The Rice Endosperm Enzyme Action Effect the Eating Quality of Cooked Rice-Reference-Cited by-同舟云学术

The Rice Endosperm Enzyme Action Effect the Eating Quality of Cooked Rice

Published:2016 Issue:9 Volume:111 Page:570-579
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

TSUJII Yoshimasa¹

Affiliation:

1. Department of Applied Biology and Chemistry, Faculty of Applied BioScience, Tokyo University of Agriculture

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/111/9/111_570/_pdf

Reference9 articles.

1. 16) Tsujii, Y., Nagahuku, N., Miyake, A., Uchino, M., and Talano K.,. Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking. Food Sci. Tec. Res., 19, 81-87 (2013)

2. 17) Nanjo, Y., Asatsuma, S., Itoh. K., Hori, H. and Mitsui, T. Proteomic identification of α-amylase isoforms encoded by RAmy3B/3C from germinating rice seeds. Biosci. Biotech. Biochem., 68, 112-118 (2004)

3. 18) Sakamoto, K. and Maruyama, E. Purification and some properties of α-amylase from polished rice granules. J. JaP. Soc. Starch Sci., 37, 29-34 (1990)

4. 19) Maruyama, E., Nagaso, Y., Nakanishi, Y. and Kajita, T. Studies on the cooking of rice (part 5) Purification and some properties of active β-amylase in rice. J. Home. Econ. Jpn., 32, 588-593 (1981)

5. 20) Nakamura, Y., Umemoto, T., Ogata, N., Kuboki, Y., Yano, M. and Sasaki, T. Starch debranching enzyme (R-enzyme or pullulanase) from developing rice endosperm: purification, cDNA and chromosomal localization of the gene. Planta, 199, 209-218 (1996)

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