酵素糖化に伴う白米脂質の動向(清酒醸造における脂質の動向-3-)

概要

論文の詳細を見る
It was investigated that changes of lipids during digestion of steamed rice by saccharifying enzymes composed mainly of α- and glucoamylases. During the digesting process of steamed rice, the fat-by-hydrolysis of rice grains decreased and the crude fat increased. The composition of fatty acids changed remarkably in the fat-by-hydrolysis during digestion of steamed rice. The ratio of palmitic acid increased to occupy 72.1% finally while linoleic acid decreased very much. Only a small amount of lipids, mainly free fatty acids, were liberated in saccharified liquor because of their low solubilities in water. When ethanol was added in the reaction mixture, the liberated lipids increased exponentially according to the ethanol concentration. The amount of liberated lipids counterbalanced to the decrease of the fat-by-hydrolysis apparently. The amounts and the composition of lipids dissolved in Saké mash are supposed to depend on its ethanol concentration and the degree of digestion of steamed rice.
社団法人日本農芸化学会の論文