2012年9月
Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies
FOOD SCIENCE AND TECHNOLOGY RESEARCH
- ,
- ,
- ,
- ,
- 巻
- 18
- 号
- 5
- 開始ページ
- 659
- 終了ページ
- 666
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.3136/fstr.18.659
- 出版者・発行元
- KARGER
Rice grains contain starch degrading enzymes, including alpha-glucosidases, alpha-amylases, beta-amylases, pullulanase and isoamylases. To investigate the elution behavior of these enzymes from rice grains into cooking water during rice cooking, we separated cooking water from rice grains after soaking (20 degrees C) and when the temperature reached 40 degrees C and 60 degrees C during cooking. Immunological detection of these enzymes in rice grains and cooking water was carried out with SDS-PAGE and immunoblot. Bands corresponding to pullulanase, alpha-glucosidase, isoamylase 1, and alpha-amylase E were detected in both rice grains and cooking water at each temperature. Bands corresponding to a-amylases A + B and H were not detected in rice grains, but were detected in the cooking water at each temperature. The beta-amylase band was detected in rice grains but was not detected in cooking water. These results suggest that the amount of enzyme eluted into cooking water depends on enzyme localization and quantity in rice grains.
- リンク情報
- ID情報
-
- DOI : 10.3136/fstr.18.659
- ISSN : 1344-6606
- CiNii Articles ID : 10031054494
- identifiers.cinii_nr_id : 9000107388022
- Web of Science ID : WOS:000310098300009