Art

J-GLOBAL ID：201102281423698313   Reference number：11A1433674

Analyses of peptides in sake mash: Forming a profile of bitter-tasting peptides

清酒もろみ中のペプチドの分析 苦味ペプチドのプロファイル形成

Author (6)： MAEDA Yukiko ,  OKUDA Masaki ,  HASHIZUME Katsumi ,  JOYO Midori ,  MIKAMI Shigeaki ,  GOTO-YAMAMOTO Nami
Material： Journal of Bioscience and Bioengineering
Volume： 112  Issue： 3  Page： 238-246  Publication year： Sep. 2011 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： nitrogen compound ,...
Semi thesaurus term： 蛋白質加水分解

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JST classification (2)： Sake(=rice wine)  (FK04023G) ,  Proteins and peptides in general  (EB03010N)

Reference (31)：

• YOSHIZAWA, K. Rice in brewing. Rice : Chemistry and technology. 2004, 541-557
• OGAWA, M. Purification of protein body I of rice seed and its polypeptide composition. Plant Cell Physiol. 1978, 28, 1517-1527
• TANAKA, K. Isolation and characterization of two types of protein bodies in the rice endosperm. Agric. Biol. Chem. 1980, 44, 1633-1639
• KIZAKI, Y. Treatment of rice grain and hydrolysis of protein in milled rice grain during sake making. J. Brew. Soc. Jpn. 1999, 94, 48-50
• FURUKAWA, S. Dissolution of protein from rice used for sake brewing in sake mash. J. Brew. Soc. Jpn. 2000, 95, 295-303

Terms in the title (5)： 清酒もろみ ,  ペプチド ,  分析 ,  苦味ペプチド ,  プロファイル