Art

J-GLOBAL ID：201102267841209423   Reference number：11A0096133

Different Distributions of α-Glucosidases and Amylases in Milling Fractions of Rice Grains

米粒子の種々の製粉画分におけるα-グルコシダーゼ類およびアミラーゼ類の種々の分布

Author (4)： TSUYUKUBO Mika (Ochanomizu Univ., Tokyo, JPN) ,  OOKURA Tetsuya (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  MABASHI Yuka (Ochanomizu Univ., Tokyo, JPN) ,  KASAI Midori (Ochanomizu Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 16  Issue： 6  Page： 523-530  Publication year： Nov. 2010 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： alpha-amylase ,  beta-amylase ,  pullulanase ,  alpha-glucosidase ,  *food analysis ,  *plant physiology ,  food ingredient ,  SDS-PAGE ,  seed ,  enzyme ,  rice flour ,  cereal grain ,  rice cooking ,  milling(cereal)
Semi thesaurus term： Isoamylase ,  休眠種子 ,  *植物性酵素 ,  *rice grain ,  Oryza sativa

JST classification (3)： General  (FJ04010T) ,  Food chemistry,nutritional value  (FJ01020J) ,  Plant biochemistry  (EH01050J)

Reference (43)：

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• Ayabe, S., Tanaka, K., Hamada, Y., Kasai, M. and Hatae, K. (2006). Investigation of degree of gelatinization of cooked rice by FT-IR. Nippon Shokuhin Kagaku Kogaku Kaishi, 53, 481-488.
• Barber, S. (1972). Milled rice and changes during aging. In Rice: Chemistry and Technology, 1st ed. D. F. Houston, ed. (AACC. St. Paul), MN. pp. 215-263.
• Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 72, 248-254.

Terms in the title (6)： 米 ,  製粉 ,  画分 ,  α-グルコシダーゼ ,  アミラーゼ ,  分布