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KMID : 0903519950380060554
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 6 p.554 ~ p.562
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Effect of Protease and Disulfide Bond Reducing Agent Treatment on the Physicochemical and Gelatinization Properties of Rice
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Abstract
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Effect of the modification of rice protein by protease and 2-mercaptoethanol on physicochemical and gelatinization properties was investigated for the three cultivars of rice. Total amylose contents of Chucheongbyeo(japonica type), Chosengtongilbyeo(tongil type, indica x japonica) and IR 36 (indica type) were in the range of 20∼25%. Total amylose and insoluble amylose content of IR 36 were higher than the others. The differential scanning calorimetric and X-ray diffraction results revealed higher relative crystallinity of IR 36 than the others. Water uptake was increased and amylographic viscosity was significantly decreased by 2-mercaptoethanol treatment. Amylographic viscosity was significantly decreased and hot water-soluble carbohydrate content was increased by protease treatment. The proportions of high molecular weight of soluble carbohydrate fractionated by gel filtration chromatography were increased by protease treatment. These effects were most significant in IR 36. This results suggested that starch gelatinization be accelerated by alteration of the protein with protease and reducing agent.
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