Relation between Eating Quality and Chemical Components in Milled Rice and Amino Acid Contents in Cooked Rice.

Matsuzaki, Akio; Takano, Tetsuo; Sakamoto, Seiichi; Kuboyama, Tetsuji

doi:10.1626/jcs.61.561

Cited by 32 publications

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“…Extensive studies have been carried out to determine how preferable taste can be achieved in rice cooking. It was found that physical properties, such as stickiness and hardness (Okabe, 1979;Maruyama, 1991;Kainuma, 1992;Okadome et al, 1996;Okadome et al, 1999), and chemical components, such as sugars and amino acids, contribute to the taste of cooked rice (Matsuzaki et al, 1992;Tajima et al, 1992;Ikeda, 2001). The amounts of sugars (reducing sugars and oligosaccharides) and amino acids are correlated with the activities of starch-degrading enzymes and proteases, which are activated during cooking (Maruyama et al, 1981;Kasai et al, 2000;Maruyama, 2002).…”

Section: Introductionmentioning

confidence: 99%

Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

Tsuyukubo

Ookura

Kasai

2013

FSTR

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Rice grains contain starch-degrading enzymes, including α-glucosidases, α-amylases, β-amylase, pullulanase and isoamylases. We investigated the distribution of these enzymes in raw rice grains, and their elution behavior during cooking in Nipponbare and Habutaemochi cultivars. Different distributions and elution behaviors were observed among the different cultivars. These results suggest that differences among cultivars with regard to activation and starch degradation by these enzymes during rice cooking should be taken into consideration.Keywords: starch-degrading enzymes, immunoblot, rice cooking, elution Abbreviations: PBSD medium, sodium phosphate buffer (pH 7.0) containing DTT and NaCl; SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis *To whom correspondence should be addressed. E-mail: ookura@affrc.go.jp IntroductionRice (Oryza sativa) is a major food in Asian countries, including Japan. Extensive studies have been carried out to determine how preferable taste can be achieved in rice cooking. It was found that physical properties, such as stickiness and hardness (Okabe, 1979;Maruyama, 1991;Kainuma, 1992;Okadome et al., 1996;Okadome et al., 1999), and chemical components, such as sugars and amino acids, contribute to the taste of cooked rice (Matsuzaki et al., 1992;Tajima et al., 1992;Ikeda, 2001). The amounts of sugars (reducing sugars and oligosaccharides) and amino acids are correlated with the activities of starch-degrading enzymes and proteases, which are activated during cooking (Maruyama et al., 1981;Kasai et al., 2000;Maruyama, 2002). Kasai et al. measured the amounts of reducing sugars and free sugars, which remained in the rice grains or eluted into the cooking water at the point of soaking, heating and murashi duration. They revealed that reducing sugars and glucose showed the largest increase in a temperature range of 40 − 60℃ during cooking in both rice grains and cooking water. They reported this was due to the activation of enzymes to convert starch to reducing sugars in this temperature range. Mabashi et al. (2010) analyzed the hydrolytic activities of the endogenous starch-degrading enzymes for the soluble starch in the various cultivars, and revealed that 60℃ was the common key temperature in various cultivars for the production of glucose by endogenous enzymes.The enzyme isoforms that exist in dormant rice and degrade starch granules during germination are α-amylases (EC 3.2.1.1) (Mitsui et al., 1996;Yu et al., 1996), β-amylases (EC 3.2.1.2) (Matsui et al., 1975;Yamaguchi et al., 1999), isoamylase (EC 3.2.1.68) , pullulanase (EC 3.2.1.41) (Takeuchi et al., 1999) and α-glucosidases (EC 3.2.1.20) (Takahashi et al., 1971;Matsui et al., 1988). Two studies have demonstrated that rice grains contain more than 10 α-amylase isoforms (Daussant et al., 1983;Mitsui et al., 1996). These isoforms are classified into two groups based on their optimal temperatures: α-amylase I (70℃) and α-amylase II (37℃) (Mitsui et al., 1996). These α-amylase isoforms are strongly induced during germ...

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Section: Introductionmentioning

confidence: 99%

Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

Tsuyukubo

Ookura

Kasai

2013

FSTR

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“…Extensive studies have been carried out to determine how a preferable taste can be achieved in rice cooking. It was reported that physical properties such as stickiness and hardness (Okabe, 1979;Maruyama, 1991;Kainuma, 1992;Okadome et al, 1996;Okadome et al, 1999), and chemical components such as sugars and amino acids contribute to the taste of cooked rice (Matsuzaki et al, 1992;Tajima et al, 1992;Ikeda, 2001). The amounts of sugars (reducing sugars and oligosaccharides) and amino acids correlate with the activities of starch-degrading enzymes and proteases, which are activated during cooking (Maruyama et al, 1981;Kasai et al, 2000;Maruyama, 2002).…”

Section: Introductionmentioning

confidence: 99%

Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains

Tsuyukubo

Ookura

Mabashi

et al. 2010

FSTR

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The distribution of starch-degrading enzymes in dormant rice grains was investigated with specific antibodies against α-glucosidases, α-amylases, and β-amylases. The α-glucosidases were predominantly localized in the inner endosperm. The α-amylases were mainly localized in the outer layers, and the β-amylases were distributed in whole grains. We propose a model to demonstrate how these enzymes degrade starch during rice cooking.

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“…Okazaki and Oki (1961) investigated the influence of cultivars and production region on amino acid content and revealed that there were some differences of amino acid content and ratio among rice cultivars. Matsuzaki et al (1992) reported that the cultivars with high amino acid content had high eating quality. Those reports suggest that amino acid content could affect the eating quality in addition to the taste of cooked rice.…”

Section: Introductionmentioning

confidence: 99%

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'

et al. 2008

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To reveal the genetic regions controlling eating quality of japonica rice and to establish a system for markerassisted selection (MAS), we conducted a QTL analysis for eating quality of Koshihikari, a leading cultivar in Japan. We used a recombinant inbred population consisting of 92 lines derived from a cross between two closely related japonica cultivars, Moritawase (low eating quality) and Koshihikari. We evaluated overall eating quality (OE), glossiness (GL), taste (TA), stickiness (ST), and hardness (HD) of the lines over 3 years by sensory tests. QTL analysis revealed 43 QTLs on 16 regions across all chromosomes except chromosome 5. QTLs on chromosomes 1, 3, 6, 7, and 10 were detected in multiple years. The Koshihikari alleles at 37 QTLs increased the eating quality. Further QTL analysis revealed 8 QTLs for textural characteristics of cooked rice and 3 for the amino acid ratio of polished rice. Those on chromosomes 1, 3, 6, and 7 were located near the QTLs for eating quality.

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Relation between Eating Quality and Chemical Components in Milled Rice and Amino Acid Contents in Cooked Rice.

Cited by 32 publications

References 0 publications

Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'

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