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pp.227-234
In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the α-1, and α-2 sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin (0.495 ** ) and globulin (0.567 ** ), and negatively correlated with α-1 glutelin (-0.612 ** ). Therefore, the results indicated that albumin, globulin, and α-1 glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.
시험재료
식미 관능평가
쌀 저장단백질의 용성별 분리 및 분석
쌀의 저장단백질 조성 분석
통계분석
결과 및 고찰
시험재료의 식미특성
생태형이 다른 쌀 품종의 식미 관련 저장단백질 분석
쌀 저장단백질 조성과 식미와의 관계
적 요
인용문헌(REFERENCES)
