|Title:||稻米粒貯藏性蛋白質品種間的差異及其與食味關係之研究||Other Titles:||Studies on the Differences of Storage Proteins Content among Rice Varieties and its Relationship to Palatability of Milled Rice||Authors:||吳永培
|Keywords:||貯藏性蛋白質;食味;水稻;Storage protein;Eating quality;Rice||Issue Date:||1-Sep-1999||Publisher:||農業試驗所||Journal Volume:||48||Journal Issue:||3||Start page/Pages:||1-11||Source:||中華農業研究||Abstract:||
本研究利用47個水稻品種為材料，目的在探討貯藏性蛋白質在品種間的差異及其與食味間的關係，試驗結果發現Albumin的含量介於3.06~5.66 mg/g此白米粉末之間，平均含量為4.34 mg，約占白米貯藏性蛋白質8%；而globulin介於2.22~4.98 mg之間，平均含量為3.15 mg，約占白米貯藏性蛋白質5.8%；prolamin 含量介於0.98~3.76 mg之間，平均含量為2.11 mg，約占白米貯藏性蛋白質3.9%；glutelin介於25.36~71.76 mg之間，平均含量為44.4 mg，約占白米貯藏性蛋白質82.3%。
In attempt to evaluate the differences of storage protein content among rice varieties and its relationship to palatability of milled rice, 47 rice varieties were available in this study. According to the results of analysis, the range of content of albumin, globulin, prolamin and glutelin was 3.06~5.66, 2.22~4.98, 0.98~3.76, and 25.36~71.76 mg/g powder of milled rice respectively. The average content was 4.34, 3.15, 2.11 and 53.34 mg/g for each storage protein mentioned above respectively. Thus, it showed that approximate 82.3% of the total protein was glutelin, 8 and 5.8% of the total protein was albumines and globulin, prolamin had the lowest percentage (3.9%) of total protein.
|Appears in Collections:||1.台灣農業研究(1950～迄今)|
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