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研究了２３种稻谷在３７℃下储藏４个月后直链淀粉、不溶性直链淀粉、蒸煮最 适加水量及质构特性的变化。结果表明，大米储藏４个月后，不溶性直链淀粉、蒸煮时最适 加水量及米饭硬度均增加，而粘度降低，粘度／硬度比值下降。发现以不溶性直链淀粉含 量确定大米蒸煮时的最适加水量优于以直链淀粉含量确定的最适加水量，储藏后不溶 性直链淀粉含量的增加与蒸煮后大米粘度降低值之间相关系数为ｒ＝－０．７６９~（＊＊），与硬 度增加值之间的相关系数ｒ＝０．８７６~（＊＊）。
The changes of amylose, insoluble amylose, optimum cooking water content and texture properties of 23 kinds of rice stored at 37 ℃ for 4 months were studied. The results showed that after four months of storage, insoluble amylose, the optimum amount of water and rice hardness increased while the viscosity decreased and the viscosity / hardness ratio decreased. It was found that the optimum amount of water for rice cooking was determined by the insoluble amylose content to be superior to the optimum amount of water determined by the amylose content. The correlation coefficient between the increase of the insoluble amylose content after storage and the value of the rice viscosity after cooking R = -0.769 ~ (**), and the correlation coefficient r = 0.876 ~ (**) with hardness increase value.