Effect of Endogenous Hydrolytic Enzymes on Glucose Liberation and Ecotypical Difference in Hot-water-treated Rice Grains (Oryza sativa L.)

Author:

Otake Rina,Sasanuma Tsuneo,Abe Toshinori

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference12 articles.

1. Awazuhara, M., Nakagawa, A., Yamaguchi, J., Fujiwara, T., Hayashi, H., Hatae, K., Chino, M., and Shimada, A. (2000). Distribution and characterization of enzymes causing starch degradation in rice (Oryza sativa cv. Koshihikari). J. Agric. Food Chem., 48, 245-252.

2. Iwata, H., Iwase, S., Takahama, K., Matuura, H., Itani, T., and Aramaki, I. (2001). Relationship between α-glucosidase activity and physical and chemical properties of rice. Nippon Shokuhin Kagaku Kogaku Kaishi, 48, 482-490.

3. Kasai, M., Ishiguro, K., Kyouda, H., Hamazono, T., Hatae, K., and Shimada, A. (2000). Change in the amounts of reducing sugars and free amino acids in rice during the cooking processes. Jpn. Soc. Home Econ., 51, 579-585.

4. Mabashi, Y., Miwa, Y., Ookura, T., and Kasai, M. (2010a). Role of endogenous enzymes in milled rice of various cultivars in the accumulation of chemical components in rice grains during cooking. Jpn. Soc. Cookery Sci., 43, 228-236.

5. Mabashi, Y., Ookura, T., and Kasai, M. (2007). Effects of rate of temperature increase and holding temperature during cooking on the amounts of chemical components in rice grains. Jpn. Soc. Cookery Sci., 40, 323-328.

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