米食味模式之建立

Establishment of Rice Eating Quality Equations

吳永培(Yong-Pei Wu) ； 柯佩怡(Pei-Yi Ko) ； 許愛娜(Ai-Na Hsu)

《臺中區農業改良場研究彙報》 94期 (2007/03) Pp. 1-13

https://doi.org/10.6956/BTDAIS.200703.0001

摘要

本研究目的係以米理化特性建立食味模式，供未來良質米育種時食味變化推定用，試驗結果發現印度型稻以40個理化特性對食味總評進行逐步迴歸分析，食味模式為食味值=1.1947-0.0317（硬度）+0.1656（相對破裂率）+0.3614（絲氨酸）+0.2669（穀氨酸）+0.8473（半胱氨酸）+1.3124（組氨酸）-3.6536（色氨酸）-2.3662（丙氨酸），R^2=0.981；日本型稻之食味模式為食味值=3.3896-0.2678（硬度）-0.0284（糊化始溫）+0.0009（熱糊黏度）-0.1591（醇溶性蛋白）-0.3247（酪氨酸），R^2=0.706。試驗結果顯示利用米理化特性建立之模式對食味變異有良好的解釋能力，而日本型稻的模式對食味變異解釋能力仍有待加強。

關鍵字

水稻 ； 食味模式 ； 理化特性

並列摘要

The objectives of this research were to establish the equations of the palatability evaluation for rice quality breeding in the future. The best equation of stepwise regression analysis between physicochemical properties and overall sensory evaluation (OVE) in indica rice was: OVE = 1.1947 - 0.0317 (hardness) + 0.1656 (relative breakdown) + 0.3614 (serine) + 0.2669 (glutamic acid) + 0.8473 (half cysteine) + 1.3124 (histidine) - 3.6536 (tryptophan) - 2.3662 (alanine), R^2=0.981; while, the best OVE equation of japonica rice was: OVE = +3.3896 - 0.2678 (hardness) - 0.1591 (prolamin) - 0.3247 (tyrosine) - 0.0284 (gelatinization of initiation) + 0.0009 (hot-paste viscosity), R^2=0.706. These results indicated that the best regression equations of indica rice could explain the 98.1% variation of OVE and the equation might be used as the criterion of OVE in the breeding program to improving the rice quality. However, the best equation of japonica rice could only explain the 70.6% variation of OVE. It was suggested that the equation was not good enough for the evaluation of OVE.

並列關鍵字

rice ； eating quality equations ； physicochemical properties