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벼에서의 아밀로즈 생합성 관련 Wx 단백질의 동정 및 분리
남백희(Baek Hie Nahm),김진구(Jin Ku Kim),최해춘(Hae Choon Choi) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6
The Wx protein, known as starch synthase or starch glucosyl transferase (E.C. 2.4.1.11), is responsible for the amylose synthesis. In an effort to explain the mechanism of amylose biosynthesis, the starch synthase known as Wx protein was identified by analyzing the various wx rice mutants with SDS-PAGE of proteins extracted from rice starch. Finally, the 66kDa protein was purified by extracting the starch-bound protein fractions followed by Suprose 12 gel filtration chromatography.
김기종(Ki Jong Kim),김선림(Sun Lim Kim),송진(Jin Song),손종록(Jong Rok Son),황흥구(Hung Goo Hwang),신진철(Jin Chul Shin),최해춘(Hae Choon Choi),최영근(Young Keun Choi),민용규(Young Koo Min) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3
To investigate the effects of harvesting times on physicochemical and milling properties of rice, milling tests were performed applying laboratory milling systems. Milling and head rice yields were highest in rice harvested at the 45 days after heading at 76.49 and 94.43%, respectively. Milled rice grain harvested 45 days after heading showed the highest minimum viscosity, as shown in the amylogram curves, as well as the lowest consistency viscosity. Protein and amylose contents were highest in rice harvested at 35 days after heading, whereas the instrumental taste score was highest 45 days after heading.