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J-GLOBAL ID：200902158952727260   Reference number：02A0516233

The Difference of Protein Composition of Central Region between White-core Grains and Non-white-core Grains in the Same Rice Cultivar for Sake Brewery.

同一酒米品種における心白粒と無心白粒の中央部の蛋白質組成の差異

Author (5)： YAMADA H (Nagaoka Univ. Technol., Niigata, JPN) ,  AKIYAMA Y (Nagaoka Univ. Technol., Niigata, JPN) ,  TAKAHARA Y (Nagaoka Univ. Technol., Niigata, JPN) ,  OOSHIMA M (National Agricultural Res. Center, Niigata, JPN) ,  YAMAMOTO K (Nagaoka Univ. Technol., Niigata, JPN)
Material： Breeding Science  (Breed Sci)
Volume： 52  Issue： 2  Page： 101-105  Publication year： Jun. 2002 
JST Material Number： Y0311B  ISSN： 1344-7610  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *rice for sake brewing ,...

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JST classification (1)： General  (FJ04010T)

Reference (17)：

• Abe, T., R.S. Gusti, M. Ono and T. Sasahara (1996) Variations in glutelin and high molecular weight endosperm proteins among subspecies of rice (Oryza sativa L.) detected by two-dimensional gel electrophoresis. Genes Genet. Syst. 71: 63-68.
• Akiyama, Y., Y. Takahara and K. Yamamoto (1996) The application of image analysis to evaluation on white-core in kernel of rice for sake brewery. Breed. Sci. 46: 367-371 (in Japanese).
• Akiyama, Y., H. Yamada, Y. Takahara and K. Yamamoto (1997) Classification of rice cultivars for sake brewery based on white-core characters. Breed. Sci. 47: 267-270 (in Japanese).
• Ando, T. and K. Ichikawa (1974) Examination of the endosperm structure of rice grain with a transmission and a scanning electron microscope. J. Ferment. Technol. 52: 46-57 (in Japanese).
• Aramaki, I., K. Ogawa, K. Yamamoto, J. Suzuki, M. Kanno, Y. Kizaki and N. Okazaki (1995) Polishing properties of white-core and non-white-core grains fractionated from the same variety of rice. Seibustu-kougaku 73: 381-386 (in Japanese).

Terms in the title (5)： 酒米 ,  品種 ,  心白 ,  蛋白質組成 ,  差異