Studies on Retrogradation of the α-starch in the “Sake-moromi”

Abstract

The retrogradation velocity of the α-starch contained in the steamed rice, was determined by a method using Taka-diastase.
It was shown that the retrogradation degree of the steamed-rice starch, swollen with 2 parts water, was 30% after 2-3 days, approximately 50% after 17 days, and 60% after 40 days, when rept at 15°C in the existence of a small amount of toluene without enzyme.