Effect of high-pressure incubation on the hydrolysis efficiency and characteristics of strong and floury rice hydrolysates (2024)

Son, C. G., Choi, E. J., Ryu, W. B. (2023). 고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과. Korean Journal of Food Science and Technology, 55(4), 378-383. https://doi.org/10.9721/KJFST.2023.55.4.378

Son, Chang Geun ; Choi, Eun Jung ; Ryu, Wang Bo et al. / 고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과. In: Korean Journal of Food Science and Technology. 2023 ; Vol. 55, No. 4. pp. 378-383.

@article{4cd554d517da416493639eddbd5a582e,

title = "고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과",

abstract = "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{\textquoteright} 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.",

keywords = "antioxidant activity, floury rice, high pressure, taste characteristics, α-amylase",

author = "Son, {Chang Geun} and Choi, {Eun Jung} and Ryu, {Wang Bo} and Hong, {Geun Pyo}",

note = "Publisher Copyright: {\textcopyright} 2023 Korean Society of Food Science and Technology. All rights reserved.",

year = "2023",

month = aug,

doi = "10.9721/KJFST.2023.55.4.378",

language = "Korean",

volume = "55",

pages = "378--383",

journal = "Korean Journal of Food Science and Technology",

issn = "0367-6293",

publisher = "Tong Kwahak Hoe",

number = "4",

}

Son, CG, Choi, EJ, Ryu, WB 2023, '고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과', Korean Journal of Food Science and Technology, vol. 55, no. 4, pp. 378-383. https://doi.org/10.9721/KJFST.2023.55.4.378

고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과. / Son, Chang Geun; Choi, Eun Jung; Ryu, Wang Bo et al.
In: Korean Journal of Food Science and Technology, Vol. 55, No. 4, 08.2023, p. 378-383.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - 고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과

AU - Son, Chang Geun

AU - Choi, Eun Jung

AU - Ryu, Wang Bo

AU - Hong, Geun Pyo

N1 - Publisher Copyright:© 2023 Korean Society of Food Science and Technology. All rights reserved.

PY - 2023/8

Y1 - 2023/8

N2 - 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.

AB - 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.

KW - antioxidant activity

KW - floury rice

KW - high pressure

KW - taste characteristics

KW - α-amylase

UR - http://www.scopus.com/inward/record.url?scp=85173143590&partnerID=8YFLogxK

U2 - 10.9721/KJFST.2023.55.4.378

DO - 10.9721/KJFST.2023.55.4.378

M3 - Article

AN - SCOPUS:85173143590

SN - 0367-6293

VL - 55

SP - 378

EP - 383

JO - Korean Journal of Food Science and Technology

JF - Korean Journal of Food Science and Technology

IS - 4

ER -

Son CG, Choi EJ, Ryu WB, Hong GP. 고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과. Korean Journal of Food Science and Technology. 2023 Aug;55(4):378-383. doi: 10.9721/KJFST.2023.55.4.378