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  1. 0 資料タイプ別
  2. 01 学術雑誌論文
  1. 070 農学部
  2. 10 学術雑誌論文
  3. 10 査読済論文

低アミロース米の理化学的特性

http://hdl.handle.net/10191/17994
http://hdl.handle.net/10191/17994
623084ae-891e-41d2-bf9e-9e5c91d44b7b
名前 / ファイル ライセンス アクション
44_353.pdf 44_353.pdf (1.2 MB)
Item type 学術雑誌論文 / Journal Article(1)
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

WEKO 47018

吉井, 洋一

Search repository
有坂, 將美

× 有坂, 將美

WEKO 47019

有坂, 將美

Search repository
城, 斗志夫

× 城, 斗志夫

WEKO 47020

城, 斗志夫

Search repository
早川, 利郎

× 早川, 利郎

WEKO 47021

早川, 利郎

Search repository
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
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
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