Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled-Rice Grains Used in Sake Production-Reference-Cited by-同舟云学术

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled-Rice Grains Used in Sake Production

Published:2006-03 Issue:2 Volume:83 Page:143-151
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Okuda Masaki¹²,Aramaki Isao¹,Koseki Takuya¹,Inouchi Naoyoshi³,Hashizume Katsumi¹

Affiliation:

1. National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan.

2. Corresponding author. Mailing address: National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan. Phone: +81-82-420-0812. Fax: +81-82-420-0803. E-mail: okuda@nrib.go.jp

3. Department of Applied Biological Science, Faculty of Life Science and Biotechnology, Fukuyama University, 1, Sanzo, Gakuen-cho, Fukuyama 729-0292, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

1. Correlation between Structural Properties of Amylopectins and the Sake Brewing or Physicochemical Properties of Rice

2. Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch

3. The effects of amylose content on the molecular size of amylose, and on the distribution of amylopectin chain length in maize starches

4. Structural Properties of Amylopectins Corresponding to Physical Properties of Rice Starches Appropriate for Sake

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