稻米為亞洲地區的重要主食之ㄧ，可以根據不同的品種，製作成各式各樣的加工產品，而米穀粉和米澱粉的理化特性是評估其應用方式的重要指標。本研究的目的為觀察不同期作水稻臺農67 號化學誘變糯稻品系米澱粉與米穀粉的理化特性，以評估期作穩定性和品系的特殊性。本研究誘變糯稻品系的視直鏈澱粉含量介於4.92~6.44 %，可分為秈糯和稉糯，秈糯的米穀粉之糊化黏度值皆高於稉糯。誘變糯稻品系的組成分會受到期作的影響，進而有不同的理化特性。另外，誘變品系米澱粉顆粒結構特殊，無法評估其膨潤力與溶解度。因此，水稻臺農67 號化學誘變糯稻品系有不同的理化特性可應用於不同的產品。

　　Rice is the staple of Asian people’s diet. Diverse rice processed foods could be manufactured based on rice variety. The physicochemical properties of rice flour and starch are important indicators for evaluation in its applications. The objective of this research was to study the physicochemical properties of rice flours and starches of Tainung 67 waxy rice mutants from different crop years in order to evaluate the crop stability and cultivar specialty. The apparent amylose content of waxy rice mutants was between 4.92~6.44 %. Those mutants were divided into japonica waxy rice and indica waxy rice. The viscosity of indica rice flour was higher than that of japonica rice flour. The chemical compositions of rice mutants were affected by crop season, leading to the different physicochemical properties. The swelling power and solubility of rice mutant starches were not be able to measure due to the particular granule structure. Therefore, the Tainung 67 chemical-induced waxy rice mutants possessed different physicochemical properties and could be used for different applications.