Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Katsuyuki Hayakawa"'
Autor:
Kiyosumi Hori, Tomoya Okunishi, Kenji Nakamura, Ken Iijima, Masahiro Hagimoto, Katsuyuki Hayakawa, Koka Shu, Takashi Ikka, Hiroto Yamashita, Masanori Yamasaki, Yoshinobu Takeuchi, Shota Koyama, Yoshimasa Tsujii, Toshiaki Kayano, Takuro Ishii, Toshihiro Kumamaru, Yasushi Kawagoe, Toshio Yamamoto
Publikováno v:
Rice, Vol 15, Iss 1, Pp 1-13 (2022)
Abstract Phenotypic differences among breeding lines that introduce the same superior gene allele can be a barrier to effective development of cultivars with desirable traits in some crop species. For example, a deficient mutation of the Protein Disu
Externí odkaz:
https://doaj.org/article/9614159ba8c4438ca6a552719e5ce12c
Autor:
Namie Ohtsuki, Keiko Kizawa, Akiko Mori, Ayako Nishizawa-Yokoi, Takao Komatsuda, Hitoshi Yoshida, Katsuyuki Hayakawa, Seiichi Toki, Hiroaki Saika
Publikováno v:
Frontiers in Genome Editing, Vol 2 (2021)
Gene targeting (GT) enables precise genome modification—e.g., the introduction of base substitutions—using donor DNA as a template. Combined with clean excision of the selection marker used to select GT cells, GT is expected to become a standard,
Externí odkaz:
https://doaj.org/article/6232192f2852446bb66ec7999bc986e9
Publikováno v:
Foods, Vol 9, Iss 11, p 1643 (2020)
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo
Externí odkaz:
https://doaj.org/article/e2f005b1d9594dc2be7072f3083898cb
Publikováno v:
Journal of Cereal Science. 111:103683
Publikováno v:
Food chemistry. 386
Arabinoxylans are important for dough and breadmaking properties. It is not clear how arabinoxylans of different molecular weights behave during the breadmaking process as well as the changes in individual structures. We investigated changes in the m
Publikováno v:
Processes, Vol 9, Iss 1244, p 1244 (2021)
Processes
Volume 9
Issue 7
Processes
Volume 9
Issue 7
In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis were performed on proteins extr
Publikováno v:
Journal of proteomics. 246
Gliadin is a major wheat seed storage protein that affects the extensibility of flour dough. Multiple genes encode gliadin, and there are numerous isoforms encoded by these genes, some of which might be related to flour quality. In this study, gliadi
Publikováno v:
Journal of Cereal Science. 86:15-21
Alpha-gliadins are one of the major seed storage proteins in wheat and considered involved in wheat dough extensibility. We investigated the relationship between α-gliadin allele types and the extensibility of the resulting flour dough. In a prelimi
Autor:
Takao Komatsuda, Katsuyuki Hayakawa, Hiroaki Saika, Seiichi Toki, Namie Ohtsuki, Ayako Nishizawa-Yokoi, Akiko Mori, Hitoshi Yoshida, Keiko Kizawa
Publikováno v:
Frontiers in Genome Editing
Frontiers in Genome Editing, Vol 2 (2021)
Frontiers in Genome Editing, Vol 2 (2021)
Gene targeting (GT) enables precise genome modification—e.g., the introduction of base substitutions—using donor DNA as a template. Combined with clean excision of the selection marker used to select GT cells, GT is expected to become a standard,
Publikováno v:
Food Hydrocolloids. 109:106129
Arabinoxylans (AXs) are the major nonstarch polysaccharides of wheat. AX functionality is essential for many wheat flour-based products, including pan bread. Regarding the quality of pan bread, the primary focus has been on protein content and qualit