Ripening Temperature Affects Rice Endosperm Enzyme Activity
Author:
Affiliation:
1. Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
2. Yamagata Integrated Agricultural Research Center
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/62/11/62_527/_pdf
Reference6 articles.
1. 15) Tsujii, Y., Uchino, M. and Takano, K., Purification and characterization of polygalacturonase from polished rice. Food Pres. Sci., 33, 189-198 (2007).
2. 18) Tsujii, Y., Nagahuku, N., Miyake, A., Uchino, M. and Katsumi, T., Various amylase activity effects of the leached sugars during cooking rice and the texture of cooked rice Food Science and Technology Research. Food Sci. Technol. Res., 19, 81-87 (2013).
3. 27) Asatsuma, S.1., Sawada, C., Itoh, K., Okito, M., Kitajima, A. and Mitsui, T., Involvement of alpha-amylase I-1 in starch degradation in rice chloroplasts. Plant Cell Physiol., 46, 858-869 (2005).
4. i) http://www.komenet.jp/pdf/H25 sakutuke.pdf
5. ii) http://www.data.jma.go.jp/obd/stats/etrn/index.php
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