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Spatial distributions and structural effects of endogenous and exogenous α-glucosidase enzymes in rice grains during

Chie Ohmoto1, Kazutoshi Takahashi2, Hideyuki Yamaguchi2

  • 1Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-8681, Japan; Gifu University, 1-1 Yanagido, Gifu-shi, Gifu 501-1193, Japan.

Food Chemistry
|February 18, 2026
PubMed

Keywords:
Cooking processEndogenous enzymeExogenous enzymeRice grainStructural changeα-Glucosidase

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