Relationship between koji-haze and glucoamylase activity in edible rice koji

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Key Points

The study aims to investigate the correlation between koji-haze and glucoamylase activity in different rice varieties.
Developed a method for image analysis and glucoamylase activity measurement at a single grain level.
Evaluated rice koji batches to determine average glucoamylase activity based on hazing ratios.
Observed diverse glucoamylase activity across different koji batches, influenced by rice variety.
Found a significant relationship between koji-haze intensity and glucoamylase levels in Koshihikari and Kyokagayaki rice varieties.
Identified positive correlation between ratio of hazed area and glucoamylase activity values per variety, with minimal impact from milling ratio.

Evaluates glucoamylase activity in rice koji, revealing significant variations among rice varieties, implying quality improvement opportunities.

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KODO et al. (2024) studied this question.

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