Sugar Content and Activity of Sucrose Metabolism Enzymes in Milled Rice Grain
نویسندگان
چکیده
منابع مشابه
Sugar content and activity of sucrose metabolism enzymes in milled rice grain.
Most rice (Oryza sativa L.) cultivars grown in the United States were selected for endosperm starch properties and not soluble sugar content. The minor pool of soluble sugar may affect the qualities of rice as a food. Some cultivar variation in soluble sugar content was detected in milled grain, essentially the starchy endosperm, of long grain varieties. Milled grain of cultivars Lemont and Tex...
متن کاملEnzymes of starch metabolism in the developing rice grain.
The levels of starch, soluble sugars, protein, and enzymes involved in starch metabolism-alpha-amylase, beta-amylase, phosphorylase, Q-enzyme, R-enzyme, and starch synthetase -were assayed in dehulled developing rice grains (Oryzasativa L., variety IR8). Phosphorylase, Q-enzyme, and R-enzyme had peak activities 10 days after flowering, whereas alpha- and beta-amylases had maximal activities 14 ...
متن کاملthe stady and analysis of rice agroclimatology in lenjan
the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
15 صفحه اولIron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal.
BACKGROUND Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based meals were carried out on milled rice but no research was done on brown rice of the same ...
متن کاملThe effects of various treatments of paddy rice on the aneurin and nicotinic acid content of the milled grain.
The first stage in the preparation of rice for food is the threshing of the harvested crop to yield paddy rice. This consists of the rice berry (or grain) enclosed in a rough, fibrous and silicious husk. Further preparation consists of hulling to remove this husk, followed by milling which removes the outer bran layer of the berry. For some time before beriberi was shown to result from a defici...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1989
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.89.3.893