Glutelin, from Rice(Yamadanishiki)

Glutelin is a major protein in rice, and defined as protein which dissolves in dilute acid and alkali.
In Japanese sake brewing, the byproducts of protein breakdown are considered to be a decisive factor in establishing flavor. The National Tax Agency of Japan has determined a special method to measure carboxypeptidase activity in koji mold (Aspergillus oryzae) used for fermentation. However, in recent years it has been reported that synthetic peptide substrates approved by this test are impractical in producing enzymatic activity from koji mold. To this extent, gluterin derived from rice has been shown to be an ideal solution to this problem.