酒造用低グルテリン米の酒造適性

概要

論文の詳細を見る
The characteristics of new low-glutelin rice hybrid varieties suitable for sake brewing were examined. With regard to cultivation properties, the culm lengths of the low-glutelin varieties were 4-17 cm shorter than that of Nipponbare and they had better lodging resistance. In an analysis of brown rice, the weight of 1000 grains of low-glutelin rice was in the intermediate- to large-size range. The ratio of shinpaku was low in some low-glutelin varieties but high in others. When polished to 70%, the low-glutelin rice varieties had much lower protein body II ratios with respect to protein body I than Nipponbare. In a digestibility test, the low-glutelin varieties exhibited much lower F-N. In sake brewing, the low-glutelin rice produced very low amino acidity in terms of isoamyl acetate, but had higher isoamyl alcohol and L-malic acid contents; fermentation progressed slowly. These results suggest that the low-glutelin rice varieties possess unique characteristics for sake brewing.
社団法人日本生物工学会の論文
2002-11-25