Amino Acids Changes during Maltose Production of Rice

Abstract

Soaking duration, moisture content and incubating time were deployed in assessing protein
modification in rice varieties: OM5930, OM4088, VN9520, VN121,  IR504 and IR50404. Grains were
soaked for 50 hrs and incubated for 7 days. Soaking duration and incubation time exerted significant
effect on protein modification in rice maltose. The study results revealed that optimum soaking
duration for the rice varieties investigated ranged between 40 and 50 hours. Key protein modification
indicators, i.e. amino acid nitrogen were optimal at 6 - 7 days of incubation. Two rice cultivars OM5930
and OM4088 had the highest amino acid nitrogen content during soaking and incubation time while
VN9520 had the lowest amino acid nitrogen content. During soaking time and IR504 had the lowest
value during incubation.