米飯食味特性與白米醇溶性及鹼溶性蛋白質間相關之研究

The Relation between Palatability Characteristics and Glutein and Prolamin Contents of Rice Grains

洪梅珠(Mei-Chu Hong) ； 簡珮如(Pei-Ju Chien) ； 盧虎生(Huu-Sheng Lur)

《臺中區農業改良場研究彙報》 67期 (2000/06) Pp. 1-10

https://doi.org/10.6956/BTDAIS.200006.0001

摘要

利用30個秈稉稻品種，探討品種間米飯食味特性之差異，及其與醇溶性及鹼溶性蛋白質間之相關關係，以供為選拔優良食味品系之參考。結果發現米飯的外觀、香味、口感、黏度、硬度及食味總評在品種間有顯著差異存在，稉稻的米飯外觀、口感及食味總評顯著優於秈稻，米飯的黏度亦顯著比秈稻高，但米飯的硬度則顯著比秈稻低。若將參試的水稻品種區分為台灣稉稻、日本稉稻、台灣秈稻（低直鏈澱粉含量）、台灣秈稻（高直鏈澱粉含量）及IRRI秈稻等五個類型時，發現米飯的食味總評以台灣秈稻（高直鏈澱粉含量）最差，IRRI秈稻次之，而以日本稉稻最佳。一般米飯的外觀佳、口感好、黏度強及硬度小的品種，其食味較佳。秈稻的鹼溶性蛋白質含量與稉稻無顯著差異存在，但秈稻的醇溶性蛋白質含量顯著比稉稻高。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。對20個稉稻及27個低直鏈澱粉含量的品種而言，鹼溶性蛋白質含量與食味特性間，並無相關存在。綜合30個品種、27個低直鏈澱粉品種（含秈稻及稉稻）或10個秈稻品種而言，亦無任何食味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外觀、香味、口感、黏度及米飯食味總評皆呈顯著負相關。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食味的良劣，但醇溶性蛋白質含量的增加，則可能降低稉稻的食味品質。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，達到提高稉稻的食味品質，亦可同時提升稉稻的營養品質。

關鍵字

稻米 ； 醇溶性蛋白質 ； 鹼溶性蛋白質 ； 米飯食味

並列摘要

Thirty indica and japonica rice varieties were used to investigate the variation of palatability 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 appearance, aroma, flavor, cohesion, hardness and overall sensory of cooked rice. In general, the appearance, flavor, and overall sensory of japonica varieties were better than those of indica varieties. Cohesion of japonica varieties was higher than that of indica varieties, but the hardness was lower than that of indica varieties. Among five different types 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), Taiwan indica rice with high amylose content had the worst overall sensory. Japan japonica rice had the best overall sensory.There was no significant difference between japonica and indica varieties in glutelin content, while indica varieties had higher prolamine content than japonica varieties. Among five different types of rice, IRRI rice had the highest prolamine content. For 20 japonica varieties and 27 varieties with low amylose content, glutelin content was not correlated with palatability of cooked rice. But for 20 japonica rice, prolamine content was negatively correlated with appearance, aroma, flavor, cohesion and overall sensory. Therefore, the present results suggest that prolamine and glutelin contents may be utilized in the breeding program for improving the eating or nutrition quality of japonica rice.

並列關鍵字

rice ； glutelin ； prolamine ； palatability