Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

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概要

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• The textures of cooked rice prepared from aged rice grains and their improvement by reducing agents were investigated. For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air. The results of electrophoresis showed that oxidation of proteins in the former was advanced to the same degree as in the latter. The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water. Sodium sulfite, cysteine, and dithiothreitol cleave disulfide bonds to sulfhydryl groups. Therefore, cleaving disulfide bonds to sulfhydryl groups improved the texture. The addition of them to the cooking water also increased the extractable solids at the time of heating. Hence cleaving disulfide bonds to sulfhydryl groups must increase extractable solids. Consequently, the gelatinized paste layer thickened and the thick paste layer softened the cooked rice.

• 社団法人 日本農芸化学会の論文

著者

• OHNO Toshihisa

  Institute for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Research Cente

• TOMATSU Makoto

  Institute for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Research Cente

• TOEDA Kazuki

  Institute for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Research Cente

• OHISA Naganori

  School of Food, Agricultural and Environmental Sciences, Miyagi University

関連論文

• 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
• Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

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