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米の化学処理が炊飯米の性状に及ぼす影響について   :   On the Cooking Property of Rice by Chemical Modification 

作成者 綾野, 雄幸, 皆川, 晶美, 青山, 寛
作成者 (ヨミ) ミナガワ, マサミ, アオヤマ, ヒロシ
作成者の別表記 AYANO, Yuko, MINAGAWA, Masami, AOYAMA, Hiroshi
日本十進分類法 (NDC) 620
内容 精白米ならびにヒイロタケ酵素(Trametes sanguinea)で処理した酵素処理米に, デンプン架橋剤であるエピクロルヒドリン, オキシ塩化リンで架橋処理を行ない, これら処理米の諸性状および炊飯後のデンプンの老化過程を検討した.1.架橋処理は米の加熱吸水率を低下させ, 米飯の膨潤を抑制し, 炊飯液の溶出固形物量を減少させた.この現象はエピクロルヒドリン処理において顕著であった.またヒイロタケ酵素で前処理を行なったのち, 架橋処理を行なうと, 架橋を一層効果的にした.2.架橋処理は米飯の老化を抑制した.特にオキシ塩化リン処理において, その傾向は著しかった.ヒイロタケ酵素処理とオキシ塩化リン処理を併用すると, 強い老化抑制効果があることを認めた.終りに, 本実験を行なうに当り, ヒイロタケ酵素(A-12-C)を提供下さいました武田薬品工業株式会社に謝意を表します.
On the Cooking Property of Rice by Chemical Modification. Y. AYANO, M. MINAGAWA and H. AOYAMA. Faculty of Horticulture, Chiba University, Matsudo, Japan. Tech. Bull. Fac. Hort. Chiba Univ., No.23: 5-15, 1975. The chemically modified rice samples were prepared from both the raw white milled rice grains and the pre-treated rice grains by Trametes sanguinea enzyme, by treatment with either epichlorohydrin or phosphorus oxychloride in an alkaline medium. The treatment involved random cross-linking of hydroxy groups in the rice starch. The cross-linked samples were evaluated by the physiochemical properties for cooking and also by the rates of retrogradation of gelatinized starch of rice during cold storage after cooking. In the evaluation of cooking qualities, the cross-linked samples had considerably lower ratio of water-uptake, and showed lower loss solids in the cooking liquid than the unmodified rice sample. In addition, the cross-linked samples showed a depression in the degree of the swelling behavior and, as its consequence, they had a significant level of resistance against overcooking. These phenomena were observed remarkably in the epichlorohydrin-treated sample as compared to that in phosphorus oxychloride-treated sample. Also, the pre-treatment of rice grains by Trametes sanguinea enzyme was effective in getting cross-linking. In the evaluation of retrogradation of cooked rice starch, the cross-linked samples showed higher gelatinized degree than that of the unmodified rice sample. Especially, the rice sample treated with both Trametes sanguinea enzyme and phosphorus oxychloride, showed the highest gelatinized degree among the all rice samples.

公開者 千葉大学園芸学部
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ハンドルURL http://mitizane.ll.chiba-u.jp/meta-bin/mt-pdetail.cgi?cd=00026054
ISSN 0069-3227
NCID AN00142658
掲載誌情報 千葉大学園芸学部学術報告 Vol.23 page.5-15 (19751125)
フルテキストへのリンク http://mitizane.ll.chiba-u.jp/metadb/up/AN00142658/KJ00004280600.pdf
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
言語 日本語
著者版フラグ publisher


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