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The relationship between rice protein composition and nitrogen compounds in sake
Masaki Okuda1, Minami Miyamoto2, Midori Joyo1
1National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.
Journal of Bioscience and Bioengineering
|January 19, 2016
Summary
Rice glutelin content significantly impacts sake flavor. Lower glutelin in rice mutants resulted in less nitrogen compounds, leading to a lighter-tasting sake, suggesting glutelin
Area of Science:
- Food Science
- Agricultural Science
- Biochemistry
Background:
- Sake flavor is influenced by rice composition.
- Glutelin is a major rice protein, but its role in sake nitrogen compounds and taste is not fully understood.
Purpose of the Study:
- To investigate the relationship between rice protein composition, particularly glutelin content, and the nitrogen compounds (amino acids and oligo-peptides) in sake.
- To determine how these nitrogen compounds affect sake taste.
Main Methods:
- Sake production using various rice varieties: endosperm protein mutant rice (LGC-1, LGC-Jun, Kx433, QA28), sake rice (Yamadanishiki), and cooking rice (Nipponbare, Nihonmasari, Koshihikari).
- Analysis of total nitrogen, amino acids, and peptides in sake using RP-HPLC and gel filtration chromatography.
- Sensory evaluation of sake taste.
Main Results:
- Sake produced from low glutelin rice mutants had lower concentrations of total nitrogen, amino acids, and peptides.
- A positive correlation was observed between the glutelin content of rice grains and the concentration of nitrogen compounds in the sake.
- Sake made with low glutelin rice mutants was generally perceived as having a lighter taste.
Conclusions:
- Rice glutelin content is a significant factor in determining the concentration of nitrogen compounds in sake.
- These nitrogen compounds, derived from rice glutelin, play a crucial role in the characteristic taste of sake.
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