Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes(BREWING AND FOOD TECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
High-molecular-weight peptides (approximately 10-30kDa) generated in a digest of steamed rice grains by sake koji enzymes were characterized. Among 13 major spots resolved by 2-D gel electrophoresis, 12 contained peptides having N-termini of rice glutelin as determined by mass fingerprinting analysis and/or MS/MS. The source of these peptides was presumed to be the acidic subunit of rice glutelin. An addition of up to 25% glucose in the digestion of an isolated rice protein body induced the accumulation of these peptides. The level of accumulation of these peptides in the digest of 70% polished rice samples correlated well with the crude protein content of the rice grains. The degree of accumulation of these peptides in Yamadanishiki and low-polish-rate rice was low, whereas that observed in 90% polished rice samples was extremely low.
- 社団法人日本生物工学会の論文
- 2007-10-25
著者
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NUMATA Mineyo
National Research Institute of Brewing
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HASHIZUME Katsumi
National Research Institute of Brewing
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KOSEKI Takuya
National Research Institute of Brewing
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Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
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Zhou Yan
National Research Institute Of Brewing
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Okuda M
National Research Institute Of Brewing
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Koseki T
National Research Institute Of Brewing
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Takahashi Koetsu
Department Of Bioresource Engineering Faculty Of Agriculture Yamagata University
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Ye Zhao-yang
The State Key Laboratory Of Bioreactor Engineering East China University Of Science And Technology
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Zhou Yan
The State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology
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Koseki Takuya
Department Of Bioresource Engineering Faculty Of Agriculture Yamagata University
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