Studies on Textural and Chemical Changes in Aged Rice Grains
スポンサーリンク
概要
- 論文の詳細を見る
Chemical properties and textures of cooked rice prepared with aged rice grains were investigated and compared with those of cooked rice prepared with new rice grains. Differences in stickiness/hardness (S/H) ratios between new rice and aged rice were eliminated by the removal of the external layer of rice grains. Analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the proteins of the external layer in aged rice grains were oxidized to a greater extent than those of new rice grains. Addition of a reducing agent to cooking water increased the S/H ratio of aged rice to approximately that of new rice. The reducing agent cleaves the disulfide linkages of the proteins. Therefore, textural changes in aged rice were inferred to be due to oxidation of proteins in the external layers of grains.
- 社団法人 日本食品科学工学会の論文
- 2005-12-01
著者
-
OHISA Naganori
Akita Research Institute of Food & Brewing (ARIF)
-
Ohisa Naganori
Institute For Food And Brewing Akita Prefectural Agriculture Forestry And Fisheries Research Center
-
Ohisa Naganori
Akita Research Institute Of Food And Brewing
-
OHNO Toshihisa
Akita Research Institute of Food and Brewing
関連論文
- Stimulative Effects of (22E,24R)-Ergosta-7,22-diene-3β,5α,6β-triol from Fruiting Bodies of Tricholoma auratum, on a Mouse Osteoblastic Cell Line, MC3T3-E1
- Canonical Discriminant Analysis of Cadmium Content Levels in Unpolished Rice Using a Portable Near-Infrared Spectrometer
- A Near Infrared Spectroscopic Discrimination of Noodle Flours Using a Principal-Component Analysis Coupled with Chemical Information
- Studies on Textural and Chemical Changes in Aged Rice Grains
- Gelatinization Properties of Aged Rice and Improvement of Rice Texture by External Layer Removal
- Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents
- Purification and Characterization of a Thermostable Raw Starch Digesting Amylase from a Streptomyces sp. Isolated in a Milling Factory
- Modification of Gelatinization Properties of Rice Flour by Heat-Treatment (食品レオロジー特集号)
- Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory
- Modification of Gelatinization Properties of Rice Flour by Heat-Treatment (食品レオロジー特集号)