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.
引用
收藏
页码：563 / 564
页数：2
相关论文
共 50 条
  • [21] The reduction of old grain rice flavor by addition of aroma rice
    Fukai, Y
    Ishitani, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2004, 51 (06): : 294 - 297
  • [22] Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice
    Deng, Yun
    Zhong, Yu
    Yu, Wenjuan
    Yue, Jin
    Liu, Zhenmin
    Zheng, Yuanrong
    Zhao, Yanyun
    JOURNAL OF CEREAL SCIENCE, 2013, 58 (03) : 479 - 487
  • [23] Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
    Zichen Zheng
    Chao Zhang
    Kewei Liu
    Qiaoquan Liu
    Rice, 2022, 15
  • [24] Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
    Zheng, Zichen
    Zhang, Chao
    Liu, Kewei
    Liu, Qiaoquan
    RICE, 2022, 15 (01)
  • [25] VOLATILE FLAVOR COMPONENTS OF COOKED KAORIMAI (SCENTED RICE, O SATIVA JAPONICA)
    YAJIMA, I
    YANAI, T
    NAKAMURA, M
    SAKAKIBARA, H
    HAYASHI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1979, 43 (12): : 2425 - 2429
  • [26] Multiple measurements of physical properties of individual cooked rice grains with a single apparatus
    Okadome, H
    Toyoshima, H
    Ohtsubo, K
    CEREAL CHEMISTRY, 1999, 76 (06) : 855 - 860
  • [27] The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
    Syahariza, Z. A.
    Sar, Seila
    Hasjim, Jovin
    Tizzotti, Morgan J.
    Gilbert, Robert G.
    FOOD CHEMISTRY, 2013, 136 (02) : 742 - 749
  • [28] Multiple measurements of physical properties of cooked rice grains with different nitrogenous fertilizers
    Okadome, H
    Kurihara, M
    Kusuda, O
    Toyoshima, H
    Kim, JI
    Shimotsubo, K
    Matsuda, T
    Ohtsubo, K
    JAPANESE JOURNAL OF CROP SCIENCE, 1999, 68 (02) : 211 - 216
  • [29] The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
    Li, Hongyan
    Prakash, Sangeeta
    Nicholson, Timothy M.
    Fitzgerald, Melissa A.
    Gilbert, Robert G.
    FOOD CHEMISTRY, 2016, 196 : 702 - 711
  • [30] Effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains
    Arai, E
    Itani, T
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2004, 10 (03) : 282 - 289
12345