2002-01-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/684684摘要：子計畫8: 不同膠體性質之誘變米澱粉組成與分子結構差異 台農67號誘變所得的同源突變稻米系列目前已有數十種，其糊化後膠體具有不同的軟硬性質，是開發適合冷食的新米種與研究米澱粉物理性質與化學結構相關性的優良材料。本計畫擬以農業試驗所所培育的台農67號稻米誘變種系列為原料，選擇低、中、高膠體硬度（已由碘染色的推估直鏈澱粉含量也分屬低、中、高分佈）的樣品各兩種，並以台農67號稻米為對照組，研究低直鏈米澱粉樣品的澱粉分子結構特徵與其膠體物理性質與其澱粉組成，並與中、高膠體硬度（直鏈澱粉含量）的米澱粉做比較。除直鏈澱粉含量測定外，試驗將著重在以酵素配合高效能分子篩層析法的分析工作，對支鏈澱粉鏈長分佈與分子結構特徵與膠體性質差異的相關性作深入分析，做為篩選低溫或常溫儲藏米飯與加工產品的原料品種的參考。<br> Abstract: Project 8: The composition and structure discrepancy of mutated rice starch with differed gel properties More than thirty rice mutants have been induced from Tainun 67 rice variety. The gel properties of the rice mutants differ over wide range of hardness from soft to hard. The series of rice samples are precious materials for studying the relationship between the physical properties and the molecular structure of rice starch and also a potential source of new cultivars for developing rice food products served in cool. The study is planning to select six mutants, as working samples, from the series with different gel properties, two each from soft, medium and hard gel category and these are also content low, medium, and high amylose content. The original variety, Tainun 67, will be used as reference to characterize the composition and molecular structure of rice starch that is low in staling rate and stable for cool storage. The discrepancy of molecular structure of amylopectin will study by using enzyme assay and high-performance size-exclusion chromatography. The results of this study will be a reference for selecting potential rice mutants for producing rice products with slower staling rate as they store in ambient or refrigeration.米澱粉變異種直鏈澱粉支鏈澱粉ricestarchmutantamyloseamylopectin