走査型電子顕微鏡による酒造用低グルテリン米の観察

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Hybrid varieties of LGC1 and Hyogokitanishiki or Nadanishiki were cultivated as low-glutelin rice for sake brewing. The hybrids had high prolamin and low glutelin contents. In order to investigate the composition characteristics of these proteins, we examined the structure of rice grains in the sake brewing process using a scanning electron microscope (SEM). In the structure of brown rice grains, few differences were observed in the distribution of protein bodies among the hybrid varieties. However, in the structure of 70% polished rice grains and steamed rice grains, more protein bodies were generally observed in low-glutelin rice than in Hyogokitanishiki. When residues from a steamed rice digestibility test and moromi mash and sake cakes obtained from a sake making test were observed, many of the protein bodies had not fully dissolved but remained in the low-glutelin rice, whereas they had dissolved in Hyogokitanishiki. Since the protein bodies observed in the low-glutelin rice were largely undigested, they were thought to be protein body-I (PB-I). When moromi mash of low-glutelin rice was compared with that of Hyotokitanishiki, the internal structure of the low-glutelin rice grains was better maintained. The results led us to the following conclusion : As low-glutelin rice contains a high level of prolamin and a low level of glutelin, the dissolution of starch in the amyloplast surrounded by PB-I, which has high amounts of hydrophobic amino acids, is hindered by the interruption of water absorption and of the ingress of enzymes from the koji into the starch. These characteristics of low-glutelin rice appeared to cause lower degradation of raw materials in a sake brewing test.
社団法人日本生物工学会の論文
2002-11-25

走査型電子顕微鏡による酒造用低グルテリン米の観察

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