Influence of the Kilning Conditions on Enzymatic Activity of Rice (Oryza sativa) Malt

This study investigated the effect of kilning condfition on the diastatic power and activities of protease, α-amylase, and β-amylase in rice malt. Common rice (Oryza sativa) was steeped at 30℃ for 50 h, germinated at 30℃ for 7 days, and kilned at 50℃ for 24 h. The moisture content and enzymatic activities were determined under various kilning times. As a result, the moisture content was reduced from 42.1 % to 3.9% after 24 h of kilning at 50℃. The protease activity of rice malt showed lower value than that of barley malt. All enzymatic activities were decreased during the kilning stage. Results indicated that after prolonged kilning at 50℃, the inactivation of hydrolytic enzymes might be occurred. Even though the amylolytic activity of malted rice showed low value, the rice malt shows the potential characteristics as ingredient for the brewing and cereal industries.