관능적으로 식미특성이 차이나는 쌀품종으로서 식미가 양호한 동진, 중간정도의 진미 및 양호하지 못한 탐진의 지질조성을 비교하였다. 총 지질 및 정제지질의 함량은 진미에서 1.7배~2.2배 높아 식미 차이에 따라 일정한 경향을 나타내지 않았다. 분획지질은 진미, 탐진과 비교하여 식미가 양호한 동진에서 중성지질은 9.2~13.5%, 인지질은 3.1~4.7% 높은 함량을, 당지질은 12.3~18.2% 낮은 함량을 보였다. 지질조성은 중성지질과 인지질의 경우 식미의 차이에 따라 일정한 경향을 나타내지 않았으나, 당지질의 경우는 식미가 양호할수록 monogalactosyl diglycerides, steryl glycosides는 각각 0.4~19.24%, 14.4~17.1% 높은 함량을, esterified steryl glycosides, celebrosides, digalactosyl diglycerides의 경우는 각각 15.3~28.1%, 1.2~5.7%, 2.8~3.8% 낮은 함량을 나타내었다. 지방산 조성도 중성지질 및 인지질에서 식미의 차이에 따른 명확한 경향은 발견할 수 없었으며 당지질은 식미가 양호할 수록 palmitic acid의 함량은 0.4~22.6% 높고 linoleic acid 의 함량은 5.0~l2.0% 낮았다.
관능적으로 식미특성이 차이나는 쌀품종으로서 식미가 양호한 동진, 중간정도의 진미 및 양호하지 못한 탐진의 지질조성을 비교하였다. 총 지질 및 정제지질의 함량은 진미에서 1.7배~2.2배 높아 식미 차이에 따라 일정한 경향을 나타내지 않았다. 분획지질은 진미, 탐진과 비교하여 식미가 양호한 동진에서 중성지질은 9.2~13.5%, 인지질은 3.1~4.7% 높은 함량을, 당지질은 12.3~18.2% 낮은 함량을 보였다. 지질조성은 중성지질과 인지질의 경우 식미의 차이에 따라 일정한 경향을 나타내지 않았으나, 당지질의 경우는 식미가 양호할수록 monogalactosyl diglycerides, steryl glycosides는 각각 0.4~19.24%, 14.4~17.1% 높은 함량을, esterified steryl glycosides, celebrosides, digalactosyl diglycerides의 경우는 각각 15.3~28.1%, 1.2~5.7%, 2.8~3.8% 낮은 함량을 나타내었다. 지방산 조성도 중성지질 및 인지질에서 식미의 차이에 따른 명확한 경향은 발견할 수 없었으며 당지질은 식미가 양호할 수록 palmitic acid의 함량은 0.4~22.6% 높고 linoleic acid 의 함량은 5.0~l2.0% 낮았다.
Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice ...
Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.
Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.
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