Function of Carbohydrate-Related Endogenous Enzymes in Milled Japonica-type Non-glutinous Rice and Their Behavior During Cooking

Abstract

This review provides a detailed overview of rice carbohydrate-related endogenous enzymes and their roles in milled japonica-type non-glutinous rice. Rice contains various endogenous enzymes that act during cooking and have important effects on the properties of cooked rice. Although endogenous enzyme activities differ among raw rice varieties, the enzymic reaction can be optimized by controlling the cooking conditions, including the heating temperature, heating time, and the amount of water during rice cooking to obtain cooked rice with desirable properties. Added enzymes allow for reactions that are not possible with the endogenous enzymes in the rice during cooking and change its physical properties. Understanding the localization of carbohydrate-related endogenous enzymes and their function in the ‘Takiboshi’ method used to cook japonica-type non-glutinous rice provides insight into the control of starch structure and its function.