論文

2012年9月

Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies

FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Mika Tsuyukubo
  • ,
  • Tetsuya Ookura
  • ,
  • Shinya Tsukui
  • ,
  • Toshiaki Mitsui
  • ,
  • Midori Kasai

18
5
開始ページ
659
終了ページ
666
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.3136/fstr.18.659
出版者・発行元
KARGER

Rice grains contain starch degrading enzymes, including alpha-glucosidases, alpha-amylases, beta-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 degrees C) and when the temperature reached 40 degrees C and 60 degrees 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, alpha-glucosidase, isoamylase 1, and alpha-amylase E were detected in both rice grains and cooking water at each temperature. Bands corresponding to a-amylases A + B and H were not detected in rice grains, but were detected in the cooking water at each temperature. The beta-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.

リンク情報
DOI
https://doi.org/10.3136/fstr.18.659
CiNii Articles
http://ci.nii.ac.jp/naid/10031054494
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000310098300009&DestApp=WOS_CPL
ID情報
  • DOI : 10.3136/fstr.18.659
  • ISSN : 1344-6606
  • CiNii Articles ID : 10031054494
  • identifiers.cinii_nr_id : 9000107388022
  • Web of Science ID : WOS:000310098300009

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