title: The relationship between rice protein composition and nitrogen compounds in sake.
abstract: The relationship between the protein composition of rice and nitrogen compounds (amino acids and oligo-peptides) in the produced sake were investigated using endosperm protein mutant rice (LGC-1, LGC-Jun, Kx433, QA28), sake rice (Yamadanishiki) and cooking rice (Nipponbare, Nihonmasari, Koshihikari). The total nitrogen concentration, amino acid concentration and most peptide peak areas determined by RP-HPLC and gel filtration chromatography of the produced sake were lower when sake was made from a low glutelin content rice mutant compared with other rice varieties. The concentration of nitrogen compounds in the sake positively correlated with the glutelin content of the highly milled rice grains used for sake production. Sake produced using a low glutelin content rice mutant is generally evaluated as having a light taste. Our findings suggest that nitrogen compounds (oligo-peptides and amino acids) derived from rice glutelin significantly contribute to the taste of sake.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan. Electronic address: okuda@nrib.go.jp.
authors.forename: Masaki
authors.initials: M
authors.lastname: Okuda
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan; Graduate School of Biosphere Sciences, Hiroshima University, 1-4-4 Kagamiyama, Higashihiroshima 739-8528, Japan.
authors.forename: Minami
authors.initials: M
authors.lastname: Miyamoto
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.
authors.forename: Midori
authors.initials: M
authors.lastname: Joyo
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.
authors.forename: Kei
authors.initials: K
authors.lastname: Takahashi
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan; Graduate School of Biosphere Sciences, Hiroshima University, 1-4-4 Kagamiyama, Higashihiroshima 739-8528, Japan.
authors.forename: Nami
authors.initials: N
authors.lastname: Goto-Yamamoto
authors.affiliation: National Agriculture and Food Research Organization Western Region Agricultural Research Center, 06-12-1 Nishifukatsucho, Fukuyama, Hiroshima 721-8514, Japan.
authors.forename: Shuichi
authors.initials: S
authors.lastname: Iida
authors.affiliation: National Agriculture and Food Research Organization Western Region Agricultural Research Center, 06-12-1 Nishifukatsucho, Fukuyama, Hiroshima 721-8514, Japan.
authors.forename: Takuro
authors.initials: T
authors.lastname: Ishii
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D003296:Cooking; D005983:Glutens / Q000032:analysis; D009154:Mutation; D009584:Nitrogen / Q000032:analysis; D017672:Nitrogen Compounds / Q000032:analysis; D012275:Oryza / Q000737:chemistry* / Q000145:classification / Q000235:genetics; D010455:Peptides / Q000032:analysis; D010940:Plant Proteins / Q000737:chemistry*; D013649:Taste
chemical_list: D000596:Amino Acids; D017672:Nitrogen Compounds; D010455:Peptides; D010940:Plant Proteins; D005983:Glutens; D009584:Nitrogen
keywords: Endosperm protein mutant; Glutelin; Oligo-peptides; Rice; Sake brewing