Team:Tokyo Metropolitan/Project/Rice

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Rice Master of E.coli Project

Introduction

　Japanese unique project
Rice is Japanese staple food, and one of the farm products that the rate of food self-sufficiency is high. It is said that rice is symbol of Japan, and it is not too much to say that this is the center of the gastronomic culture in my country. A unique project in Japan was completed by making E. coli that is evaluate the quality of such rice. Delectable Japanese rice may well appeal to the world through this project.

　Ratio of amylose
The principal ingredient of rice is starch. Starch consists of the two components which are amylose and amylopectin . Rice (nonglutinous rice) in Japan is richer ratio of amylopectins than the Indica rice in foreign country, and This Japanese rice consists in 80% amylopectin and about 20% amylose. The ideal balance of this amylopectin and amylose decide its quality of rice. One of the most delectable rice in Japan is Koshihikari, which consists of the 17~19% amylose and 81~83% amylopectin so the content balance is ideal.

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