Analysis of the behavior of enzyme in the barley during cooking with rice.

2015 Fiscal Year Final Research Report

• Project/Area Number: 25750022
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Ochanomizu University
• Principal Investigator: TSUYUKUBO MIKA お茶の水女子大学, サイエンス&エデュケーションセンター, 講師 (50646924)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 大麦 / 米 / β-アミラーゼ / 炊飯

Outline of Final Research Achievements

The localization and functions of the starch degrading enzymes in the barley have been unknown. In this study, I investigated the localization of barley β-amylase when barley and rice were soaked in water and heated together 60℃. In the rice grains, the amount of barley β-amylase was highest when water temperature 40℃. By immunofluorescence microscopy analysis, I observed barley β-amylase specific signals mainly at the margins of rice grains. These data clearly showed that a part of barley β-amylase was translocated from barley grains into rice grains through cooking water.

Free Research Field

調理科学