\n(2) 精米の飽和水分は,アミロース含量及び澱粉の飽和水分と有意の相関関係を示した.この関係から,精米の飽和水分は澱粉の吸水性に依存すると推察された.澱粉の飽和水分は,もち米が高く低アミロース米(アミロース含量14.0%以下)が中間でうるち米が少なかった.\n(3) アミログラフィー特性の糊化温度・最高粘度は,アミロース含量と有意の相関関係を示した.アミロース含量13.6%以下の低アミロース米の糊化温度・最高粘度は,うるち米ともち米の中間であった.\n(4) 電気炊飯器で調製した糊化試料のG′及びtanδは,アミロース含量と有意の相関関係を示した.tanδは,もち米が大きく低アミロース米(アミロース含量13.6%以下)が中間でうるち米が小さかった.\n(5) 糊化試料の酸溶解度は,アミロース含量およびそのtanδとそれぞれ関係した.米飯の酸溶解度は,もち米が高く,低アミロース米(アミロース含量13.6%以下)が中間で,うるち米が低かった. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Low-amylose rice will be supposed to increase in quantity as food materials. So, physicochemical properties of milled rices were investigated in consideration of amylose content using 19 varieties of non-glutinous rice, 11 of low-amylose rice and 10 of glutinous rice. The amounts of acid hydrolysis residue from rice starches showed high correlation with amylose content (r=0.917^**). The amount of the residue of glutinous rice starches, low-amylose rice starches and non-glutinous rice starches was 30-81, 183-252 and 305-516 mg/100g, respectively. Water absorption of milled rices showed high correlation with either amylose content (r=-0.955^**) or the water absorption of rice starches (r=0.953^**). The water absorption of rice starches from glutinous rice, low-amylose rice and non-glutinous rice was 49.3-50.8, 47.0-48.3 and 44.5-47.8%, respectively. From this result, water absorption of milled rices would depend on that of rice starches. Peak viscosity of amylograph characteristics showed high correlation with amylose content (r=-0.923^**). Tanδ(=G”/G’) of cooked rice showed high correlation with amylose content (r=-0.944^**), and the tanδ of glutinous rice, low-amylose rice and non-glutinous rice was 0.426-0.529, 0.360-0.415 and 0.196-0.349, respectively. Acid-solubility showed high correlation with either amylose content (r=-0.973^**) or tanδ of cooked rice (r=0.951^**). The acid-solubility of glutinous rice, low-amylose rice and non-glutinous rice was 92.2-99.4, 79.6-84.3 and 52.5-77.5%, respectively. However, these components showed no correlation to protein content of milled rices. From these results, it was concluded that low-amylose rice whose amylose content was less than 14.0% were intermediate properties between glutinous rice and non-glutinous rice for all the components related to amylose content. | |||||
書誌情報 |
日本食品科学工学会誌 en : 日本食品科学工学会誌 巻 44, 号 5, p. 353-360, 発行日 1997-05 |
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出版者 | ||||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341027X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10467499 | |||||
権利 | ||||||
権利情報 | 社団法人日本食品科学工学会 | |||||
著者版フラグ | ||||||
値 | publisher |