匂米の研究(第2報) : 匂米の澱粉について

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The nioigome and the common rice (Norin No. 24) produced in Miyagi Prefecture and mochigome (glutinous rice) were chemically analyzed.The amount of crude protein in the nioigome was about 1% more than that of the common rice and the amount of starch in the nioigome was about 1% less than that of the common rice. Vitamin B content in the nioigome (Hulled rice) was more than that of the common rice but one kind of nioigome (Milled rice) contained a large amount of vitamin B.Starch was isolated from nioigome, the common rice (Norin No. 24) and mochigome by employing 1% solution of Lipon P-106 (neutral detergent of the alkyl benzol type).Amylose and amylopectin of rice starch were separated by SCHOCH's method. Amylose and amylopectin contents of these rice starches were determined by McCREADY's method.Viscosity of these rice starches was determined by OSTWALD's viscosimeter. BRABENDER's amylographs of these rice starches were estimated.There was no great difference in the properties of the starches of nioigome and the common rice, but the amount of amylose in the nioigome was 1〜5% less than that of the common rice.From the experimental results it is concluded that the nioigome belongs to non-glutinous rice.
社団法人日本生物工学会の論文
1958-11-15