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

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 disa...

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Veröffentlicht in:	Journal of bioscience and bioengineering 2006-10, Vol.102 (4), p.340-345
Hauptverfasser:	Hashizume, Katsumi, Okuda, Masaki, Sakurao, Syohei, Numata, Mineyo, Koseki, Takuya, Aramaki, Isao, Kumamaru, Toshihiro, Sato, Hikaru
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages ASPERGILLUS ORYZAE Biological and medical sciences Biotechnology BRASSAGE BREWING Edible Grain - chemistry ENDOSPERM ENDOSPERMA ENDOSPERME Enzyme Activation Enzymes - chemistry Fundamental and applied biological sciences. Psychology GLUTELINAS GLUTELINE GLUTELINS koji MALTEADO Oryza - metabolism ORYZA SATIVA Plant Proteins - chemistry PROLAMINAS PROLAMINE PROLAMINES protein body (PB) rice sake Seeds - metabolism Steam
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