An investigation of glycation ingredients during production of malt syrup used as a traditional sweetener

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  • 伝統的甘味料「麦芽水あめ」製造時の糖化材料の検討
  • 伝統的甘味料「麦芽水あめ」製造時の糖化材料の検討 : もち米とうるち米の糖化状態の比較
  • デントウテキ カンミリョウ 「 バクガスイアメ 」 セイゾウジ ノ トウカ ザイリョウ ノ ケントウ : モチゴメ ト ウルチマイ ノ トウカ ジョウタイ ノ ヒカク
  • ―もち米とうるち米の糖化状態の比較―
  • Comparisons of glycation patterns in glutinous and non-glutinous rice

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<p>　A glycation reaction was induced by adding malt eluate to cooked glutinous rice and non-glutinous rice. In both types of rice, starch breakdown began early in the reaction and a large volume of maltose accumulated. However, the volume of the final glycation end-product was larger for glutinous rice than for non-glutinous rice. The likely reason for the smaller volume of glycation end-product from cooked non-glutinous rice compared to cooked glutinous rice is that the cooked (pregelatinized) rice starch ages more readily in glutinous rice starch composed of only amylopectin, compared to non-glutinous rice starch, which contains amylose and which makes glycation more difficult. The capacity of cooked glutinous rice for efficient glycation may be why it has traditionally been selected over non-glutinous rice for the glycation of malt syrup.</p>

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