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Cereal Chem 68:18-21   |  VIEW ARTICLE

Enzymatic Activities and Rheological Properties of Stored Rice.

Y. S. Dhaliwal, K. S. Sekhon, and H. P. S. Nagi. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Amylolytic, proteolytic, lipolytic, and lipoxygenase changes in milled rice obtained from short-, medium-, and long-grain varieties of paddy, one lot stored immediately after harvest at natural moisture and one dried to 12% moisture, were investigated after 1, 6, and 12 months of storage. Paddy samples stored after drying had significantly reduced diastatic, proteolytic, and lipase activities, whereas lipoxygenase activity was not altered with drying. Stored samples had increased activities of proteases and lipases, but amylase activity was greater in freshly harvested samples. Dried samples had reduced contents of free amino acids and free fatty acids. With or without drying, free amino acid and free fatty acid content increased during storage. Peak viscosity of milled rice did not change when paddy was dried before storage but it did increase during storage.

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