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タイトルヨミ
ベイシツ ニ カンスル ケンキュウ ダイ2ホウ アミノサン
日本語以外のタイトル
Studies on the Characters of Rice Kernel-"Beisitu"(2) : Free Amino Acid in Rice Kernel
ファイル
言語
日本語
著者
高野 圭三
野津 幹雄
内容記述(抄録等)
The workers investigated changes of free amino acid in rice kernels related with storaged duration by mean of paper partition chromatography. For paperchromatography. Toyo filter paper No. 51 and phenol (80%) water solution or butanol-acetic acid-water (4 : 1 : 1) solution chosen as solvent were used and also the developed spots were identified by Rf value determined previously with Azinomoto K. K.'s pure reagent. The results obteind can be summarized as follows :
Of free amino acid in flesh brown rice (Harvest: 1960, Variety Norin No. 17), glutamic acid was declosed in the richest amount, next to alanine, aspartic acid, glycine, histidine and least to valine, especially histidine being not holded in endosperm. The amino acids as above have tendency to decrease in older rice (Harvest : 1957-1959) and both aspartic acid and glutamic acid decreased more clealy than the others and the decrease of alanine was a little shown on map so far as this experiment was concerned. In later storaged duration, we belive some amino acids were producted by the denaturation of the proteins presumably and these amino acids were comporsed of asparagine, cystine and leucine.
It seems to be absolutely necessary on research and discussion for rice taste ("Syokumi" of rice) to investigate glutamic acid, glycine and alanine as a important amino acids perhaps containing in white rice (endosperm).
掲載誌名
島根農科大学研究報告
9
開始ページ
(A-1)1-6
ISSN
05598311
発行日
1961-03-31
NCID
AN00108241
出版者
島根農科大学
出版者別表記
The Shimane Agricultural College
資料タイプ
紀要論文
部局
生物資源科学部
備考
A,Bを含む
開学十周年記念号(Commemoration Number for the 10th Anniversary)
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