2009-02-272024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657681摘要：高直鏈性澱粉米種(AP=25-33%)常被用於製備取代米飯之米食製品，普遍認為其需經長時間的貯藏(至少6個月，甚至2-3年)，其加工適性才能穩定與適用。但不同來源的稻米，其於貯藏期間之化學組成變化所導致的物化性質改變的程度與速率不盡相同。近來有業者指出，進口之越南新米與國產米之直鏈澱粉含量相近，但其糊液黏度及膠體強度均遠高於經長時間貯藏之國產米。另外，直鏈澱粉含量通常作為稻米品質及加工適性之重要指標，一般以碘呈色法測定之，但此方法正在被重新評估。因此，本研究計畫將以進行有系統及長時間的國產高直鏈性澱粉米種之貯藏試驗為主軸，並與進口高直鏈性澱粉米種之貯藏品質進行比較，以探討稻米陳化之機制。另外，亦將以比色法、電位差法及分子篩分法進行稻米之直鏈澱粉含量測定及比對，以建立可靠之稻米直鏈澱粉含量測定方法，並與其膠體性質進行相關性探討。<br> Abstract: High amylose rice , containing 25 to 33% of amylose, are usually used for the processed rice products and served as main dishes in stead. It has been realized that the maturation of rice occurred during long storage period is essential for the stable and good processing functionalities of rice. The most common storage time are 6 months at least and even up to 2-3 years long. It has been found that the processing functionalities of rice resulting from the changes of chemical composition and physical properties were dependent on the rice varieties and storage conditions. Recently, the rice products processors indicated that some fresh rice imported from Vietnam had similar amylose contents to some domestic high amylose rice varieties but they had relatively high pasting viscosity and gel strength compared to omestic high amylose rice with long time of storage. In additions, the amylose content of rice, a very important index of rice quality and its processing functionality, is regually determined by the colorimetric method because of the high affinity of iodine ions and the formation of blue complex of amylose and iodine. However, this method is going to be re-evaluated and re-verified by IRRI (International rice research institute). Therefore, the purposes of this three-year project are (1) to investigate the quality changes of domestic high amylose rice varieties during two and half-year storage and to study the staly mechanism of high amylose rice influenced by the rice variety and storage conditions, and (2) to establish a suitable method for the determination of rice amylose content which can be correctly related the amylose content to the rice gel strength.高直鏈性澱粉稻米直鏈澱粉含量理化性質加工適性貯存品質High amylose riceAmylose contentPhysicochemical propertyProcessing propertyStorage quality