Characterization of endogenous enzymes of milled rice and its application to rice cooking

The relationship between the activities of endogenous enzymes in milled rice and accumulation of chemical components in the rice grains during cooking was investigated. Maltose and soluble starch were optimally hydrolyzed around 60 °C by both crude extracts and purified α-glucosidases of milled rice. Gelatinization onset temperature of rice flour was determined to be 63 °C with DSC analysis under usual cooking condition. Hydrolytic activities on carbohydrates and proteolytic activities of milled rice were enhanced at pH 5 compared to pH 7 at the range of 4–80 °C. When rice was cooked at pH 5, glucose and amino acids highly accumulated with soaking for 16 h before heating. We propose a new method of cooking with prolonged soaking at acidic pH, which is effective for increasing the amounts of chemical components in cooked rice.