Amino acid generation from steamed rice grains digested by a sake koji enzyme.

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  • 麹酵素による蒸米消化反応によって生成するアミノ酸について
  • コウジ コウソ ニ ヨル ムシゴメ ショウカ ハンノウ ニ ヨッテ セイセイ スル アミノサン ニ ツイテ

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A total of 275 combinations of digestion tests for steamed rice grains were conducted using five kinds of koji-rice varieties, five kinds of steamed-rice, and eleven strains of koji molds. We analyzed amino acid concentrations of digested solutions from the steamed rice with sake-koji. The obtained findings were as follows: 1). There was a significant correlation between total peptidase activity（TPase）and amino acid concentrations; 2). Concentrations of many amino acids had positive correlations with amounts of glutelin; 3). Concentrations of methionine and cystine in the digestion solution had a positive correlation with the amount of rice globulin and prolamin; 4). Amino acid concentrations related to sensory evaluations of sake were influenced by the varieties of steamed rice.

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