Rheological properties of SSIIIa-deficient mutants of rice grain and the starch towards tailor-made carbohydrate foods

米粒和淀粉的 SSIIIa 缺陷突变体对定制碳水化合物食品的流变特性

• 批准号: 20500691
• 负责人: AKUZAWA Sayuri
• 金额: $ 2.66万
• 依托单位: Tokyo University of Agriculture
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20500691/
• 关键词: 食素材; 物性; 澱粉; 米; 変異体米; 日本晴; 澱粉合成酵素; 破断特性; 日本晴変異体米; レオロジー特性; 炊飯米; 動的粘弾性; 表面付着; RVA; SSIIIa; アミロペクチン; 鎖長分布; 粘弾性; 分子特性; レオロジー; スターチシンターゼIIIa; 粘性; 分子量; 炊飯特性

Starch synthase IIIa (SSIIIa)-deficient rice mutant, that was completely absent in SSIIIa activity, and the parental Nihonbare were characterized to reveal the relationship between the structure of the endosperm starches and the rheological properties of its starch pastes. The length and width of raw rice grains of SSIIIa and Nihonbare were similar, but the cooked rice grains of SSIIIa became longer than Nihonbare. The characteristic force-strain curve on cooked rice grain of SSIIIa was showed brittleness. Changes in the pasting and rheological peoperties of SSIIIa were mainly caused by the structure of amylopectin and SSIIIa was thought to be useful food material as a domestic rice crop.

淀粉合酶IIIA（SSIIIA）缺乏水稻突变体，在SSIIIA活性中完全不存在，而父母的nihonbare的特征是揭示了胚乳淀粉的结构与其淀粉糊的流变特性之间的关系。 Ssiiia和Nihonbare的Raw Rice Grains的长度和宽度相似，但是Ssiiia的煮熟的大米颗粒比Nihonbare更长。 SSIIIA煮熟的米粒上的特征性力 - 应变曲线表现出脆性。 SSIIIA的粘贴和流变人物的变化主要是由淀粉蛋白和SSIIIA的结构引起的，被认为是有用的食物材料作为家用水稻作物。

项目成果

Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures

不同质地固体食品的机械性能、人体咬合参数和咀嚼难易程度之间的关系

• 发表时间: 2009
• 期刊: Journal of Food Engineering
• 影响因子: 5.5
• 作者: Takahashi Toru;Kohyama Kaoru;Kumagai Masanori;Akiyama Yoshinobu;Hayakawa Fumiyo
• 通讯作者: Hayakawa Fumiyo

Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults

• DOI: 10.1271/bbb.70769
• 发表时间: 2008-07-01
• 期刊: BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
• 影响因子: 1.6
• 作者: Kohyama, Kaoru;Sasaki, Tomoko;Hayakawa, Fumiyo
• 通讯作者: Hayakawa, Fumiyo

Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles

荞麦面饮食行为的肌电图测量

• DOI: 10.1271/bbb.90539
• 发表时间: 2010
• 期刊: Bioscience, Biotechnology, and Biochemistry
• 作者: Kohyama Kaoru;Hanyu Takashi;Hayakawa Fumiyo;Sasaki Tomoko
• 通讯作者: Sasaki Tomoko

Plastidic α-glucan phosphorylase mutation dramatically affects the synthesis and structure of starch in rice endosperm

质体α-葡聚糖磷酸化酶突变显着影响水稻胚乳淀粉的合成和结构

• 发表时间: 2008
• 期刊: Plant Cell
• 影响因子: 11.6
• 作者: Satoh H. and Y. Nakamura.;他12名中各1及び14番目
• 通讯作者: 他12名中各1及び14番目

対馬の保存食「せん」の理化学的特性と「ろくべえ」のゲル物性

对马腌制食品“仙”的理化特性和“六兵卫”的凝胶特性

• 发表时间: 2010
• 作者: 田中真紀子;他
• 通讯作者: 他