Adsorption of a-amylase onto pulverized white-rice.

Abstract

White-rice (80% yield) was pulverized by a cereal blender resulting in various particle fractions. Adsorption of α-amylase onto rice powder was examined on particle fractions of 30-60 mesh and more than 200 mesh.
The adsorption was differed depending on the rice variety and the adsorbability was similar in particles of 30-60 and in more than 200 mesh fractions; low in Matsumae, Toyonishiki, and Takanenishiki and high in Nihonbare, Yukara, Yamadanishiki, and Todorokiwase.
High negative correlations were found between the adsorption rate of α-amylase onto rice powder and the digestability of the steamed rice by α-amylase; correlation coefficients were-0.8786 (n=10) in fraction of more than 200 mesh and-0.7424 (n=10) in fraction of 30-60 mesh.
No correlation was found between crude protein of rice and the adsorption rate of α-amylsase onto rice powder. Neither, correlation between crude protein of rice and the digestability of the seamed rice by α-amylase was not significant.