지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 515 - 521 (7page)
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초록· 키워드
오류제보하기
For better understanding of the relationship between palatability and lipid components of rice, seven Korean rice varieties (Samkwang, Gopum, Chucheong, Ilpum, Palgong, Samnam, and Dobong), with a wide variation in palatability, were selected and analyzed for their lipid composition, including starch lipids, non-starch lipids, plant sterols, and lipase and lipoxygenase activities, as well as changes in the lipid properties of rice during storage. Samkwang and Dobong were shown to have the highest (77.2) and lowest (54.2) palatability scores, respectively, The rice varieties with high palatability scores showed significantly higher starch lipid and linoleic acid contents. Furthermore, they contained higher cycloartenol and lower concentrations of campesterol and stigmasterol. Low-palatable varieties exhibited higher activities of lipase and lipoxygenase. The palatability of all samples deteriorated after storage, which could be attributed to decreased concentrations of non-starch lipid and linoleic acid, increased oleic acid and palmitic acid contents, and increased amounts of squalene and phytosterols. These findings suggest that new lines of rice with enhanced palatability could be developed by modifying specific components in the lipid fraction of rice.
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