Relation between the ultrastructure and the savor in boiled rice.
超微结构与米饭风味的关系。
基本信息
- 批准号:02806002
- 负责人:
- 金额:$ 1.54万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for General Scientific Research (C)
- 财政年份:1990
- 资助国家:日本
- 起止时间:1990 至 1991
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
The ultrastructure of milled rices and those boiled rices which varied the estimation of savor were observed by scanning electron microscope.(1)The surface and internal ultrastructure of boiled rices and the estimation of savor had a close affinity with each other.(2)The ultrastructural distinctive features were confirmed in savory and unsavory rices. The reticular structure abounding with fine pores and filamentous starch were well developed in savory rices. In contrast, unsavory ones had the solid structure with few fine pores and poor developed networks.(3)The very closely relationship between the internal ultrastructural change and the deterioration of its savor after boiling was illuminated.(4)The deteriorated mechanisms of high amylose and protein contents were confirmed in the savor of boiled rice.(5)It was indicated that amyloplast membranes and cell walls of endosperm in milled rice were also the important factors deteriorated the savor of boiled rice.(6)The gelatinized surface layer was developed in each grain after rice milling. It was considered, however, the layer had no effect on the savor of boiled rice.
用扫描电子显微镜观察了精米和煮米的超微结构对风味评价的影响。(1)煮米的表面和内部超微结构与风味的评价密切相关。(2)证实了风味和不风味大米的超微结构特征。香米中网状结构发达,富含细孔和丝状淀粉。说明了煮沸后米饭内部超微结构的变化与其风味劣变的密切关系。(4)米饭风味中高直链淀粉和蛋白质含量的变质机理得到了证实。(5)精米中的淀粉质膜和胚乳细胞壁也是影响米饭风味品质的重要因素。(6)大米碾磨后,每粒米粒都形成了糊化表面层。然而,人们认为,这一层对煮米饭的味道没有影响。
项目成果
期刊论文数量(36)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
松田 智明: "炊飯米の微細構造 VII.水洗および湯洗処理が表面の微細構造に及ぼす影響" 日本作物学会関東支部会報. 6. 67-68 (1991)
Tomoaki Matsuda:“煮熟的米饭的微观结构VII。用水和热水洗涤对表面微观结构的影响”日本作物学会关东分会通报6. 67-68(1991)。
- DOI:
- 发表时间:
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- 影响因子:0
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松田 智明: "乾燥米および湯戻し後の米粒の微細構造" 日本食品工業学会第39回大会発表予定. (1992)
松田智明:“干燥后的米和米粒的精细结构” 预定在第 39 届日本食品工业协会年会上发表(1992 年)。
- DOI:
- 发表时间:
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- 影响因子:0
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Matsuda, Toshiaki: "Ultrastructure of boiled rice V. Surface ultrastructural changes of rice grain by rice milling machines." Jpn. J. Crop Sci.60 (Extra 2). 271-271 (1991)
松田俊明:“煮米的超微结构 V。碾米机对米粒表面超微结构的变化”。
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
松田 智明: "炊飯米の微細構造 V.精米に伴う米粒表層構造の変化" 日本作物学会紀事. 60(別2). 271-272 (1991)
Tomoaki Matsuda:“熟米的微观结构 V. 由于大米抛光而导致的米粒表面结构的变化”,日本作物科学学会通报 60(第 2 部分)(1991 年)。
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- 影响因子:0
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MATSUDA Toshiaki其他文献
MATSUDA Toshiaki的其他文献
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{{ truncateString('MATSUDA Toshiaki', 18)}}的其他基金
Analysis of the factors for the decrease of grain quality and palatability of cooked rice, and imperfect grains occurrence under high or low temperature conditions during rice ripening period
稻熟期高温、低温条件下米饭品质、适口性下降及不良粒发生的因素分析
- 批准号:
16208003 - 财政年份:2004
- 资助金额:
$ 1.54万 - 项目类别:
Grant-in-Aid for Scientific Research (A)
Histo-cytological Analysis of Transport-transfer and Storage Systems in Developing Rice Ovaries
水稻卵巢发育中转运和储存系统的组织细胞学分析
- 批准号:
12460007 - 财政年份:2000
- 资助金额:
$ 1.54万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
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Changes in Milled Rice with Embryo Accompanying Cooking -------Focusing on Histological and Physicochemical Properties------
带胚精米伴随蒸煮的变化------以组织学和理化性质为中心------
- 批准号:
62460228 - 财政年份:1987
- 资助金额:
$ 1.54万 - 项目类别:
Grant-in-Aid for General Scientific Research (B)