2003-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657971摘要：台農六十七號稻米是台灣量產稻米的代表品種之一，以化學誘變方法由其衍生出的數十種變種品系，其視直鏈澱粉含量涵蓋糯性、低、中、高 (1.5~30%)範圍，其榖粉膠體也涵蓋軟、中等與硬的質地，提供一個新的稻米品種選育素材。本計劃配合農業試驗所對此誘變稻米品系的農藝特徵與基因差異性進行評估，選用二十餘種產量較豐富的變種品系，對其糊化與凝膠等加工特性進行評估，同時測定其蛋白質與脂質含量，並對其直鏈澱粉含量與分子分支鏈長進行分析。試驗結果將建立此變種稻米系列的榖粉與澱粉的膠體黏彈性質與澱粉分子特性的系列資料，除可提供選育新品種與利用生物技術修飾稻米食用及加工品質的參考外，也可探討澱粉分子構造與其膠體特性的相關性。<br> Abstract: Tai-Nung 67 has been one of common rice cultivar abundantly produced in Taiwan. Dozens of mutants have been derived from this cultivar by chemical induction. The amylose content range of theirs covered waxy, low, medium and high. The gel texture of theirs covered range of weak, medium and hard. More than twenty of mutants with abundant harvest yield were selected for evaluation of chemical and processing properties, along with the examinations of agronomic characters and genetic background doing by Taiwan Agricultural Research Institute. The chemical properties analyzed were as follows: protein, fat, amylose content and branch-chain length distribution and mass ratio of branches of starch. The processing properties examined were as follows: gelatinization, pasting and gel forming properties. The results of this study were general information of this mutant series for new cultivar selection, for reference of biotechnological modification, and for relationship of gel properties and starch structure.米澱粉變異種直鏈澱粉支鏈澱粉ricestarchmutantamyloseamylopectin