2000 Volume 95 Issue 4 Pages 295-303
The dissolution of protein from different rice varieties used for sake brewing was compared in sake mash. We found that the dissolution of protein body-I (PB-I) differed between rice varieties, but no differences were observed for protein body-II (PB-II). Moreover above 90% of PB-II content was dissolved in every sample. Based on properties such as the protein composition and variation in the protein content from raw materials to the final sake, we characterized the different rice varieties. The change in protein content during fermentation of sake mash was studied. The result suggested that most PB-II was dissolved in the first stage of fermentation, but PB-I and proteins other than PB were dissolved in the middle to last stage of fermentation.
