A novel enzymatic process was developed to simultaneously produce high-maltose syrup and high-protein rice flour from milled rice. This process would greatly increase the commercial value of rice. A slurry of rice flour was first liquefied with α-amylase and then centrifuged, the precipitated fraction being recovered as high-protein rice flour. The supernatant fraction was then saccharified with α-amylase and debranching enzymes (isoamylase and/or pullulanase) together to produce high-maltose syrup under various conditions. The yield of high-maltose syrup was affected by the temperature, pH, DE value of the liquefied starch, the enzyme combination and variety of rice. As an example, 0.64 g of high-maltose syrup (83% maltose and 2.6% glucose) and 0.36 g of high-protein rice flour (29% protein, 39% starch and 14% sugar) could be produced from one gram of dry rice (Taichung Native 1).

The purpose of this research was to study the effects of kefir whey (kefir whey, peptides, lactic acid) on skin care properties including skin lightening effect and acne treatment. The final aim was to develop a new cosmetic product and enhance the value of dairy products. The results of skin lightening tests showed that all three kefir whey components (kefir whey, peptides and lactic acid) had inhibitory ability against melanin synthesis. Furthermore, copper chelating analysis demonstrated that both kefir whey and kefir whey peptides could chelate the copper in tyrosinase, which might explain the mechanism of inhibition. The ability for acne treatment indicated that lactic acid level higher than 60 mg/ml could inhibit the growth of Propionibacterium acne, whereas no inhibition was found with other components.