米飯食味形成に関わる炊飯中の胚乳細胞壁の変化

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献5件 参考文献37件

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タイトル別名
  • Change in The Endospermous Cell Wall of Cooked Rice and Its Effects on The Palatability of Cooked Rice
  • ベイハン ショクミ ケイセイ ニ カカワル スイハン チュウ ノ ハイニュウサイボウヘキ ノ ヘンカ
  • Change the endospermous cell-wall during the cooking rice with the palatability of cooked rice

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<p>　Cooked rice has a histological structure that correlates to its eating quality. One of the features of what affects the chain polysaccharide matrix structure of the cell wall. In this study, we clarified the relationships between cooked rice palatability and the decomposition of pectin, hemicellulose and cellulose as cell wall components during cooking.Upon electron microscopy, the degradation of fibrous tissue was confirmed in the pectin fraction, as well as the degradation of the dense disk-shaped structures of the hemicellullse A and B fractions. However, the cellulose structure showed no change under the same conditions. No changes in the cell wall occurred with HgCl2 treatment, which designed to inhibit enzyme activity. The molecular sizes of pectin and hemicellulose A and B decreased owing to the degradation of these components’ during cooking. The galacturonic acid content of the pectin fraction was reduced from 63.7% to 19.7%. In addition, the galactose and glucose contents of the hemicellulose A and B fractions were also reduced. The activities of enzymes for cell wall decomposition (polygalacturonase, β-galactosidase, β-xylanase, β-glucanase and α-mannosidase) were observed in the endosperm of rice. Results of the current study indicate that the chain polysaccharide matrix structure of the rice endosperm may be degraded by the action of endospormous enzymes during rice cooking, thereby influencing cooked rice texture regaredless of rice grain freshness or cultivar.</p>

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