透過型および走査型電子顕微鏡による米粒の胚乳構造の観察 : 酒造米の特性に関する研究(第4報)

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In order to investigate the characteristics of rice for sake brewing from the viewpoint of the histology of the rice grain, the endosperm structure of the rice grain was examined with transmission and scanning electron microscopes. In this experiment, the rice grain was touched in the middle with a razor blade, pressed lightly to make a crack, broken open with the fingers, and the transverse section was examined. The transverse section of the rice grain broken open was replicated with an acetyl cullulose film, and was then examined with a transmission electron microscope (HS-7D type, Hitachi, Ltd., and a JEM-50B type, Japan Electron Optics Laboratory Co.). In the case of the examination with a scanning electron microscope (JSM-U3 type, Japan Electron Optics Laboratory Co.), the transverse section of the rice grain broken open was coated with atomized gold in a vacuum evaporator.1. The compound starch granules were irregularly spherical or ellipsoidal, resembling potatoes with respect to their shapes. The diameter was about 14 μm on the average; more specifically, the diameter ranges from 7 to 25 μm.2. The compound starch granules of the F varieties (the varieties of rice commonly used as daily food) were comprised of single starch granules which showed sharp edges and combined compactly with each other, and the openings between the compound starch granules were very small and narrow. There were both compound starch granules of the S varieties (the varieties of rice mainly used for sake brewing) which were had the same kind of structure as that of the F varieties, and compound starch granules which were comprised of single starch granules which were slightly larger and showed more rounded edges, and whoes openings were slightly larger.3. The structure of the white-core portion of the white-core rice grain was revealed thorugh examination with a scanning electron microscope. In the white-coreprotion, single starch granules of various shapes, i.e., pentagonal truncated pyramidal, polyhedral, rubble-like, hemispherical, spherical (2 to 5 μm in diameter), and very small compound starch granules of ellipsodial shape, massed at random, and large irregular openings among the starch granules could be perceived. It seemed difficult to form compound starch granules of normal size, and even if the compound starch granules were formed, the shapes were imperfect because the number of single starch granules forming the compound starch granules were not sufficient. In addition, single starch granules were massed loosely together, so that large irregular openings could be perceived. It was supposed that the reason why the white-core protion appeared to be poaque was due to such a structure as mentioned above. But according to the distance from the white-core portion, the compound starch granule formation and arrangement became normal.4. In the S varieties, even if the white-core portion was not apparent in the rice grain, a certain degree of the white-core structure colud be perceived at the portion of narrow width along the dorso-ventral line of the rice grain under scanning electorn microscopy.5. In the F varieties, compound starch granules in the endosperm cell were well formed and arranged even at the center of the rice grain.It was supposed that the facts described above would be reflected in the differences between the S and the F varieties with regard to physical properities such as herdness, fracturability, and water absorptivity of the rice grain, and in koji-making in sake brewing.
社団法人日本生物工学会の論文
1974-01-25

透過型および走査型電子顕微鏡による米粒の胚乳構造の観察 : 酒造米の特性に関する研究(第4報)

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