ウルチ米およびモチ米の脂質成分と熱糊化に伴う粘度との関係について

概要

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The main lipids of rice (Uruchi) and Waxy rice (Mochi) grains were triglycerides, free fatty acids, free sterols, sterol esters, sterol glycosides and phospholipids. There was no appreciable difference in the lipid classes between rice and waxy rice grains, but contents of sterols and phospholipids were different evidently. The sterol contents were 2.3 and 5.6mg% and the phospholipid contents were 0.52 and 0.16% in polished rice and waxy rice grains, respectively. The patterns of amylogram of non-defatted and defatted rices showed that viscosity of rice was affected by the presence of lipids, especially combined lipids in rice and waxy rice, respectively. The gelatinization of completely defatted rices started at lower temperature than non-defatted rites in both rice and waxy rice. The temperatures at the maximum viscosity were at 86°C for completely defatted rice and 93°C for non-defatted rice, but there was no difference in those temperatures of waxy rices. The difference of pasting behavior of these rices might be due to differences in the lipid components of these two rice grains. Accordingly, the lipids in rice were thought to be an important factor for a physicochemical property of rice and waxy rice grains.
社団法人日本農芸化学会の論文