書誌事項
- タイトル別名
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- Changes of Lipids in the Process of Washing, Steeping and Steaming of Rice Used for Saké Brewing
- センマイ , シンシ オヨビ ジョウキョウニヨル ハクマイ シシツ ノ ヘンカ セイシュ ジョウゾウ ニ オケル シシツ ノ ドウコウ 2
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説明
The rice of 75% polishing rate containing 85mg% of crude fat (I) and 660mg% of fat by hydrolysis (II) was used.<br> (1) During the washing and steeping processes, small amounts of lipids were removed from rice grain.<br> (2) During the steaming process, 31_??_59% of I decreased though little change was observed in II. As ester of I decreased to 60% of the original amount, the increase of free fatty acid (FFA) was not so much. Since large amounts of the unsaturated fatty acids were removed, the ratio of the saturated fatty acids such as C14:0, C16:0 to the unsaturated ones increased.<br> It was ascertained that the FFA which was produced by hydrolysis of glycerides volatilized successively during the steaming process.
収録刊行物
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- 日本農芸化学会誌
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日本農芸化学会誌 48 (6), 337-341, 1974
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679539340544
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- NII論文ID
- 130001223762
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- NII書誌ID
- AN00196191
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- ISSN
- 18836844
- 00021407
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- NDL書誌ID
- 7623018
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
