文章基本信息

标题：Amino acid generation from steamed rice grains digested by a sake koji enzyme.
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作者：Toshihiko ITO ; Hisao KUMAGAI ; Hitoshi TAKAHASHI 等
期刊名称：日本醸造協会誌
印刷版ISSN：0914-7314
电子版ISSN：2186-4012
出版年度：2009
卷号：104
期号：8
页码：617-626
DOI：10.6013/jbrewsocjapan.104.617
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：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.