JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 104, Issue 8
Displaying 1-6 of 6 articles from this issue
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  • Amino acid generation from steamed rice grains digested by a sake koji enzyme.
    Toshihiko ITO, Hisao KUMAGAI, Hitoshi TAKAHASHI, Tsutomu SATO, Nobushi ...
    2009 Volume 104 Issue 8 Pages 617-626
    Published: 2009
    Released on J-STAGE: February 09, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.617
    JOURNAL FREE ACCESS
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    A total of 275 combinations of digestion tests for steamed rice grains were conducted using five kinds of koji-rice varieties, five kinds of steamed-rice, and eleven strains of koji molds. We analyzed amino acid concentrations of digested solutions from the steamed rice with sake-koji. The obtained findings were as follows: 1). There was a significant correlation between total peptidase activity（TPase）and amino acid concentrations; 2). Concentrations of many amino acids had positive correlations with amounts of glutelin; 3). Concentrations of methionine and cystine in the digestion solution had a positive correlation with the amount of rice globulin and prolamin; 4). Amino acid concentrations related to sensory evaluations of sake were influenced by the varieties of steamed rice.
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