Art

J-GLOBAL ID：201202224809376055   Reference number：12A1430850

Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies

特異抗体による炊飯中の種々の澱粉分解酵素の溶出挙動分析

Author (6)： TSUYUKUBO Mika (Ochanomizu Univ., Tokyo, JPN) ,  OOKURA Tetsuya (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  TSUKUI Shinya (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  TSUKUI Shinya (Tsukuba Univ., Ibaraki, JPN) ,  MITSUI Toshiaki (Niigata Univ., Niigata, JPN) ,  KASAI Midori (Ochanomizu Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 18  Issue： 5  Page： 659-666  Publication year： Sep. 2012 
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： *rice cooking ,  boiled rice ,  enzyme ,  Oryza sativa ,  Western blotting ,  SDS-PAGE ,  pullulanase ,  alpha-glucosidase ,  O-(S-)glycosidase ,  alpha-amylase ,  beta-Amylase ,  Isoamylase ,  Immunoblotting ,  *cooking (food) ,  bioassay
Semi thesaurus term： *植物性酵素 ,  *Cooked Rice ,  *澱粉分解酵素 ,  Oryza sativa

JST classification (2)： General  (FJ04010T) ,  Plant biochemistry  (EH01050J)

Reference (40)：

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Terms in the title (7)： 特異抗体 ,  炊飯 ,  澱粉 ,  分解酵素 ,  溶出 ,  挙動 ,  分析