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サツマイモβ-アミラーゼに及ぼすポリフェノール類の影響
https://kwjc.repo.nii.ac.jp/records/832
https://kwjc.repo.nii.ac.jp/records/83206a02e13-f44d-47f2-ab7c-d65e701c52ed
名前 / ファイル | ライセンス | アクション |
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サツマイモβ-アミラーゼに及ぼすポリフェノール類の影響 (585.0 kB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2014-06-05 | |||||
タイトル | ||||||
タイトル | サツマイモβ-アミラーゼに及ぼすポリフェノール類の影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of Polyphenolics on Sweetpotato β-Amylase Activity | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | サツマイモ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | β-アミラーゼ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アントシアニン色素 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | カフェ酸誘導体 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ポリフェノール | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sweetpotato | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | β-amylase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | anthocyanin dyes | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | caffeic-acid derivatives | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | polyphenolics | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
著者名(日) |
木戸, めぐみ
× 木戸, めぐみ× 三反田, 詩織× 倉田, 理恵× 寺原, 典彦× 吉元, 誠 |
|||||
著者名よみ |
キド, メグミ
× キド, メグミ× サンタンダ, シオリ× クラタ, リエ× テラハラ, ノリヒコ× ヨシモト, マコト |
|||||
著者名(英) |
Kido, Megumi
× Kido, Megumi× Santanda, Shiori× Kurata, Rie× Terahara, Norihiko× Yoshimoto, Makoto |
|||||
著者所属(日) | ||||||
値 | 鹿児島女子短期大学 | |||||
著者所属(日) | ||||||
値 | 鹿児島女子短期大学 | |||||
著者所属(日) | ||||||
値 | 九州沖縄農業研究センター | |||||
著者所属(日) | ||||||
値 | 南九州大学 | |||||
著者所属(日) | ||||||
値 | 鹿児島女子短期大学 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | b-Amylase [EC 3.2.1.1] is an important enzyme for the industrial production of maltose as sweetener and as protective of starch degradation in food processing. Effects of polyphenolics, anthocyanin dyes and caffeic aid-derivatives prepared from sweetpotato on sweetpotato b-amylase were investigated for its industrial utilization. Crude extract of anthocyanin dyes did not inhibit b-amylase activity at a concentration of 2.0 mg/ml reaction mixture. In caffeoyl acid-derivatives, 3,4-dicaffeoyl-quinic acid had no inhibitory effect at a concentration of 2.0 mg/ml. Caffeic acid, chlorogenic acid, and 3,5-dicaffeoyl-quinic acid showed the inhibitory activity of about 20% against b-amylase at the same concentration. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12000830 | |||||
書誌情報 |
南九州地域科学研究所所報 en : THE BULLETIN OF THE INSTITUTE 巻 30, p. 7-12, 発行日 2014-03-14 |