Kindai University
Kindai University
Kindai University
版
Publisher
出版者 名前
近畿大学次世代基盤技術研究所
出版社 カナ
キンキ ダイガク ジセダイ キバン ギジュツ ケンキュウショ
出版社 ローマ字
kinki daigaku jisedai kiban gijyutsu kenkyusho
出版年(from)
2018
出版年(to)
07-00
日付 作成日
2018-08-22
雑誌名
近畿大学次世代基盤技術研究所報告
雑誌名(英)
Annual Report of Fundamental Technology for Next Generation Research Institute, Kindai University
巻
9
ページ
67 - 70
発行年
2018-07
ISSN
21858802
抄録
The distribution of amylopectin chain-length in cooked rice, whose cultivars were Koshihikari, Hitomebore, Hinohikari, Yumepirika and Kirara397, was analyzed by high performance anion exchange chromatography with a pulsed amperometric detector. In addition,tasting evaluation for cooked rice was carried out by a series of analytical equipment. The relationships between the chain-length distribution and the tasting value were examined for five rice cultivars. The relative amount of amylopectin chain in Koshihikari rice grains was the largest and the stickiness of Koshihikari rice grainswas the highest. It was indicated that the chain-length distribution would affect stickiness and firmness of cooked rice.
〈原著論文〉HPAEC-PADにより得られた炊飯米のアミロペクチン鎖長分布と食味評価との関係
AA12517632-20180700-0067.pdf
(1.13MB)
