Critical importance of α-glucosidase contained in rice kernel for alcohol fermentation of rice polish

Journal of Bioscience and Bioengineering

Volumn 93, Issue 3, 2002, Pages 296-302

  Iwata, Hiroshi ^a   Suzuki, Toshiaki ^a   Takahashi, Kazuhide ^a   Aramaki, Isao ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

Miglitol; Nuka sake brewing; Rice polish; glucosidase

Indexed keywords

ALCOHOLS; FERMENTATION; POLYSACCHARIDES; SACCHARIFICATION;

RICE POLISH;

ENZYMES;

ALPHA GLUCOSIDASE; ALPHA GLUCOSIDASE INHIBITOR; AMYLASE; MIGLITOL;

ALCOHOLIC BEVERAGE; ARTICLE; BREWING; ENZYME ACTIVITY; ENZYME PURIFICATION; FERMENTATION TECHNIQUE; GLUCONEOGENESIS; INHIBITION KINETICS; REACTION ANALYSIS; RICE; SACCHARIFICATION;

EID: 0036111169     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(02)80031-7     Document Type: Article

References (19)

1. Rice bran and polish
2. Sake brewing with use of byproduct
3. Studies on shotyu and mirin making with use of rice polish
4. Development of a new alcoholic beverage made from non-cooked rice bran
5. A quantitative assessment of the importance of barley seed α-amylase, β-amylase, debranching enzyme, and α-glucosidase in starch degradation
6. Amylolitic activities in cereal seeds under aerobic and anaerobic conditions
7. An improved method for measuring of α-glucosidase activity in rice koji
8. Measurement of cereal α-amylase: A new assay procedure
9. Effects of Bay m 1099, an α-glucosidase inhibitor, on starch metabolism in germinating wheat seeds
10. Studies on α-glucosidase in rice. Part I. Isolation and some properties of α-glucosidase I and α-glucosidase II
11. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
12. Characteristics of sake-rice and its treatments
13. Milled rice and change during aging
14. Types of amylase and their distribution in rice grain
15. Distribution and characterization of enzymes causing starch degradation in rice (Oryza sativa cv. Koshihikari)
16. A novel and efficient method for enzymatic synthesis of high purity maltose using moranoline (1-deoxynojirymycin)
17. Degradation of native starch granules by barley α-glucosidase
18. Activity of α-glucosidase in sake koji and its role during sake brewing