加熱操作が米の脂肪酸度の変化に及ぼす影響

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  • The Effect of Heating Operation on Fat Acidity Development in Rice Grain.
  • カネツ ソウサ ガ コメ ノ シボウ サンド ノ ヘンカ ニ オヨボス エイキ

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This paper deals with fat acidity development in rice grain whose respiration and germination functions were disordered as a result of heating operation, and the effect of heating on fatty acid development was investigated. Fat acidity value increased as storage progressed, but the rate of increase was suppressed for the heated samples. The higher the heating temperature level was and the longer the heating time was, the smaller the fat acidity value became. This could be attributed to decline in generation of free fatty acids due to the inactivation of lipid decomposing enzyme as a result of heating. On the other hand, fat acidity development was more effectively suppressed for rough rice storage than for brown rice storage.

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