Distribution of a-glucosidase interacting proteins, which could affect glucose production during cooking, in rice grains and their elution behavior during rice cooking
| Project/Area Number |
26350115
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
OOKURA Tetsuya 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 主席研究員 (70353935)
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| Co-Investigator(Renkei-kenkyūsha) |
KASAI Midori お茶の水女子大学, 人間創成科学科, 教授 (10262354)
TSUYUKUBO Mika 東洋大学, 食環境科学部, 助教 (50646924)
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| Project Period (FY) |
2014-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 免疫染色 / 炊飯 / イムノブロット / ELISA / αグルコシダーゼ / αアミラーゼインヒビター / αアミラーゼ/トリプシンインヒビター / 免疫蛍光二重染色 / Elisa / 使用停止 / 米飯 / アミラーゼインヒビター / グルコシダーゼインヒビター / 品種間差 |
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| Outline of Final Research Achievements |
Glucose and reducing sugars play important roles for sweet taste of cooked rice. We focused on the α-glucosidase, which produces glucose from non-reducing ends of starch, and its interacting proteins. Having produced antibodies against the interacting proteins, we investigated their distribution in rice grains and their elution behavior during rice cooking with immunoblot analysis and immuno-fluorescent staining.
In brown rice, immunostain analysis revealed that the interacting proteins and α-glucosidase were mainly localized along cell walls of amyloplasts. During rice cooking, the interacting proteins were detected in rice grains and in cooking water. Not having gotten reproducible protein recovery from cooked rice grains, we were unable to obtain amounts of the interacting proteins in cooked rice grains. Further study is required for elucidating how the interacting proteins and α-glucosidase affect glucose production during rice cooking.
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Report
(4 results)
Research Products
(1 results)
