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Comparative Study on Structures of Three Hayadakimai Products Produced with Different Heating Conditions
partial-cooked rice (Hayadakimai) water absorption granule structure RVA
2008/4/20
Hayadakimai is a briefly cooked rice product with an appearance similar to that of uncooked rice. It requires only a short time cooking before serving without the washing and soaking processes essenti...
Conversion from 1,5-Anhydro-D-Fructose into Functional Compound, Ascopyrone P by Heating
1,5-anhydro-D-fructose ascopyrone P antioxidant
2008/4/20
Radical scavenger activity of the heated, aqueous solution of 1,5-anhydro-D-fructose was higher than that of non-heated one. The reason was ascopyrone P, which had 500-fold stronger radical-scavenger ...
Correlation between Property of Paste and Drying Rate on Degree of Swelling of Normal Rice Cracker
sembei drying swelling
2008/4/20
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
Creation of a Novel Hydrolase by Site-directed Mutagenesis of Malto-oligosyltrehalose Synthase
trehalose malto-oligosyltrehalose synthase site-directed mutagenesis transglycosylation hydrolysis
2008/4/20
Malto-oligosyltrehalose synthase (EC 5.4.99.15, MTSase) catalyzes the conversion of α-1,4-glucan to glycosyltrehalose by forming an α,α-1,1-glucosidic linkage on the reducing side of the α-1,4-glucan....
Crystal Structure of GH54 α-L-Arabinofuranosidase and Unique Function of CBM42 Attached to It
crystallography glycoside hydrolase family 54 α-L-arabinofuranosidase arabinose-binding domain carbohydrate-binding module family 42
2008/4/20
As the first known structures of a glycoside hydrolase family 54 enzyme, we determined the crystal structures of free and arabinose-complex forms of α-L-arabinofuranosidase from Aspergillus kawachii I...
Cultivar Identification of Rice (Oryza sativa L.) by PCR Method and its Application to Processed Rice Products
rice DNA cultivar identification PCR processed rice product
2008/4/20
As the cultivars of rice affect markedly eating quality, processing suitability and price, identification or differentiation of rice cultivars is very important. The present authors developed suitable...
Current Understanding on Starch Granule Structures
starch granule structure amylose amylopectin
2008/4/20
Starch is synthesized in semi-crystalline granular structures. Starches of different botanical origins possess different granular sizes, morphology, polymorphism and enzyme digestibility. These charac...
Cycloisomaltooligosaccharides Contained in the Kokuto Produced in Okinawa Prefecture
cyclodextran cycloisomaltooligosaccharide Kokuto
2008/4/20
Kokuto samples that have been traditionally produced in Okinawa Prefecture were dissolved in water and insoluble contaminants were removed by centrifugation. Water-soluble oligosaccharides contained i...
Design and Synthesis of α-Glucosidase Inhibitor Having DNA Cleaving Activity
α-glucosidase inhibitor DNA cleavage apoptosis ER stress
2008/4/20
Apoptosis, or programmed cell death, is a mechanism by which cells undergo death to control cell proliferation or in response to DNA damage. The present study was designed to explore small molecule ap...
Determination and Analysis of the Starch Binding Domain of Streptococcus bovis 148 Raw-Starch-Hydrolyzing α-Amylase
Streptococcus bovis α-amylase linker starch binding domain CBM26
2008/4/20
We analyzed the functional structure of Streptococcus bovis 148 α-amylase (AmyA) to determine the starch binding domain (SBD) of this enzyme. Several derivative AmyAs and putative SBD segments were co...
Developing and Engineering Enzymes for Manufacturing Amylose
amylose glucose polymer α-glucan phosphorylase glycogen debranching enzyme protein engineering
2008/4/20
Amylose is a functional biomaterial and is expected to be used for various industries. However at present, manufacturing of amylose is not done, since the purification of amylose from starch is very d...
Occurrence of Multiple Forms for Starch Synthase II Isozyme in Developing Seeds of Kidney Bean
diversity kidney bean starch biosynthesis starch synthase
2008/4/20
Starch synthases contribute to the elongation of glucan chains during starch synthesis, and therefore their characteristics are one of the dominant factors influencing the fine structure of starch. To...
Optimization of Microwave-assisted Extraction of Polysaccharides from the Fruiting Body of Mushrooms
microwave irradiation polysaccharides mushroom
2008/4/20
Microwave irradiation in the presence of water was applied for extraction of polysaccharides from the fruiting body of Hericium erinaceum, a mushroom called Yamabushitake. In this study, the effects o...
Oxidative Polymerization of Phenolic Glycosides by Peroxidase
peroxidase polymerization arbutin glycoside coupling
2008/4/20
Oxidative polymerization of phenolic glucosides catalyzed by horseradish peroxidase (HRP) was reviewed. Hydroquinone β-glucoside (arbutin, β-Arb) and hydroquinone α-glucoside (α-Arb) were polymerized ...
Pectin-degrading Enzymes Produced by Fungi
pectin arabinanase ferulic acid esterase rhamnogalacturonase exo-polygalacturonase
2008/4/20
Carbohydrates are the most abundant material produced by plants and processes for their efficient conversion and utilization are of major importance in biotechnology. Their enzymatic conversion can be...