Analysis of the behavior of enzyme in the barley during cooking with rice.
| Project/Area Number |
25750022
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Ochanomizu University |
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Principal Investigator |
TSUYUKUBO MIKA お茶の水女子大学, サイエンス&エデュケーションセンター, 講師 (50646924)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 大麦 / 米 / β-アミラーゼ / 炊飯 / 酵素 / 局在 / 麦飯 / 糖量 / 抗原抗体反応 / β―アミラーゼ / 免疫染色法 |
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| Outline of Final Research Achievements |
The localization and functions of the starch degrading enzymes in the barley have been unknown. In this study, I investigated the localization of barley β-amylase when barley and rice were soaked in water and heated together 60℃. In the rice grains, the amount of barley β-amylase was highest when water temperature 40℃. By immunofluorescence microscopy analysis, I observed barley β-amylase specific signals mainly at the margins of rice grains. These data clearly showed that a part of barley β-amylase was translocated from barley grains into rice grains through cooking water.
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Report
(4 results)
Research Products
(2 results)
