IMPROVED COOKED FLAVOR OF OLD RICE GRAINS BY TREATING WITH PROTEASE

被引：0
|
作者：
ARAI, E
WATANABE, M
机构：
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 03期
关键词：
D O I：
10.1271/bbb.58.563
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
When old rice grains were treated with actinase, the resulting hydrolysate contained a peptide fraction with high surface hydrophobicity. This fraction adsorbed the old rice flavor, and the flavor was decreased by washing the actinase-treated grains with water.
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页码：563 / 564
页数：2
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