Journal of Taiwan Agricultural Research

Author:Young-Pei Wu, Ai-Na Hsu, Yi-Sin Chen, Lung-Che Chen and Yih-Ching Huang

Abstract:

    In attempt to evaluate the differences of storage protein content among rice varieties and its relationship to palatability of milled rice, 47 rice varieties were available in this study. According to the results of analysis, the range of contcnt of albumin, globulin, prolamin and glutelin was 3.06～5.66, 2.22～4.98, 0.98～3.76, and 25.36～71.76 mg/g powder of milled rice respectively. The average content was 4.34, 3.15, 2.11 and 53.34 mg/g for each storage protein mentioned above respectively. Thus, it showed that approximate 82.3% of the total protein was glutelin, 8 and 5.8% of the total protein was albumines and globulin, prolamin had the lowest percentage (3.9%) of total protein. It indicated that the content of albumin, glutelin and total protein of japonica rice varieties were significantly higher than that of indica rice varieties. No significant difference was found in prolamin, aroma and hardness of palatability of milled rice among the five different types of rice (Japanese rice, Taiwan japonica rice, Taiwan indica rice, American rice and IRRI rice) by multiple comparisons tests. However, there existed significant differences among those five different types of rice for albumin, globulin, glutelin, total protein, appearance, flavor, cohesion and overall sensory evaluation. There existed negative correlation between prolamin and appearance, aroma, flavor, cohesion, overall sensory evaluation of palatability of milled rice in japonica rice. Contrary, the significant positive correlation between albumin and appearance, flavor, cohesion, overall sensory evaluation of palatability of milled rice were found in indica rice. The reverse relationship between the storage protein and eating quality was found in japonica and indica rice in this study. In addition, the effects of different storage proteins on the palatability of milled rice were also different in japonica and indica rice. Therefore, it suggested that the breeding program for improving the quality of japonica and indica rice should be established respectively.

Key words:Storage protein, Eating quality, Rice

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