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米飯質地特性與白米鹼溶性及醇溶性蛋白質間相關之研究

The Relation between Texture Characteristics of Cooked Rice and Contents of Glutein and Prolamin of Milled Rice

摘要


利用30個秈稉稻品種,探討品種間米飯質地特性之差異,及其與鹼溶性及醇溶性蛋白質間之相關關係,以供為選拔優良水稻品系之參考。結果發現米飯的硬度、黏度、均衡性、凝集性、附著性及彈力性在品種間有顯著差異存在。若將參試的水稻品種區分為台灣稉稻、日本稉稻、低直鏈澱粉含量台灣秈稻、高直鏈澱粉含量台灣秈稻及IRRI秈稻等五個類型時,發現低直鏈澱粉含量的台灣秈稻及IRRI秈稻有較低的米飯硬度及凝集性,與較高的米飯黏度、均衡性及附著性,高直鏈澱粉含量的台灣秈稻則相反。五種類型的水稻中,以IRRI秈稻的醇溶性蛋白質含量最高,台灣稉稻及日本稉稻最低。若就綜合30個品種、10個秈稻及27個低直鏈澱粉含量的品種而言,鹼溶性蛋白質含量與米飯的彈力性,呈顯著正相關。但就20個稉稻品種而言,則無任何質地特性與鹼溶性蛋白質含量呈顯著相關。若就綜合30個品種、10個秈稻及27個低直鏈澱粉含量的品種而言,亦無任何質地特性與醇溶性蛋白質含量呈顯著相關。但若就20個稉稻品種而言,醇溶性蛋白質含量與米飯的均衡性呈顯著負相關。本研究結果顯示鹼溶性蛋白質含量的高低,可能不會明顯影響稉稻米飯的質地,但醇溶性蛋白質含量的增加,則可能降低稉稻米飯的均衡性,因此未來在稉稻育種上,可嘗試選育高鹼溶性蛋白質含量及低醇溶性蛋白質含量的品種,不但可藉由降低醇溶性蛋白質的含量,達到提高稉稻米飯的均衡性,亦可同時提升稉稻的營養品質。

並列摘要


Thirty indica and japonica rice varieties were used to investigate the variation of texture characteristics among varieties, and then to explore its relationship with glutein and prolamin contents of rice grains. The information may provide useful criteria for breeders for selecting the lines with better palatability. The results showed that there were significant differences among varieties in hardness, viscousness, balance, cohesiveness, adhesiveness and springiness of cooked rice. Among five different groups of varieties (Taiwan japonica rice, Japan japonica rice, Taiwan indica rice with low amylose content, Taiwan indica rice with high amylose content and IRRI rice), IRRI rice and Taiwan indica rice with low amylose content had lower hardness and cohesiveness, and had higher viscousness, balance, and adhesiveness than other types. Taiwan indica rice with high amylose content was opposite.IRRI rice had the highest prolamine content, but Taiwan japonica rice and Japan japonica rice had the lowest prolamine content. The glutelin content was positively correlated with springiness of cooked rice in 30 tested varieties, 10 indica varieties or 27 varieties with low amylose content. On the other hand, the glutelin content was not correlated with any texture characteristics of cooked rice in 20 japonica rice. For 30 tested varieties, 10 indica varieties and 27 varieties with low amylose content, prolamine content was not correlated with any texture characteristics of cooked rice. But for 20 japonica rice, prolamine content was negatively correlated with balance of cooked rice. Therefore, the present results suggest that prolamine and glutelin contents may be utilized in the breeding program for improving the texture or nutrition quality of japonica rice.

並列關鍵字

rice glutelin prolamine texture

被引用紀錄


趙錦珠(2011)。低蛋白膨發米點心之開發〔碩士論文,國立屏東科技大學〕。華藝線上圖書館。https://doi.org/10.6346%2fNPUST.2011.00181
許瑞瑱(2015)。影響米穀粉及速食米飯澱粉消化特性因子之探討〔博士論文,國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342%2fNTU.2015.02923

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