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  • Characterization of endogenous enzymes of milled rice and its application to rice cooking.

    Author(s) : Mabashi, Y.Ookura, T.Tominaga, N.Kasai, M.

    Author Affiliation : Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan.

    Author Email : kasai.midori@ocha.ac.jp

    Journal article : Food Research International 2009 Vol.42 No.1 pp.157-164 ref.34

    Abstract : The relationship between the activities of endogenous enzymesenzymesSubject Category: Chemicals and Chemical Groups
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    in milled rice and accumulation of chemical components in the rice grains during cookingcookingSubject Category: Techniques, Methodologies and Equipment
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    cookingSubject Category: Activities
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    was investigated. MaltosemaltoseSubject Category: Chemicals and Chemical Groups
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    and soluble starchstarchSubject Category: Chemicals and Chemical Groups
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    were optimally hydrolyzed around 60°C by both crude extractsextractsSubject Category: Miscellaneous
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    and purified α-glucosidases of milled rice. Gelatinization onset temperature of rice flourrice flourSubject Category: Commodities and Products
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    was determined to be 63°C with DSC analysis under usual cooking condition. Hydrolytic activities on carbohydratescarbohydratesSubject Category: Chemicals and Chemical Groups
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    and proteolytic activities of milled rice were enhanced at pH 5 compared to pH 7 at the range of 4-80°C. When rice was cooked at pH 5, glucose and amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    highly accumulated with soaking for 16 h before heating. We propose a new method of cooking with prolonged soaking at acidic pH, which is effective for increasing the amounts of chemical components in cooked rice.

    ISSN : 0963-9969

    DOI : 10.1016/j.foodres.2008.09.012

    Record Number : 20093101906

    Publisher : Elsevier

    Location of publication : Amsterdam

    Country of publication : Netherlands

    Language of text : English

    Indexing terms for this abstract:

    Organism descriptor(s) : OryzaoryzaSubject Category: Organism Names
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    , Oryza sativaoryza sativaSubject Category: Organism Names
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    Descriptor(s) : amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    , carbohydratescarbohydratesSubject Category: Chemicals and Chemical Groups
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    , characterizationcharacterizationSubject Category: Miscellaneous
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    , cookingcookingSubject Category: Activities
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    , enzymesenzymesSubject Category: Chemicals and Chemical Groups
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    , extractsextractsSubject Category: Miscellaneous
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    , floursfloursSubject Category: Commodities and Products
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    , gelationgelationSubject Category: Miscellaneous
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    , maltosemaltoseSubject Category: Chemicals and Chemical Groups
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    , methodologymethodologySubject Category: Techniques, Methodologies and Equipment
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    , proteolysisproteolysisSubject Category: Miscellaneous
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    , ricericeSubject Category: Commodities and Products
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    , rice flourrice flourSubject Category: Commodities and Products
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    , starchstarchSubject Category: Chemicals and Chemical Groups
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    , sugarssugarsSubject Category: Chemicals and Chemical Groups
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    , techniquestechniquesSubject Category: Techniques, Methodologies and Equipment
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    Identifier(s) : methods, paddy, saccharides

    Broader term(s) : PoaceaepoaceaeSubject Category: Organism Names
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    , PoalespoalesSubject Category: Organism Names
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    , commelinidscommelinidsSubject Category: Organism Names
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    , monocotyledonsmonocotyledonsSubject Category: Organism Names
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    , angiospermsangiospermsSubject Category: Organism Names
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    , SpermatophytaspermatophytaSubject Category: Organism Names
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    , plantsplantsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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    , OryzaoryzaSubject Category: Organism Names
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