Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action
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概要
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This study aims to improve the stickiness and brightness of cooked rice from aged rice grains by removing its albumins and globulins with proteases. In newly-harvested grains, the proteins were easily removed by extraction with water which contained minerals from rice. In aged grains, however, the proteins were already denatured and extracted with difficulty. Proteases hydrolyzed even the denatured proteins to make them extractable. As a result, starch granules on the surface of grains were liberated. Some proteases also hydrolyzed a starch granule-associated protein, and consequently, made the starch highly gelatinizable by heating. The protease treatment of aged grains was effective for two main reasons: liberation of starch granules and removal of the granule-associated protein. During cooking of rice the liberated starch without the associated proteins gelatinized to give rise to stickiness. The gelatinized starch is considered to form a more isotropic film on the surface of every cooked rice grain to give brightness as well.
- 社団法人日本農芸化学会の論文
- 1993-06-23
著者
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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AOYAMA Keisuke
Laboratory of Molecular Microbiology, School of Agriculture, Nagoya University
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Aoyama K
Laboratory Of Molecular Microbiology School Of Agriculture Nagoya University
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Arai Eiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Arai E
Tokyo Gakugei Univ. Tokyo Jpn
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Aoyama Kaede
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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