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Updated: Sep 8, 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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酵素抵抗のメカニズムを解明する

Yu Tian1, Yu Wang2, Xingxun Liu3

  • 1Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, University of Copenhagen, DK-1871 Frederiksberg C, Denmark; Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.

Carbohydrate polymers
|September 5, 2025
PubMed
まとめ

アミロース高濃度 (HAS) は酵素抵抗性が変化する. アミロース含有量だけでなく最適の酵素親和度が水解速度を決定し 耐性粉の設計に影響します

キーワード:
アミロース濃度の高い粉インターフェイス酵素触媒耐性粉サバティエ原則基板構造と触媒の関係

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