Rice protein digestion by sake Koji enzymes: Comparison between steamed rice grains and isolated protein bodies from rice endosperm

Author:

Hashizume Katsumi,Okuda Masaki,Sakurao Syohei,Numata Mineyo,Koseki Takuya,Aramaki Isao,Kumamaru Toshihiro,Sato Hikaru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference28 articles.

1. Isolation and determination of protein bodies (PB-I, PB-II) in polished rice endosperm;Kizaki;J. Brew. Soc. Jpn.,1991

2. Isolation and characterization of two types of protein bodies in the rice endosperm;Tanaka;Agric. Biol. Chem.,1980

3. Rice: chemistry and technology;Shih,2004

4. Search for amino acids affecting the taste of Japanese sake;Iwano;J. Brew. Soc. Jpn.,2004

5. Characteristics of low-glutelin rice for sake brewing; studies on rice for sake brewing;Mizuma;Seibutsu-kogaku,2002

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