Degradation of rice protein by mushroom proteases and determination of amino acid profiles

Abstract

To obtain preliminary data for establishing a sake brewing method with high umami components, rice proteins were degraded by edible mushroom proteases to produce amino acids, and the amino acid profiles were examined. Amtlase addition was necessary for liquefaction of the moromi (fermentation mush) treated with the crushed mushrooms. After treatment for 48 hours at 30℃, characteristic amino acid profiles were determined for the moromi treated with mushroom enzymes. Taste-related amino acids, such as glutamic acid, accumulated in the moromi with shiitake mushroom as the enzyme source.