Abstract
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.
