Abstract
Effects of heating on high moisture rice having 23-29% moisture were studied in a laboratory scale, because artificial drying is being applied to just-harvested highly moist paddy without predrying on farms. Changes in reducing sugar content and enzymatic activity etc. during heating were determined. These characteristics were proved to be good indicators in the study presented in the previous paper. Changes in protein solubility during heating was also determined by Maes' extraction method. Changes in properties of high moisture rice during heating showed the similar tendency, though changes were in larger scales, to those of rice having moisture below 21%. Judging from the results, characteristics of high moisture rice largely changed even by heating at 50°C for 2hr. and rice quality appreciably deteriorated. Determination of protein solubility by Maes' method indicated that water-soluble and salt-soluble protein, which approximate albumin and globulin, decreased during heating. Decrease in protein solubility is considered that a part of protein was denature during heating.
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