Relation between the ultrastructure and the savor in boiled rice.
Grant-in-Aid for Scientific Research (C).
|Research Institution||Ibaraki University|
MATSUDA Toshiaki Ibaraki Univ. Fac. of Agric. Associate Prof., 農学部, 助教授 (50007788)
|Project Fiscal Year
1990 – 1991
Completed(Fiscal Year 1991)
|Budget Amount *help
¥2,400,000 (Direct Cost : ¥2,400,000)
Fiscal Year 1991 : ¥500,000 (Direct Cost : ¥500,000)
Fiscal Year 1990 : ¥1,900,000 (Direct Cost : ¥1,900,000)
|Keywords||Boiled rice / Milled rice / Savor / Ultrastructure / Scanning electron microscope / 精白米 / 炊飯米 / 食味 / 微細構造 / 走査電子顕微鏡 / タンパク顆粒|
The ultrastructure of milled rices and those boiled rices which varied the estimation of savor were observed by scanning electron microscope.
(1)The surface and internal ultrastructure of boiled rices and the estimation of savor had a close affinity with each other.
(2)The ultrastructural distinctive features were confirmed in savory and unsavory rices. The reticular structure abounding with fine pores and filamentous starch were well developed in savory rices. In contrast, unsavory ones had the solid structure with few fine pores and poor developed networks.
(3)The very closely relationship between the internal ultrastructural change and the deterioration of its savor after boiling was illuminated.
(4)The deteriorated mechanisms of high amylose and protein contents were confirmed in the savor of boiled rice.
(5)It was indicated that amyloplast membranes and cell walls of endosperm in milled rice were also the important factors deteriorated the savor of boiled rice.
(6)The gelatinized surface layer was developed in each grain after rice milling. It was considered, however, the layer had no effect on the savor of boiled rice.
Research Output (36results)