학술논문
Effect of the differences in the raw materials rice on the fermentation production efficiency of ethyl -α-d- glucoside / 原料米の違いが発酵法によるエチル-α-D-グルコシドの生成効率に与える影響
Document Type
Journal Article
Author
Source
食品・臨床栄養 / Food and Clinical Nutrition. 2016, e2016:13
Subject
Language
Japanese
ISSN
2187-3259
Abstract
We examined difference in productivity of α-EG by the fermentation method using non-glutinous rice and glutinous rice as starch materials. When non-glutinous rice was used as starch material, productivity of α-EG became 1.3 times higher in sake brewing method and 1.8 times higher in mirin (type of sweet sake used for cooking) brewing method compared with glutinous rice was used as starch materials. When α-EG was produced with maltose or isomaltose as sugar substrate, compared with isomaltose, productivity of α-EG of maltose became 1.2 times higher. It was thought that gelatinization of the starch of the materials rice and the action mechanism of the starch degrading enzymes influenced productivity of α-EG by the fermentation method.