米デンプンのα-アミラーゼによる消化性と食味関連形質に関する主成分分析

日本作物学会紀事

井上 直人¹  大澤 実² 

[1] 信州大学大学院総合工学研究科;群馬県農業技術センター

关键词: α-amylase;    α-アミラーゼ;    Glycemic index;    グリセミック・インデックス;    Rice;    ç±³;    Principal component analysis;    主成分分析;    Digestion;    消化;    Texture;    食味;    Starch hydrolysis;    デンプン消化;   

DOI  :  10.1626/jcs.77.61

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Starch digestibility and texture of rice were studied in 58 rice cultivars and lines in the IRRI core collection and rice germplasm bank of Gunma Agricultural Technology Center. The principal component analysis was applied to evaluate the in vitro starch digestibility with α-amylase in milled brown rice and physicochemical properties related to texture. Eleven physicochemical properties were analysed by principal component analysis. Of the total variation of 11 characters, 49, 17, 14 and 9% were accounted for by these first 4 principal components, respectively, and so 90% could be explained by the 4 components. The factor loading suggested that the first principal component was a factor which was concerned with starch hydrolysis rate. The second principal component was closely related to the starch degradation rate, the third to the amount of the digestible fraction, and the fourth was to the content of protein in brown rice. The distribution of principal component score showed that the culivars with a low Glycemic Index (GI) have slow starch degrading properties and superior texture. The GI was significantly correlated with amylose content and the peak value measured with a rapid visco analyzer (RVAsuper3). These results contribute to development of the cultivars which have a low GI with good eating quality.

【 授权许可】

Unknown