Dissolution of Protein from Rice Used for Sake Brewing in Sake Mash

Late-maturing cooking riceSensyurakuhas excellent properties, equivalent to sake rice, for high-quality sake brewing

“…6) It has been reported that PB-II, but not PB-I, in sake mash (moromi) is dissolved by the enzymes from the koji-mold and that PB-I, thus, remains in the late-stage sake mash. 23) Also, the PB-I content and the ratio of PB-II/PB-I of SR tend to be lower and higher, respectively, than those of CR. 24) However, the analysis of PBs has been limited (polished rice of 70% polishing ratio).…”

Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen

“…The 22-23 kDa protein bands should be glutelin (Xia et al 2012), and the 33 kDa protein band might be globulin (Kato et al 2000, Ito et al 2005. Both glutelin and globulin consisting of 60-65% rice endosperm protein are known as PB-II, which is easily digested during the fermentation stage (Furukawa et al 2000, Yamagata et al 1982.…”

“…The 13 kDa protein band was reported as PB-I (Furukawa et al 2000, Kumagai et al 2006, Xia et al 2012, while the 55 kDa band could be granule-bound starch synthase (Krishnan & Chen, 2013). Thus, the fermentation process strongly impacted the quantity of PB-II, but not PB-I.…”

Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

“…There are two types of PB, PB-I and PB-II, and prolamin is localized in PB-I and glutelin in PB-II (Tanaka et al, 1980). PB-I has a fi rm structure and hardly digested by koji yeast (Kizaki et al, 1990;Kizaki, 1999;Furukawa et al, 2000) and occupies about 23% of total protein in 70%-polished rice (Kizaki et al, 1991). On the other hand, PB-II occupies about 60% of total protein in 70%-polished rice (Kizaki et al, 1991).…”

“…On the other hand, PB-II occupies about 60% of total protein in 70%-polished rice (Kizaki et al, 1991). PB-II is polymerized to form a crystal structure, but is easily broken and digested by koji yeast in unrefi ned sake (Kizaki et al, 1990;Kizaki, 1999;Furukawa et al, 2000). Therefore, PB-II has a large effect on the amino acid content of brewed sake while PB-I has only a small effect (Wakai et al, 1997;Mizuma et al, 2002).…”