米飯溶出固形物の分子量分布と食味

概要

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It has been already reported that a soluble solid is one of the taste evaluation factors of cooked rice. The molecular weight of a soluble solid was measured by Malls-HPLC to clarify the relation between the taste evaluation of rice and the molecular weight. A soluble solid of ONEBA was prepared at 70℃ and 100℃, and the molecular weight was measured by Malls-HPLC. The sorts of cooked rice, the taste of which was evaluated high, had lower molecular weight of 3×10^6 to 1×10^7 and 5×10^5 to 2×10^6, while their concentration was higher than that of their counterparts, the taste of which was evaluated low. Especially the molecular weight of soluble solids at 100℃ had high correlation with taste evaluation, and it is also found that the molecular weight was closely related to stickiness, adhesion and soluble amylose mass. Moreover, it should be pointed out that the difference in taste evaluation of different sorts of rice depends on the mass and concentration of amylose and amylopectin when their molecular weight was around 10^6, and that the difference in taste evaluation is also related to the composition of total sugar in soluble solids of cooked rice. It is to be noted that the said composition was influenced by cooking temperatures.
社団法人日本家政学会の論文
2005-03-15