Development of a method to recover amino acids and monosaccharides effectively from cereal seeds.

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We sought to develop basic technique to recover monosaccharides and amino acids effectively from cereal seeds without contamination of protein or allergen. First, water was added to rice flour and subjected to heating. Then, the gel was liquefied by addition of amylase and protease, and rice slurry was obtained. We found that when the slurry was centrifuged, the supernatant contained almost no visible protein. Besides,36% of the protein in the original rice flour was recovered as free amino acids in the supernatant. The recovery of total amount of amino acids and peptides was estimated to63%. Most of the starch was recovered as monosaccharides. The obtained knowledge is expected to contribute to the development of new rice-based foods as well as to the expansion of the demand for rice flour.