米の食味評価のためのケモメトリックス手法による澱粉のヨウ素吸収曲線の解析

日本作物学会紀事

川本 和信²  五十嵐 俊成¹  政木 一央²  柳原 哲司¹  神田 英毅³ 

[1] 北海道立上川農業試験場;ビーエルテック株式会社;北海道米麦改良協会

关键词: Amylose;    アミロース;    Amylopectin;    アミロペクチン;    Auto-Analyzer;    オートアナライザー;    Rice;    ç±³;    Consistency;    コンシステンシー;    λmax;    最大吸収波長;    Iodine Absorption Spectrum;    ヨウ素吸収曲線;   

DOI  :  10.1626/jcs.78.66

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The amylose content of milled rice is usually determined colorimetrically by the iodine test. An automatic analyzer was developed to obtain the iodine absorption spectrum ranging from 400 to 900 nm. The influence of the molecular weight of amylose on the maximum absorption wavelength (λmax), and that of the temperature during the grain filling period on the iodine absorption spectrum and on the starch pasting properties were examined. The λmax of the amylose with above about 70,000 molecular weight was 598 nm, and a positive correlation was observed between the absorbance at λmax and the amylose content. The λmax was observed at a shorter wavelength in the rice grown at a high temperature during grain filling, and the shift of λmax by the temperature during grain filling was larger in the low-amylose varieties (dull) and breeding lines than in the non-glutinous varieties. The difference between the minimum and final viscosities in RVA (Y) was shown by an equation, Y = (29. 7X-27. 1)/(0.73X-0.72), where, X is the ratio of absorbance at 400—600 nm (Fr. I) to that at 600—900 nm (Fr. II). Thus, the λmax and the Fr. I/Fr. II ratio are expected to be useful as efficient eating-quality selection indexes in rice breeding.

【 授权许可】

Unknown