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Updated: Sep 9, 2025

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

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米の調理行動におけるタンパク質媒介の品質管理メカニズムの探索:静的なタンパク質含有量からダイナミックな構造へ

Mengdi Chen1, Han Geng1, Dong Wang1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.

Food chemistry
|August 30, 2025
PubMed
まとめ

米のタンパク質は,粉のゼラティニゼーションと水の吸収を制限するより密度の高いネットワークを形成することで,調理の質感を調節します. 消費者の好みに合わせて 米の質感を調整する戦略です

キーワード:
炊いた米食事の質浸出物タンパク質の構造質感の特性

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