酒造用原料米及びその処理に関する研究 : (第3報) 玄米及び白米の一般成分の相関関係性

概要

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The components of polished and unpolished rice were compared. The samples used in this experiment are the same as those used in previous reports. Differences in the kinds of components of rice grain were not found among the three rice species and four regions where the rice samples were harvested. However, one species namely Norin No. 23,contained larger quantities of protein than other species of rice grain either in polished or unpolished condition.The starch content in the grain showed no correlation with fat or protein content either in polished or in unpolished condition. The protein content in the unpolished rice grain showed negative correlation with fat contents, and in the polished rice grain it showed positive correlation with fat content.No correlation was found on the starch content between unpolished and polished rice. The contents of the protein showed positive correlation and the contents of the fat showed negative correlation between unpolished and polished rice. Therefore, it is not possible to state that a high starch content in the unpolished rice would indicate a high starch content in the polished rice. On the other hand, a high protein content in the unpolished rice indicates a high protein content in the polished rice and a high fat content in the unpolished rice indicates a low fat content in the polished rice.
公益社団法人日本生物工学会の論文
1962-09-15