Changes in Amylose Content and Alkali Digestibility Value of Rice Grain During Ripening Period

성숙기간중 미입내 Amylose함량과 Alkali 붕괴성의 변이

  • 음문회 (서울대학교 농과대학 농학과) ;
  • 박순직 (서울대학교 농과대학 농학과) ;
  • 서학수 (영남대학교 농축산대학 농학과)
  • Published : 1979.10.01

Abstract

Amylose content and alkali digestibility value of rice grain were tested from 10days after flowering up to maturity. Both amylooe content and alkali digestibility value showed slightly lower at earliest stage, but they reached maximum value by 20 days after flowering, and then they maintained the value until maturity. Both amylose content and alkali digestibility value showed negative correlations to air temperature, though they were not significant statistically except in case of amylose content and maximum temperature, which showed significant correlation in some year.

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