Art

J-GLOBAL ID：201002247756461050   Reference number：10A0939059

Effect of Pectin Contents and Polygalacturonase Activity on Cooked Rice Texture

テクスチャーの異なる米飯のペクチン含量とポリガラクチュロナーゼ活性量の違いについて

Author (4)： TSUJII Yoshimasa (Alpha Foods Co., Ltd., Shimane) ,  UWAYA Motoko (Tokyo Univ. Agriculture, Tokyo) ,  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： 36  Issue： 4  Page： 177-182  Publication year： Jul. 31, 2010 
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： *boiled rice ,  *pectinase ,  pectin ,  Hydrolysis ,  *enzyme activity ,  food texture ,  breed specificity ,  polished rice ,  rice cooking ,  *eating quality ,  food property ,  cooking (food)
Semi thesaurus term： polygalacturonase ,  milled rice

JST classification (3)： General  (FJ04010T) ,  Food chemistry,nutritional value  (FJ01020J) ,  Food quality  (FJ01040F)

Reference (36)：

• OHTSUBO, K. Good taste of rice and rice cookers. Conditions of the delicious rice. Food industry. 1995, 38, 18-26
• CHIKUBU, S. Science of rice. 1995, 9-137
• SHIBUYA, N. Effect of cell wall degrading enzymes on the cooking properties of milled rice and the texture of cooked rice. J. Jpn. Soc. Starch Sci. 1984, 31, 656-660
• BRUMMELL, D. A. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Mol. Biol. 2001, 47, 311-340
• SITRIT, Y. Regulation of tomato fruit polygalacturonase mRNA accumulation by ethylene : A Re-examination. Plant Physiol. 1998, 116, 1145-1150

Terms in the title (5)： 米飯 ,  ペクチン ,  含量 ,  ポリガラクチュロナーゼ ,  活性