@article{oai:repository.naro.go.jp:00003004,
 author = {矢野, 裕之 and YANO, Hiroyuki and 竹内, 正彦 and TAKEUCHI, Masahiko and 加藤 (江森) , 澄恵 and KATO-EMORI, Sumie and 我妻, 義則 and WAGATSUMA, Yoshinori and 田口, 計哉 and TAGUCHI, Keiya and 岡澤, 由晃 and OKAZAWA, Yoshiaki and 西澤, 賢一 and NISHIZAWA, Kenichi and 黒田, 秧 and KURODA, Shigeru},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {Effect of starch gelatinization and the following amylase/protease treatments on the recovery of amino acids as well as on the solubility of rice protein was investigated. In our previous study, the supernatant obtained by a centrifugation of gelatinized and liquefied (i.e., amylase-treated) rice slurry contained almost no protein. In this study, the slurry was further treated with protease before centrifugation. Analyses on SDS-PAGE have shown that after centrifugation, the supernatant contained almost no protein. Moreover, 36% of total protein was recovered in the supernatant as free amino acids. The recovery of total amount of amino acids and peptides was estimated to 63%. This report is a pilot study to develop less−allergenic or low protein food material which is rich in amino acids and sugars., 米デンプンの糊化と, その後のアミラーゼおよびプロテアーゼ処理が蛋白質の挙動に与える効果を解析した. 前報では, 米粉に加水・加熱し糊化させた後, アミラーゼ処理で液化した糖化液を遠心すると, 上清には蛋白質がほとんど含まれないことを報告した. 本研究では, 糖化液をさらにプロテアーゼ処理し, 遠心後の上清にやはり蛋白質がほとんど含まれないことをSDS-PAGEで確認した. また, 糖化液に含まれる蛋白質の36% がアミノ酸として, アミノ酸とペプチドを併せると63% が上清に回収されることがわかった. 本報は極低蛋白質・低アレルゲンでアミノ酸, 糖類に富む食品原料を開発するための予備研究に位置づけられる.},
 pages = {1--7},
 title = {澱粉の糊化と酵素処理が米蛋白質の溶解性に与える影響},
 volume = {76},
 year = {2012},
 yomi = {ヤノ, ヒロユキ and タケウチ, マサヒコ and カトウ(エモリ), スミエ and ワガツマ, ヨシノリ and タグチ, ケイヤ and オカザワ, ヨシアキ and ニシザワ, ケンイチ and クロダ, シゲル}
}