Zobrazeno 1 - 10
of 139
pro vyhledávání: '"KEIJI KAINUMA"'
Autor:
Yasunori Nakamura, Masami Ono, Tamao Hatta, Keiji Kainuma, Kazuki Yashiro, Go Matsuba, Akira Matsubara, Akio Miyazato, Goro Mizutani
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
It is known that one of starch branching enzyme (BE) isoforms, BEIIb, plays a specific role not only in the synthesis of distinct amylopectin cluster structure, but also in the formation of the internal structure of starch granules in rice endosperm
Externí odkaz:
https://doaj.org/article/162f28a016774d198c668d0e36843f16
Publikováno v:
Journal of Biorheology. 35:29-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05a1ac92c3563c2e273bfcd77bab9415
https://doi.org/10.17106/jbr.35.29
https://doi.org/10.17106/jbr.35.29
Autor:
Yasunori Nakamura, Akiko Kubo, Masami Ono, Kazuki Yashiro, Go Matsuba, Yifei Wang, Akira Matsubara, Goro Mizutani, Junko Matsuki, Keiji Kainuma
Publikováno v:
Plant molecular biology. 108(4-5)
BEIIb plays a specific role in determining the structure of amylopectin in rice endosperm, whereas BEIIa plays the similar role in the culm where BEIIb is absent. Cereals have three types of starch branching enzymes (BEs), BEI, BEIIa, and BEIIb. It i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1acd5568531db87d0aebb6d57be1f427
https://pubmed.ncbi.nlm.nih.gov/35099666
https://pubmed.ncbi.nlm.nih.gov/35099666
Autor:
Yasunori Nakamura, Keiji Kainuma
Publikováno v:
Plant molecular biology. 108(4-5)
Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approx
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcc9ad239d3fc6529eaf812bd46465a0
https://pubmed.ncbi.nlm.nih.gov/34599732
https://pubmed.ncbi.nlm.nih.gov/34599732
Autor:
Keiji Kainuma
Publikováno v:
Bulletin of Applied Glycoscience. 9:162-171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d11df58e5e6db507d356bafbfcf0b27f
https://doi.org/10.5458/bag.9.3_162
https://doi.org/10.5458/bag.9.3_162
Publikováno v:
Carbohydrate Polymers. 257:117620
Professor Dexter French (1918–1981) was an American chemist and biochemist at Iowa State College (University in 1959). He devoted his career to advance knowledge of polysaccharides and oligosaccharides, in particular starch, cyclodextrins, and enzy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ede0d58efcde3a333fc325779036bb0
https://doi.org/10.1016/j.carbpol.2021.117620
https://doi.org/10.1016/j.carbpol.2021.117620
Publikováno v:
Sago Palm ISBN: 9789811052682
Sago palm is a highly efficient starch-producing plant found in humid tropical zones. In the areas where sago palms are cultivated, its plantation methods and food cultures have been conveyed from generation to generation. Recently, it is increasingl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96b1dcf5b782ab53a5c62cde2b13ca49
https://doi.org/10.1007/978-981-10-5269-9_21
https://doi.org/10.1007/978-981-10-5269-9_21
Autor:
Keiji KAINUMA
Publikováno v:
KAGAKU TO SEIBUTSU. 50:289-297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8d335ffda7bed4efb048de30793f256
https://doi.org/10.1271/kagakutoseibutsu.50.289
https://doi.org/10.1271/kagakutoseibutsu.50.289
Publikováno v:
Journal of Applied Glycoscience. 50:395-403
米の食味と糊化・老化特性との関連について,食味やアミロース含量の異なる米8種を試料として研究を行った.測定として示差走査熱量計による米澱粉の熱的挙動は,糊化した試料を室温に
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::415da983e1e31c9e5c27bedcabec9249
https://doi.org/10.5458/jag.50.395
https://doi.org/10.5458/jag.50.395
Publikováno v:
Journal of Applied Glycoscience. 50:9-13
A rapid and efficient rice starch isolation method was tested on two varieties of newly developed rice, Hoshinishiki (Kanto181) and Saikaimochi227 (a high-amylose and a high-yield waxy rice), and a reference rice variety, Nipponbare. Rice flour was s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::391a5789164c20d4dfb8eeea30a6d2d1
https://doi.org/10.5458/jag.50.9
https://doi.org/10.5458/jag.50.9