清酒醸造に於ける燐成分の形態に關する研究(第2報) : 酒造用米及び精白工程中の燐成分について

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The authors determined the total and phytic phosphorus contents in rice for sake-brewing and their variations during rice polishing process by ESSERY'S method.1) Total phosphorus in nuhulled rice is 270〜300mg/100g and 60〜103mg/100g in polished rice. The ratio of phytic P. to total P. is about 0.6 in unhulled rice and about 0.4 in polished rice.2) Rice bran has rich phosphorus components, brown bran in particular. The ratio of phytic P to total P. is 0.66 in brown bran and 0.69 in white bran.3) With higher polishing degree the total phoshorus decreased. At the very first stage of rice polishing process, the total phosphorus decreases rapidly, but after polishing degree attains 20%, it decreases very slowly. Phytic phosphorus decreases progressively until 10% polishing, after that it decreases gradually. The ratio of phytic P. to total P. decreases rapidly from 20% of polishing degree. This fact shows that the phytic phosphorus is present richly in the exterior part of rice.4) It has been recognized that 20% degree of rice polishing marks a certain stage in connection with the amounts and variations of phosphorus components.
社団法人日本生物工学会の論文
1953-10-15