Art

J-GLOBAL ID：200902297110493520   Reference number：03A0113486

Purification and Characterization of Rice α-Glucosidase, a Key Enzyme for Alcohol Fermentation of Rice Polish.

米糠のアルコール発酵の鍵酵素である米α-グルコシダーゼの精製とその性質

Author (3)： IWATA H (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  SUZUKI T (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  ARAMAKI I (National Res. Inst. Brewing, Higashi-Hiroshima, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 95  Issue： 1  Page： 106-108  Publication year： Jan. 25, 2003 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *rice bran ,...
Semi thesaurus term： glycoside hydrolase ,...

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JST classification (2)： Sake(=rice wine)  (FK04023G) ,  Enzyme in general  (EB09010D)

Substance index (10)： Lactic acid ,  Maltose ,  Maltotriose ,  Maltotetraose ,  Nigerose ,  Kojibiose ,  Sucrose ,  Panose ,  Isomaltose ,  Methyl α-D-glucopyranoside

Reference (9)：

• 1. Iwata, H., Nagano, T., Shiokawa, K., and Suzuki, A.: Development of a new alcoholic beverage made from uncooked rice bran. J. Brew. Soc. Jpn., 93, 139–147 (1998). (in Japanese)
• 2. Iwata, H., Suzuki, T., Takahashi, K., and Aramaki, I.: Critical importance of α-glucosidase in rice kernel for alcohol fermentation from rice polish. J. Biosci. Bioeng., 93, 296–302 (2002).
• 3. Bradford, M. M.: A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 72, 248–354 (1976).
• 4. Laemmli, U. K.: Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685 (1970).
• 5. Takahashi, N., Shimomura, T., and Chiba, S.: Studies on α-glucosidase in rice. Part I. Isolation and some properties of α-glucosidase I and α-glucosidase II. Agr. Biol. Chem., 35, 2015–2024 (1971).

Terms in the title (6)： 米糠 ,  アルコール発酵 ,  米 ,  α-グルコシダーゼ ,  精製 ,  性質