Characteristics of rice α-glucosidase

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Other Title
  • 米α-グルコシダーゼ活性の品種間差異と貯蔵中の変化
  • Characteristics of rice ^|^alpha;-glucosidase

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Description

In our previous study, we showed that rice a-glucosidase is the key enzyme for nuka-sake brewing. To examine the characteristics of rice a-glucosidase, we first measured the activities of α-glucosidase and α-amylase in brewer's rice, common rice (nonglutinous), glutinous rice, and upland rice. Upland rice had the highest α-glucosidase activity among the four kinds of rice. We then examined the storage characteristics of rice α-glucosidase and a-amylase in a short-term storage test. At 30°C, ca 30% humidity, the α-glucosidase activity of brown rice was about 120% of that in the control, but at 15°, 70% humidity it was 80%. These results suggest that rice α-glucosidase is more susceptible to the water content of rice than to temperature. We also measured the activities of α-glucosidase and α-amylase in rice stored for a long time. In rice stored for 16-21-years, the α-glucosidase activity was 35-69% of that in the control, while the a-amylase activity was only 6-13%.

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Details 詳細情報について

  • CRID
    1390282681078773120
  • NII Article ID
    130004304722
  • DOI
    10.6013/jbrewsocjapan1988.100.715
  • COI
    1:CAS:528:DC%2BD2MXhtFynt7fN
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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