IMPROVING THE COOKING PROPERTIES OF AGED RICE GRAINS BY PRESSURIZATION AND ENZYMATIC TREATMENT

被引：25

作者：

WATANABE, M ^{[1
]}

ARAI, E ^{[1
]}

HONMA, K ^{[1
]}

FUKE, S ^{[1
]}

机构：

[1] OP CORP,RES INST,FUCHU,TOKYO 183,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 11期

关键词：

D O I：

10.1080/00021369.1991.10857149

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The application of both pressurization and enzymatic treatment to aged rice grains was investigated to improve their cooking properties. Pressurization at 100 MPa was favorable in improving the properties. For treatment of the grains with enzymes, actinase was more effective than cellulase and pectolyase. Neither lipase nor transglutaminase showed any improving effect. Actinase-treated grains, when cooked, gave the most favorable result in terms of the stickiness/hardness ratio, brightness, flavor, and texture.

引用

页码：2725 / 2731

页数：7

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