科研之友
微信
新浪微博
Facebook
分享链接
摘要
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.
