Shimane Agricultural College
ISSN:0559-8311
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島根農科大学研究報告 9
1961-03-31 発行
"米質"に関する研究 第2報 アミノ酸
Studies on the Characters of Rice Kernel-"Beisitu"(2) : Free Amino Acid in Rice Kernel
Takano, Keizo
Nozu, Mikio
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Description
The workers investigated changes of free amino acid in rice kernels related with storaged duration by mean of paper partition chromatography. For paperchromatography. Toyo filter paper No. 51 and phenol (80%) water solution or butanol-acetic acid-water (4 : 1 : 1) solution chosen as solvent were used and also the developed spots were identified by Rf value determined previously with Azinomoto K. K.'s pure reagent. The results obteind can be summarized as follows :
Of free amino acid in flesh brown rice (Harvest: 1960, Variety Norin No. 17), glutamic acid was declosed in the richest amount, next to alanine, aspartic acid, glycine, histidine and least to valine, especially histidine being not holded in endosperm. The amino acids as above have tendency to decrease in older rice (Harvest : 1957-1959) and both aspartic acid and glutamic acid decreased more clealy than the others and the decrease of alanine was a little shown on map so far as this experiment was concerned. In later storaged duration, we belive some amino acids were producted by the denaturation of the proteins presumably and these amino acids were comporsed of asparagine, cystine and leucine.
It seems to be absolutely necessary on research and discussion for rice taste ("Syokumi" of rice) to investigate glutamic acid, glycine and alanine as a important amino acids perhaps containing in white rice (endosperm).
Of free amino acid in flesh brown rice (Harvest: 1960, Variety Norin No. 17), glutamic acid was declosed in the richest amount, next to alanine, aspartic acid, glycine, histidine and least to valine, especially histidine being not holded in endosperm. The amino acids as above have tendency to decrease in older rice (Harvest : 1957-1959) and both aspartic acid and glutamic acid decreased more clealy than the others and the decrease of alanine was a little shown on map so far as this experiment was concerned. In later storaged duration, we belive some amino acids were producted by the denaturation of the proteins presumably and these amino acids were comporsed of asparagine, cystine and leucine.
It seems to be absolutely necessary on research and discussion for rice taste ("Syokumi" of rice) to investigate glutamic acid, glycine and alanine as a important amino acids perhaps containing in white rice (endosperm).
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