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KMID : 0380620230550040378
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 4 p.378 ~ p.383
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Effect of high-pressure incubation on the hydrolysis efficiency and characteristics of strong and floury rice hydrolysates
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Son Chang-Geun
Choi Eun-Jung
Ryu Wang-Bo
Hong Geun-Pyo
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Abstract
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This study investigated the effect of high-pressure incubation on the hydrolysis efficiency of strong and floury rice cultivars. The two cultivars were hydrolyzed under varying pressures for 24 h, and the characteristics of the rice hydrolysates were compared. The comparison showed that incubation under high pressure effectively improved rice hydrolysis efficiency of α-amylase, and strong rice showed better hydrolysis efficiency than floury rice. Meanwhile, the antioxidant activity of the rice hydrolysates differed from the applied assays. The taste of the two cultivars’ hydrolysates was different, but the incubation pressure made identical changes in their taste characteristics. Preparation of rice hydrolysates under high pressure improved Enterococcus faecium growth, especially floury rice exhibited better prebiotic potential compared to strong rice. This study demonstrated that high-pressure incubation improved the efficiency of the enzymatic process, and the results show that floury rice can potential be utilized as a functional ingredient.
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KEYWORD
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high pressure, α-amylase, floury rice, antioxidant activity, taste characteristics
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