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首页> 外文期刊>Journal of applied biological chemistry >Variation of Properties of Lipid Components in Rice Endosperm Affected on Palatability
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Variation of Properties of Lipid Components in Rice Endosperm Affected on Palatability

机译：水稻胚乳脂质成分特性变化对可食性的影响

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摘要

In order to understand the difference in rice eating quality, two rice varieties having different eating qualities were examined from the correlation between palatability score (Toyo value) and components of lipid in rice endosperm. We also analyzed the relationship between h'pid properties and physicochemical characteristics of milled rice. Major fatty acids of milled rice starch-lipids, known to exist as inclusion complexes with amylose in starch granules, were palmitic (38.25% in Gopum and 39.75%in Palgong) and linoleic aicds (33.13% in Gopum and 31.93% in Palgong). In addition, the unsaturated fatty acid contents of rice endosperm showed a significant relationship with palatability. Plant sterols in two rice samples were identified, Gopumbyeo of good eating quality had high contents of squlaene and cycloartenol and similar contents of campesterol, stigmasterol and sitosterol. There were significant differences in pasting properties of rice flours and starches between the two cultivars. These results suggested that rice lipids impact on pasting properties after cooking, subsequently relating to palatability.
机译：为了了解大米食用质量的差异，从适口性得分（Toyo值）与稻胚乳中脂质成分之间的相关性研究了两种具有不同食用质量的大米品种。我们还分析了碾米的热特性与理化特性之间的关系。碾米米淀粉脂质的主要脂肪酸，已知为淀粉颗粒中与直链淀粉的包合物，存在棕榈酸（在Gopum中为38.25％，在Palgong中为39.75％）和亚油酸（在Gopum中为33.13％，在Palgong中为31.93％）。此外，水稻胚乳的不饱和脂肪酸含量与适口性之间存在显着关系。在两个大米样品中鉴定出植物固醇，食用质量良好的Gopumbyeo中的古来烯和环戊烯醇含量高，而菜油甾醇，豆甾醇和谷固醇含量相似。两个品种之间的米粉和淀粉的糊化特性存在显着差异。这些结果表明，大米脂质对烹饪后的糊化性质有影响，随后与适口性有关。

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