炊飯に関する基礎的研究　（第４報）　　炊飯過程におけるオリゴ糖の生成酵素

• 丸山 悦子

  奈良女子大学生活環境学部

書誌事項

タイトル別名

• Enzymes Producing Oligosaccharides in the Process of Cooking Rice.
• 炊飯に関する基礎的研究 (第4報)

抄録

The generation of oligosaccharides in the process of cooking rice is examined, since oligosaccharides contribute to the taste of cooked rice. The changes in activity of α-amylase and α-glucosidase suggested the generation of G1, G2, G3, G4, G5, G6 and G7 oligosaccharides by the time the temperature had reached 70°C, which is the first stage of cooking. Branched-chain cutting enzymes such as pullulanase and isoamylase play important roles in generating G4 and G7 oligosaccharides which were the major ones in cooked rice. The generation of low-molecular-weight oligosaccharide G4 or lower was notable above 80°C and would have been caused by the enzyme action at the branching site.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 53 (5), 431-436, 2002

  一般社団法人 日本家政学会

キーワード

• 米
• 炊飯過程
• オリゴ糖
• α-グルコシダーゼ
• 酵素
• 加水分解

詳細情報

• CRID: 1390001206333775616
• NII論文ID: 130003851947
• DOI: 10.11428/jhej1987.53.431
• COI: 1:CAS:528:DC%2BD38XlvVGqt70%3D
• ISSN: 18820352
• ISSN: 09135227
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可