Rchr
J-GLOBAL ID：201601002440760771
Update date: Oct. 09, 2024
Umemoto Takayuki
ウメモト タカユキ | Umemoto Takayuki
Affiliation and department：
Research keywords (6)：
品種間差
, Processing suitability
, Eating quality
, Starch
, Rice grain
, Rice
Research theme for competitive and other funds (3)：
- 2022 - 2025 水稲玄米の高温障害を精緻に予測する遺伝子・環境入力型モデルの開発
- 2019 - 2022 米の炊き増えに関わる澱粉特性と胚乳細胞構造に関する研究
- 2012 - 2015 Identification of the gene responsible for rice endosperm mutation that accumulates starch with low gelatinization temperature, and evaluation of the mutant as a novel starch material.
Papers (47)：
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Shuichi Matsuba, Wakako Maruyama-Funatsuki, Takayuki Umemoto, Hideki Kato, Makoto Kuroki, Narifumi Yokogami, Tomohito Ikegaya, Hiroyuki Shimizu, Norio Iriki. The induced mutant allele <i>flo4-303</i> confers floury characteristics on the japonica rice cultivar ‘Hoshinoko’. Breeding Science. 2022. 72. 5. 383-388
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Ishrat Jabeen, Muhammad Hafiz, Wickneswari Ratnam, Tilakavati Karupaiah, Sharifa Dipti, Naoko Fujita, Takayuki Umemoto, Zhongyi Li, Sadequr Rahman. Differential expression of three key starch biosynthetic genes in developing grains of rice differing in glycemic index. JOURNAL OF CEREAL SCIENCE. 2021. 99
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Okamoto Kazuyuki, Kawamata Kai, Aoki Noriaki, Tanaka Junichi, Umemoto Takayuki. Characterization of a rice line, 'Akitasake 44', with a lower pasting temperature screened from rice lines suited for sake brewing and determination of the responsible gene. Breeding Research. 2020. 22. 2. 139-148
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Kanae ASHIDA, kaori Koya, Takayuki Umemoto. Texture of Gel Made from High-amylose Rice Flour. Nippon Shokuhin Kagaku Kogaku Kaishi. 2019. 66. 8. 290-298
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Masaru Nakata, Tomomi Miyashita, Rieko Kimura, Yuriko Nakata, Hiroki Takagi, Masaharu Kuroda, Takeshi Yamaguchi, Takayuki Umemoto, Hiromoto Yamakawa. MutMapPlus identified novel mutant alleles of a rice starch branching enzyme IIb gene for fine-tuning of cooked rice texture. Plant biotechnology journal. 2018. 16. 1. 111-123
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MISC (56)：
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梅本貴之, 関山恭代, 中山博子, 木村映一. Relationship between Amylose Content and Cooked Kernel Elongation in Rice. 日本作物学会講演会要旨集. 2022. 253rd
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松木順子, 堀清純, 荒木悦子, 佐々木朋子, 奥西智哉, 梅本貴之. 澱粉特性の異なる米粉を用いた米粉麺のゆでどけの評価. 応用糖質科学. 2021. 11. 3
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木村映一, 濱頭葵, KIM Daryong, 野々上慈徳, 後藤明俊, 梅本貴之. Investigation of conditions for physical property evaluation for cooked rice using a tensipressor. 日本作物学会講演会要旨集. 2020. 249th
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保田浩, 梶亮太, 梶亮太, 梅本貴之, 梅本貴之, 清水博之, 清水博之, 松葉修一, 横上晴郁, 横上晴郁, et al. 北海道の直播栽培向け極良食味新品種「さんさんまる」の育成. 北農. 2020. 87. 2
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松葉 修一, 梶 亮太, 梅本 貴之, 清水 博之, 横上 晴郁, 黒木 慎, 池ヶ谷 智仁, 保田 浩, 芦田 かなえ, 幸谷 かおり. Breeding of a low-amylose rice cultivar "Yukimutsumi" and it's suitability for processed foods. 北農. 2017. 84. 2. 159-163
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Professional career (1)：
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