米粒蛋白質與顆粒澱粉含量之變異

Variability of Protein and Amylose Contents of Milled-rice

郭益全(Y. C. Kuo) ； 劉清(C. Liu) ； 王強生(C. S. Wan)

《中華農業研究》 34卷4期 (1985/12) Pp. 422-427

https://doi.org/10.29951/JARC.198512.0005

摘要

爲探討完整無白堊質、完整有白堊質及碎米等三類型白米之蛋白質與顆粒澱粉含量之變異，本研究以Micro-kjeldahl定氮法及Juliano顆粒澱粉含量簡化定量法，分別測定栽培於宜蘭三星鄉、臺中萬豐及屏東市等三地點之臺農67號與臺甫5號等兩個稉稻品種之上述三類型白米之蛋白質與顆粒澱粉含量。所得數據轉換及綜合分析後獲知，完整無白堊質、完整有白堊質及碎米等三類型白米間之米粒蛋白質與顆粒澱粉含量的差異均不顯著。而品種間及栽培地點間米粒蛋白質及顆粒澱粉含量之差異則均顯著。就品種言，臺農67號米粒蛋白質含量之三地點平均高於臺南5號者；但米粒之顆粒澱粉含量則臺南5號者高於臺農67號者。就地點言，米粒蛋白質含量最高之米粒樣品爲產自屏東者，產自三星者居次，產自萬豐者最低。顆粒澱粉含量方面則產自屏東市者最高，萬豐者次之，三星者最低。

並列摘要

This paper investigated the variability of protein and amylose contents among chalkiness-free head rice, chalky head rice and broken rice in two commercial Joponica varieties planted in three locations.
Differences in protein and amylose contents were not significant among three types of milled-rice grain. However, differences in protein and amylose contents of milled-rice were significant at 5% and 1% level, respectively, between varieties and among locations. The mean protein content of milled-rice for three locations of Tainung No. 67 was higher than that of Tainan No. 5. On the other hand, the mean amylose content of milled-rice for three locations of Tainung No. 67 was lower than that of Tainan No. 5. Protein content of milled-rice from Ping Tung was the highest, followed by from San Hsing and from Wan Feng; amylose content of milled-rice from Ping Tung was also the highest, but followed by from Wan Feng and from San Hsing.