Effects of Water-soluble and Fat-soluble Extracts of Rice Bran on the Yield and Gel-strength of Agar from the Sea Vegetable, Ceramium boydenii

Abstract

In the cooking process of Igesu-ryori, the addition of rice bran extract is essential. The effect of this addition on the solubilization of agar was analysed by measuring the yield of the agar and the gel strength. We attempted to detect the substances gresent in the rice bran by measuring the molecular weight distribution of polysaccharide using high-performance liquid chromatography (HPLC).
The addition of water-soluble extract of rice bran resulted in an acceleratian of agar solubilization and increased hardness of the agar gel, but the addition of fat-soluble extract of rice bran did not produce the same degree of coagulation. A difference in the molecular weight distribution of the two kinds of polysaccharides obtained by the above procedure was proved.