Study on elucidation of relation between cell-wall related enzymes and physical properties of cooked barley
| Project/Area Number |
22500729
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Niigata University |
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Principal Investigator |
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | 食品 / 植物 / 酵素 / 物性 / 食品科学 / 大麦 / セルラーゼ / キシラナーゼ / PCR / DNA解析 |
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| Research Abstract |
Principal properties, such as amylose, protein and physical properties of cooked barley, were evaluated. Template DNAs for PCR were developed using world-wide barley samples, and primers for cell-wall related enzymes, such as cellulase or xylanase, were developed. Novel primers for main proteins, starch-related enzymes, protein Z, hop-related primers, yeast-related primers, were developed. Multiple regression analyses were carried out, using above-mentioned primers, for taste or foam stability of beer, which led to high multiple regression coefficients.
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Report
(4 results)
Research Products
(8 results)
