Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections
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概要
- 論文の詳細を見る
A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome system that was developed for microscopy was applied to obtain sections from the whole body of a single grain. The obtained sections were sequentially adhered onto a specialized adhesive tape for 3D reconstruction. All sections were stained by a chemical technique to visualize the protein and starch. Each stained section was digitally imaged using a color charge-coupled device (CCD) camera. The two-dimensional (2D) digital images contained the color information representing protein and starch. A 3D image of the whole body of a brown rice grain was reconstructed by accumulating the 2D digital images in a personal computer. A three-dimensional representation of the distributions of protein and starch in a grain of brown rice was thus constructed.
- 社団法人 日本食品科学工学会の論文
- 2000-08-01
著者
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Ohtani Toshio
National Food Research Institute, NARO
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Ohtani Toshio
National Food Research Institute
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Sugiyama Junichi
National Food Research Institute
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Hagiwara Shoji
National Food Research Institute
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Higuchi Toshiro
School Of Eng. The University Of Tokyo
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Ogawa Yukiharu
National Food Research Institute
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KOKUBO Mitsunori
Toshiba Machine Company Ltd
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KUENSTING Heinrich
National Food Research Institute
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KUDOH Ken-ichi
School of Eng., The University of Tokyo
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Kudoh Ken-ichi
School Of Eng. The University Of Tokyo
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Sugiyama J
National Food Res. Inst. Ibaragi Jpn
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Kokubo Mitsunori
Toshiba Machine Co. Ltd. Central Research Laboratory
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Sugiyama Junichi
National Food Res. Inst. National Agriculture And Food Res. Organization
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