Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

作者：Tsuyukubo Mika; Ookura Tetsuya^*; Kasai Midori

来源：Food Science and Technology Research, 2013, 19(2): 303-311.

• starch-degrading enzymes
• immunoblot
• rice cooking
• elution

Rice grains contain starch-degrading enzymes, including alpha-glucosidases, alpha-amylases, beta-amylase, pullulanase and isoamylases. We investigated the distribution of these enzymes in raw rice grains, and their elution behavior during cooking in Nipponbare and Habutaemochi cultivars. Different distributions and elution behaviors were observed among the different cultivars. These results suggest that differences among cultivars with regard to activation and starch degradation by these enzymes during rice cooking should be taken into consideration.

• 出版日期2013-3