Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice

DOI JASI Web Site 8 Citations 3 References
  • Tsujii Yoshimasa
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • Takano Katsumi
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 米飯の食味形成に関与する米胚乳酵素の活性量の品種および栽培地域による変動の解析
  • ベイハン ノ ショクミ ケイセイ ニ カンヨ スル ベイハイニュウコウソ ノ カッセイリョウ ノ ヒンシュ オヨビ サイバイ チイキ ニ ヨル ヘンドウ ノ カイセキ

Search this article

Abstract

The endosperm enzyme activity of rice is thought to vary depending on various parameters such as cultivar type, storage conditions, and cultivation region. Focusing on the variation in enzyme activity, we examined the relationship between these parameters and the palatability of cooked rice. To improve measurement convenience, rapidity, substrate specificity and sensitivity, enzyme activity was assessed using synthetic substrates. The following enzymes were examined and subjected to chemometric analysis : α- and β-amylases; α-glucosidase; β-glucanase; β-galactosidase; α-mannosidase; and β-xylanase. The results indicated that the endosperm enzyme activities differed among cultivars closely related to Koshihikari, namely, activities of α- and β-amylase and β-galactosidase differed significantly between cultivars. “Pirouette” multivariate analysis software was used to perform principal component analysis and thereby group cultivars according to endosperm enzyme activity. Haenuki was grouped closely to Koshihikari, whereas Kirara 397 was distantly related to Koshihikari. We were able to correlate carbohydrate-related enzyme activity with the characteristics of the cultivars.

Journal

Citations (8)*help

See more

References(3)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top