Cereal Chem 55:77 - 86.  |  VIEW ARTICLE
Enzyme Activities in Commercially Milled Rice.

K. Lorenz and R. M. Saunders. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Amylase, protease, cellulase, and hemicellulase activities were measured in short-, medium-, and long-grain milled rices. Amylase activity was detected in extracts from all milled rices, but showed no definite trends as to grain type. Protease and cellulase activities were lower in the long-grain varieties of rice than in the medium- or short-grain types. There was no relationship between grain type and hemicellulase activity. Differences among varieties were noted when amylograph viscosities were measured on flours milled from rices. The differences paralleled known textural differences of the rices on cooking. One of these characteristics that was studied possibly may serve as an index to predict rice cooking quality.