Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

Furukawa, Sachiko; Tanaka, Kunisuke; Masumura, Takehiro; Ogihara, Yasunari; Kiyokawa, Yoshifumi; Wakai, Yoshinori

doi:10.1094/cc-83-0439

Cited by 28 publications

(8 citation statements)

References 7 publications

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“…2G-2I); therefore, LGC-Jun would also be useful in a low protein diet. The PB amount and the related polypeptide content have been reported to be closely related not only to protein digestibility, but also to cooking and sake brewing properties (Baxter et al 2004, Furukawa et al 2006. Thus, it is important to clarify the PB structure in order to evaluate the processing aptitude of mutant rice with altered storage protein composition.…”

Section: Ultrastructure Of Protein Bodies During Seed Developmentmentioning

confidence: 99%

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

et al. 2011

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Many rice mutants with altered storage protein composition, which relate to protein body II (PB-II), have been produced in order to obtain rice with new cooking properties or lowered protein digestibility, but the PB structures in the endosperm of such mutants remain obscure. We examined the polypeptide composition and ultrastructure of the endosperm during seed development using rice mutants with the low-glutelin-content gene (Lgc1) and/or 26 kDa globulin deficient gene (glb1). Lgc1 and glb1 have deletions of a region including glutelin structural genes and 26 kDa globulin gene, respectively. Mutants with Lgc1 accumulated prolamin polypeptides from an early stage of seed development, and numerous intact PB-I and a few, small, chipped PB-II were observed in the endosperm. The glb1 mutant showed deformed PB-II structures, which had similar electron density to wild-type PB-II. Both glutelins and globulins accumulate in PB-II, but the influence of the change in their composition on PB-II structure would be different. The unique PB-II structure in the glb1 mutant may bring about new processing properties for rice.

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Section: Ultrastructure Of Protein Bodies During Seed Developmentmentioning

confidence: 99%

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

et al. 2011

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“…Protein content and protein composition are important factors infl uencing the quality of cooked rice (Masushige et al 1994;Furukawa et al 2006) as well as the aroma and fl avor of sake (Furukawa et al 2004(Furukawa et al , 2006. In addition, rice fl our has recently attracted keen interest as food material, and various new foods using rice fl our have been developed, including rice flour bread, rice flour noodles and various rice confectioneries.…”

Section: Introductionmentioning

confidence: 99%

Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

Chen

Miao

Sato

et al. 2008

FSTR

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Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near infrared refl ectance spectroscopy (NIRS) to measure the protein composition (prolamin, globulin and glutelin) of rice fl our was examined. The NIR spectra (1100-2500 nm) of a total of 119 rice fl our samples with different protein compositions and particle sizes were acquired with a NIR spectrometer. Prediction accuracy of protein content was subsequently examined, revealing a similar accuracy (standard error of prediction (SEP) of 0.22%) to previous studies. NIR calibration models for determining protein composition were also examined using the partial least square (PLS) regression method. The best models were generated using multiplicative scatter correction-pretreated spectra, giving SEP of 0.18%, 0.06% and 0.25% for prolamin, globulin and glutelin, respectively. The fi ndings show that NIR spectroscopy has the potential to serve as a rapid method for predicting the protein composition of rice fl our.

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“…The findings showed that DOWC might have affected the metabolic properties of microbial winemaking [13,15,30], and different rice ingredients had their own unique flavors [12]. If DOWC affects the decomposition of rice protein by microorganisms, it means that different amino acids and peptide metabolites will be further produced during the wine brewing process [9,14], which will affect the final flavor characteristics of the sample. As a result, DOWC has created a combination of different volatile/aromatic compounds in both Taichung No.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The released amino acids and peptides create the aroma and taste of brewed sake and are used as major nutrient sources for yeast growth in the sake brewing process. Therefore, it is important to control the digestion and levels of rice protein during the sake brewing process [9]. Analyzing the content and threshold of candidate compounds helps to identify the characteristics of the brewing conditions, such as the type of rice koji used, the type of rice, and the type of shochu.…”

Section: Introductionmentioning

confidence: 99%

Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu

Shih

Hsu

Liou

et al. 2020

Foods

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To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (Oryza sativa subsp. indica) and Tainan No. 11 japonica rice (O. sativa subsp. japonica) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addition did not significantly affect the basic physicochemical properties during sake brewing, but it significantly reduced citric acid and malic acid contents in Taichung No. 10 indica rice sake sample by 52–66% and 73–93%, respectively. DOWC addition significantly increased citric acid content in Tainan No. 11 japonica rice sake sample by 32–202%. Rice shochu analysis results revealed that DOWC addition significantly increased isoamyl acetate, ethyl hexanoate, and ethyl octanoate contents in shochu made from japonica rice and indica rice, respectively. The results indicate that rice variety directly affects the types of volatile compounds in rice shochu. Principal component analysis and sensory evaluation results revealed that DOWC addition affected the composition of volatile compounds in the two types of rice shochu and resulted in differences in flavor evaluation. DOWC addition affects yeast metabolites and directly changes the volatile compound composition and flavor of rice shochu.

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Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

Cited by 28 publications

References 7 publications

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu

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