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Rice protein digestion by sake Koji enzymes: Comparison between steamed rice grains and isolated protein bodies from rice endosperm

Paper ID Volume ID Publish Year Pages File Format Full-Text
22028 43249 2006 6 PDF Available
Title
Rice protein digestion by sake Koji enzymes: Comparison between steamed rice grains and isolated protein bodies from rice endosperm
Abstract

The digestion of proteins in steamed rice grains by sake koji enzymes under simulated sake mash conditions was analyzed by comparing the hydrolysis of steamed rice grains and heat-treated protein bodies (PBs) isolated from seven rice samples including four endosperm-storage protein mutants. The disappearance of peptides in the digest of isolated PBs was faster than that of steamed rice grains; however, more insoluble proteins formed in the case of isolated PBs. Not all of the hydrolyzed PB proteins were immediately solubilized in the digestion tests. High-molecular-weight peptides were more abundant in the solubilized digest of steamed rice grains than in that of isolated PBs. Variance in Ile, Ser, Glu, and Gly levels in the digest of steamed rice grains was relatively high among the seven samples, but was not found to be high in digests of isolated PBs. These results indicate that factors that may be derived from the steamed rice grains profoundly affect the digestion of proteins in steamed rice grains by sake koji enzymes.

Keywords
rice; protein body (PB); sake; koji
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Rice protein digestion by sake Koji enzymes: Comparison between steamed rice grains and isolated protein bodies from rice endosperm
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 102, Issue 4, October 2006, Pages 340–345
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us