Art

J-GLOBAL ID：200902272543966950   Reference number：07A0814274

Purification and Characterization of Polygalacturonase from Polished Rice

精白米由来のポリガラクチュロナーゼの精製と性状

Author (3)： TSUJII Yoshimasa (Alpha Foods Co., Ltd., Shimane) ,  UCHINO Masataka (Tokyo Univ. Agriculture, Tokyo) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Tokyo)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 33  Issue： 4  Page： 189-196  Publication year： Jul. 31, 2007 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *polished rice ,...
Semi thesaurus term： *total milled rice ,...

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JST classification (3)： General  (FJ04010T) ,  Food chemistry,nutritional value  (FJ01020J) ,  Enzyme physiology  (EH02020J)

Reference (42)：

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• STANLEY, D. W. Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots. Food Sci. 1995, 60, 327-333
• BRETT, C. Cell wall structure and the skeletal functions of the wall. Physiology and Biochemistry of Plant Cell Walls. 1990, 4-57
• TAMURA, S. Fine structure of the cell wall of carrot parenchyma revealed by quick-freeze, deep-etch electronmicroscopy. Electron Microsc. 1992, 41, 91-98

Terms in the title (4)： 精白米 ,  ポリガラクチュロナーゼ ,  精製 ,  性状