白米胺基酸含量品種間之差異及其與食味間之關係
Other Title
Studies on the Differences of Amino Acids of Milled Rice among Rice Varieties and its Relationship to Eating Quality of Cooked Rice
Journal
中華農業研究
Journal Volume
49
Journal Issue
4
Pages
1-15
Date Issued
2000-12-01
Date
2000-12-01
Author(s)
吳永培
許愛娜
謝兆樞
黃懿秦
Yong-Pei WU
Ai-Na Hsu
Jaw-Shu Hsieh
Yih-Ching Huang
Abstract
本研究以54個水稻品種為材料，探討米粒胺基酸含量於品種間之差異及其與食味官能品評特性之關係，其中秈與稉稻間胺基酸之比較除半胱胺酸(half cysteine)含量秈稻顯著高於稉稻，而絲胺酸(serine)含量以稉稻顯著高於秈稻外，其餘胺基酸含量在兩型稻間則差異不顯著，顯示兩型稻胺基酸含量及組成十分接近。
The aims of our research is to evaluate the differences of 18 amino acid contents of milled rice and its relationships to eating quality of cooked rice among rice varieties, According to the results of analyses, the cysteine content of japonica rice varieties was significantly higher than that of indica rice varieties.
Subjects
胺基酸
食味
水稻品種
Amino acid
Eating quality
Rice varieties
Publisher
農業試驗所
Type
journal article
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