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KMID : 0903519950380060563
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 6 p.563 ~ p.569
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Effect of Protease and Disulfide Bond Reducing Agent Treatment on the Texture of Cooked Rice
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Abstract
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Effect of protease and 2-mercaptoethanol treatment on the texture of cooked rice was investigated. Hardness, chewiness and gumminess of cooked rice were decreased by reducing the disulfide bonds of protein using 2-mercaptoethanol. Protease-treated rice grains, when cooked, showed more favorable results in stickiness measured by Instron, hardness measured by rheometer and sensory acceptability of cooked rice. Water content and volume expansion of cooked rice were increased by protease or 2-mercaptoethanol treatment. This results suggested that the textural characteristics of cooked rice may be influenced by surrounding or closely associated protein.
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