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Comparative Composition of Brown Rice Lipids (Lipid Fractions) of Indica and Japonica Rices

Autor: Kumi Kawaminami, Seisuke Ito, Yasuo Mano, Michiyuki Kojima, Masao Ohnishi

Publikováno v: Bioscience, biotechnology, and biochemistry. 63(4)

The brown rice lipids were analyzed from three japonica and two indica rices. They had substantially no difference in the ratio of NL, GL, and PL, the C16/C18 (16:0/the sum of 18:0, 18:1, 18:2, and 18:3) ratio in PL classes, and in the order of unsat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cee4cb64526370377c566ab357f1294
https://pubmed.ncbi.nlm.nih.gov/27389098

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Component Fatty Acids of Acidic Glycerophospholipids in Rice Grains: Universal Order of Unsaturation Index in Each Lipid among Varieties

Autor: Eiji Takahashi, Yasuo Mano, Seon-Kang Choi, Masao Ohnishi, Osamu Inatsu

Publikováno v: Journal of Oleo Science. 54:369-373

In five acidic glycerophospholipids (phosphatidylglycerol, phosphatidylinositol, cardiolipin and two N-acyl phospholipids containing ethanolamine) from grains of japonica and indica rices, phosphatidylglycerol had commonly the lowest unsaturation ind

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00c4a26b6766897cff1220b17c5c5083
https://doi.org/10.5650/jos.54.369

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Compositions of lipid classes, fatty acids and sterols in domestic rye grains

Autor: Masamichi Maemoto, Masao Ohnishi, Haruhiko Sato, Seisuke Ito, Yasuo Mano, Hajime Nakanishi

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 37:338-345

北海道産のライ麦4品種から脂質を抽出して,その脂質クラス,構成脂肪酸およびステロールの組成を調べて,以下の結果を得た. (1) 全脂質の収量は1.6～1.9%であった.そのうち中性脂質画分が�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e59742dcf1c6d59d170b29cd9635e74b
https://doi.org/10.3136/nskkk1962.37.5_338

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Changes in molecular species of glycerolipids from developing Vigna angularis seeds

Autor: Yasuo Mano, Masao Ohnishi, Michiyuki Kojima, Sigefumi Sasaki, Seisuke Ito

Publikováno v: Phytochemistry. 29:2091-2096

The molecular species of six glycerolipids, triacylglycerol (TG), monoglycosyldiacylglycerol (MGDG), diglycosyldiacylglycerol (DGDG), phosphatidylethanolamine (PE), phosphatidylcholine (PC) and phosphatidylinositol (PI) of developing Adzuki bean seed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f9014331ef5dbfd87ea8fa380b024634
https://doi.org/10.1016/0031-9422(90)83011-o

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Comparative Analyses of Fatty Acid Compositions in Rice Grain Glycerolipids among Three Cultivars with Different Chilling Susceptibilities

Autor: Seisuke Ito, Osamu Inazu, Masao Ohnishi, Yasuo Mano, Michiyuki Kojima, Takashi Nakamura

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 59:2309-2311

The ratios of oleic acid to linoleic and linolenic acids in phospholipid classes and triacylglycerol of rice grains were unexpectedly higher in the increasing order of cold tolerance among three varieties cultivated in Hokkaido. However, grain diglyc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::399b301d0fd3dd8518e3960de7e509a1
https://doi.org/10.1271/bbb.59.2309

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Structural Relationships of 1, 2-Diacylglycerol Residues in Glycerolipid Classes from Seeds, Leaves and Roots of Adzuki bean (Vigna angularis)

Autor: Yasuo Mano, Yasuhiko Fujino, Masao Ohnishi, Seisuke Ito, Sigefumi Sasaki, Michiyuki Kojima

Publikováno v: Journal of Japan Oil Chemists' Society. 38:619-625

Major glycerolipid classes such as triacylglycerol (TG), monoglycosyldiacylglycerol (MGDG), diglycosyldiacylglycerol (DGDG), phosphatidylcholine (PC), phosphatidylethanol-amine (PE) and phosphatidylinositol (PI) were isolated from seeds, leaves and t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f43c9cda36c244b0514dc99e2373a04d
https://doi.org/10.5650/jos1956.38.619

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Lipids in potato starch and potato protein products

Autor: Yasuo Mano

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 41:153-156

ジャガイモデンプンと, ポテトプロテインに内在している脂質を比較検討した。その結果は次のようであった。1) ジャガイモデンプンは0.015%の脂質を, また, ポテトプロテインは1.470%のそ�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::39e86ac8066b79c74622ae550899c5ba
https://doi.org/10.4327/jsnfs.41.153

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[Untitled]

Autor: Yasuo Mano

Publikováno v: Journal of the Japanese Society of Starch Science. 24:15-18

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c5306875a73efe274946bea7e235cfd
https://doi.org/10.5458/jag1972.24.15

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Comparison of characteristics and combined lipids in potato starches prepared in native and large-scale factories

Autor: Yasuo Mano, Masahiro Jinno, Shimako Ueda

Publikováno v: Journal of the Japanese Society of Starch Science. 36:277-282

在来方式で製造したバレイショの未粉および精粉澱粉と,合理化澱粉はいずれも1等粉の基準に達していた.アミログラムによれば未粉,精粉および合理化澱粉の間で,そのパターソが互いに�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c0eb5b7fa28902545dd024df0ad8123
https://doi.org/10.5458/jag1972.36.277

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[Untitled]

Autor: Yasuhiko Fujino, Yasuo Mano

Publikováno v: Journal of the Japanese Society of Starch Science. 22:1-5

1.米澱粉中の脂質の含量は,うるちで1.02%,もちで0.88%で,その中の中性脂質と極性脂質の比率は,うるちで64:36,もちで82:18であった。 2.米澱粉中の主な脂質クラスはうるち,もちともに遊離脂肪

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76103bb05d620f853f180dec13e21d93
https://doi.org/10.5458/jag1972.22.1

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