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J-GLOBAL ID：202002246929183857   整理番号：20A2195100

収穫前発芽後のジャポニカ米粒の穀粒品質と澱粉微細構造の特徴【JST・京大機械翻訳】

Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting

著者 (19件)： Zhou Lihui (Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China) ,  Zhou Lihui (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Lu Yan (Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China) ,  Lu Yan (Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China) ,  Zhang Yadong (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Zhang Changquan (Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China) ,  Zhang Changquan (Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China) ,  Zhao Ling (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Yao Shu (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Sun Xuchao (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Chen Tao (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Zhu Zhen (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Zhao Qingyong (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Zhao Chunfang (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Liang Wenhua (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Lu Kai (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Wang Cailin (Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...) ,  Liu Qiaoquan (Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China) ,  Liu Qiaoquan (Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China)
資料名： Journal of Cereal Science  (Journal of Cereal Science)
巻： 95  ページ： Null  発行年： 2020年 
JST資料番号： H0885A  ISSN： 0733-5210  資料種別： 逐次刊行物 (A)
記事区分： 原著論文  発行国： イギリス (GBR)  言語： 英語 (EN)

抄録/ポイント： 収穫前発芽(PHS)はイネ生産と穀粒品質に影響する最も重大な欠陥の1つである。製粉米の摂食および調理品質(ECQ)に及ぼすPHSの影響に関する知識は限られている。ここでは,4つのジャポニカ米品種を選択し,穀粒品質に及ぼすPHSの影響を研究した。結果は,PHSが貧弱な粒外観と,その表面が浸食された小さな澱粉粒の発達を強く導くことを示した。澱粉微細構造の分析は,PHSがアミロース(AM)分解をもたらすことを明らかにした。特に,PHSは長いAM鎖の含有量の減少を引き起こした。さらに,PHSは,品種Yandao815(YD815),Wuyugeng27(WY27)およびYangeng13(YG13)における短いアミロペクチン(AP)鎖の含有量の減少をもたらしたが,一方,品種Sidao785(SD785)は反対の傾向を示した。発芽米の澱粉結晶性と糊化プロファイルの減少の主な理由は,AP含量の低下と,APと他の主要成分の変化に伴う異なるAM鎖の含有量の減少の程度の両方によるものであると提案した。PHSによるこれらの変化は,粉砕米のECQと嗜好性の両方の減少をもたらした。Copyright 2020 Elsevier B.V., Amsterdam. All rights reserved. Translated from English into Japanese by JST.【JST・京大機械翻訳】

シソーラス用語： 微細構造 ,  穀類 ,  製粉 ,  *澱粉 ,  *発芽 ,  結晶度 ,  糊化 ,  嗜好性 ,  澱粉粒 ,  品種
準シソーラス用語： *ジャポニカ米 ,  物理化学的性質 ,  *穀粒品質 ,  調理品質 , 【Automatic Indexing@JST】

著者キーワード (4件)： 収穫前発芽 ,  穀物品質 ,  物理化学的性質 ,  澱粉構造

分類 (1件)： 穀類とその製品一般  (FJ04010T)

タイトルに関連する用語 (6件)： 収穫 ,  発芽 ,  ジャポニカ米 ,  穀粒品質 ,  澱粉 ,  微細構造