Itoh, Yuuki Crofts, Naoko Abe, Misato F. Oitome, Naoko Fujita, Naoko
Published in
Journal of Applied Glycoscience
The structure and properties of starch reserves in rice seeds are strongly affected by deficiencies in specific starch biosynthetic enzymes, which are highly expressed in storage tissues. Rice lines with unique seed starches should be utilized for food and industrial applications in the near future. We are currently developing novel rice mutant lin...
Sato, Shota Ohta, Kunihiko Kojima, Kaoru Kozeki, Takuya Ohmachi, Tetsuo Yoshida, Takashi
Published in
Journal of Applied Glycoscience
Xyloglucan is a major hemicellulosic component in plant cell walls. Phytopathogenic fungi secrete cell wall-degrading enzymes on their infection to hosts, while the nature of the cell wall-lytic enzymes of such fungi are yet to be fully understood. Verticillium dahliae is a soil-borne fungus that causes vascular wilt diseases in a variety of commer...
Mori, Marina Ichikawa, Megumi Kiguchi, Yumiko Miyazaki, Takatsugu Hattori, Makoto Nishikawa, Atsushi Tonozuka, Takashi
Published in
Journal of Applied Glycoscience
Pedobacter heparinus heparin lyase II ( Ph HepII) is composed of N-terminal, central, and C-terminal domains. A long surface loop, designated loop-A, is in the N-terminal domain and is composed of amino acids 84-89. In this study, we deleted two, three, or four residues in loop-A to create Δ86-87, Δ85-87, and Δ84-87 Ph HepII deletion mutants. We hy...
Matsunaga, Kazuhiko Setoguchi, Shinji Shimono, Kaori Kamesawa, Hiroyuki Nakamura, Toshikazu Funane, Kazumi
Published in
Journal of Applied Glycoscience
Sugarcane vinegar is produced in various countries of southern Asia. It is also a niche product of the Kagoshima and Okinawa Prefectures in Japan. Turbid compounds are sometimes found in sugarcane vinegar, thereby lowering the market value. In this study, the turbid compounds were precipitated with a 1:2 (v/v) volume of ethanol, and they were ident...
Murakami, Seigo Kuramochi, Mai Koda, Tomonori Nishio, Taichi Nishioka, Akihiro
Published in
Journal of Applied Glycoscience
We examined a method to produce bread from crystalline rice flour without using thickening agents such as gluten, polysaccharide thickening, and amorphous rice flour. Rice grains were pulverized by a jet mill to produce flour. Samples of rice flours of various particle size distributions were prepared by using a size shifter. The degree of starch d...
