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Updated: Jul 5, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

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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調理中の米粒における内生性および外生性α-グルコシダゼ酵素の空間的分布と構造的影響

Chie Ohmoto1, Kazutoshi Takahashi2, Hideyuki Yamaguchi2

  • 1Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-8681, Japan; Gifu University, 1-1 Yanagido, Gifu-shi, Gifu 501-1193, Japan.

Food chemistry
|February 18, 2026
PubMed
まとめ

この研究では,内生性α-グルコシダゼ (E-AG) とアスペルギルス・ニジャーα-グルコシダゼ (A-AG) が調理中の米にどのように分布するかを視覚化しました. A-AGは,A-AGと一致している.

キーワード:
調理プロセス 調理プロセス固有の酵素である.外源酵素は外源酵素である.米粒は米の穀物である.構造変化による変化α-グルコシダゼは

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