Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies
スポンサーリンク
概要
- 論文の詳細を見る
Rice grains contain starch degrading enzymes, including α-glucosidases, α-amylases, β-amylases, pullulanase and isoamylases. To investigate the elution behavior of these enzymes from rice grains into cooking water during rice cooking, we separated cooking water from rice grains after soaking (20°C) and when the temperature reached 40°C and 60°C during cooking. Immunological detection of these enzymes in rice grains and cooking water was carried out with SDS-PAGE and immunoblot. Bands corresponding to pullulanase, α-glucosidase, isoamylase 1, and α-amylase E were detected in both rice grains and cooking water at each temperature. Bands corresponding to α-amylases A + B and H were not detected in rice grains, but were detected in the cooking water at each temperature. The β-amylase band was detected in rice grains but was not detected in cooking water. These results suggest that the amount of enzyme eluted into cooking water depends on enzyme localization and quantity in rice grains.
- 社団法人 日本食品科学工学会の論文
著者
-
Mitsui Toshiaki
Department Of Agricultural Chemistry Faculty Of Agriculture Niigata University
-
Kasai Midori
Department Of Nutrition And Food Science Graduate School Of Humanities And Sciences Ochanomizu Unive
-
Ookura Tetsuya
Food Function Division National Food Research Institute National Agriculture And Food Research Organ
-
Tsuyukubo Mika
Department Of Nutrition And Food Science Graduate School Of Humanities And Sciences Ochanomizu Unive
-
TSUKUI Shinya
Food Function Division, National Food Research Institute, National Agriculture and Food Research Organization
-
MITSUI Toshiaki
Department of Applied Biological Chemistry, Faculty of Agriculture and Graduate School of Science and Technology, Niigata University
関連論文
- 搗精度合の異なる米における米内在性酵素の米飯成分への影響
- 異なる品種における精白米内在性酵素の米飯成分への関与
- 著者 日高秀昌・岸原士郎・斎藤祥治 編, 砂糖の事典, A5判, 237頁, 2009年8月発行, 定価2,600円+税, 東京堂出版
- ムクナ属マメの調理性に関する研究(第1報) : 煮豆としての浸漬・加熱条件
- 加熱方法の異なる鶏肉の物性と食味評価
- 日本の米と食文化(第10回国際日本学シンポジウム)
- 日本の米と食文化
- 調理操作用語とその表現に関する研究 : ポタージュの加熱の場合(萌芽(生活メディア)セッション,生活メディア)
- 著者:渋川祥子, 加熱上手はお料理上手-なぜ?に答える科学の目-, B6判, 160頁, 2009年6月発行, 定価1,800円+税, 建帛社
- 監修 辻製菓専門学校, 著者 中山弘典,木村万紀子, 科学でわかるお菓子の「なぜ?」基本の記事と材料のQ&A231, A5版, 311頁, 2009年2月発行, 定価3,200円+税, 柴田書店
- 日本の米と食文化 (第10回国際日本学シンポジウム) -- (人類・食・文化)
- Photon-, Reductant-, and Oxidant-Induced Substitution of a CO Ligand on closo-[Cp^*_2Fe_3S_2(CO)_3](Cp^*=η^5-C_5Me_5)
- Purification of β-Glucan Synthase II from Suspension-cultured Rice Cells
- Structure and Function of the Golgi Complex in Rice Cells : Characterization of Golgi Membrane Glycoproteins
- Localization of Binding Sites for Peanut, Ulex europaeus, and Castor Bean Lectin in the Rice Golgi Complex
- Preparation of Golgi Membrane Fractions Containing Lectin-binding Sites from Suspension-cultured Rice Cells
- Isolation and Characterization of Golgi Membranes from Suspension-cultured Cells of Rice (Oryza sativa L.)
- Purification of Phosphoinositol Kinase from Suspension-cultured Cells of Rice (Oryza sativa L.)
- Synthesis, Biological Activity, and Metabolism of 8', 8', 8'-Trideuteroabscisic Acid
- Characterization of the Rv3378c Gene Product, a New Diterpene Synthase for Producing Tuberculosinol and (13R, S)-Isotuberculosinol (Nosyberkol), from the Mycobacterium tuberculosis H37Rv Genome
- Purification and Characterization of Phosphatidylinositol-specific Phospholipase C in Suspension-cultured Cells of Rice (Oryza sativa L.)
- Sugar Nucleotide Contents in Suspension-cultured Rice Cells(Biological Chemistry)
- Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People
- Different Distributions of α-Glucosidases and Amylases in Milling Fractions of Rice Grains
- Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
- 米の炊飯過程における水分分布の視覚的・定量的把握
- 大豆たん白質と諸系列デンプンの相互作用による複合体群の形成と有用調理物性のスクリーニング (第14回研究報告会記録)
- 植物性食品の最適加熱条件設定に関する基礎的研究(平成23年度学会賞受賞記念論文)
- シューの空洞膨化に及ぼす諸条件の影響とその機構
- 北海道厚岸産シングルシード方式による養殖マガキ成分の季節変化
- Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions
- 調理によるムクナ属マメの一般成分およびL-DOPAの変化
- 根菜類の食塩拡散過程の予測と適度な食塩濃度の評価
- シミュレーションによるジャガイモの最適加熱時間におよぼす水温上昇速度の影響の解析
- Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies
- 硬さと塩味を考慮したシミュレーションによる根菜類の最適調理条件の設定
- 根菜類中のNaCl拡散係数と調理過程の食塩濃度の予測
- Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies
- Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking
- Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice