Abstract
The generation of oligosaccharides in the process of cooking rice is examined, since oligosaccharides contribute to the taste of cooked rice. The changes in activity of α-amylase and α-glucosidase suggested the generation of G1, G2, G3, G4, G5, G6 and G7 oligosaccharides by the time the temperature had reached 70°C, which is the first stage of cooking. Branched-chain cutting enzymes such as pullulanase and isoamylase play important roles in generating G4 and G7 oligosaccharides which were the major ones in cooked rice. The generation of low-molecular-weight oligosaccharide G4 or lower was notable above 80°C and would have been caused by the enzyme action at the branching site.
