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  • Influence
Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins
In order to investigate the control mechanism of flavonol biosynthesis of grapevine, we obtained five genomic sequences (FLS1 to FLS5) of putative flavonol synthase genes from Vitis vinifera cv.Expand
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S-Adenosyl-L-methionine-dependent O-Methylation of 2-Hydroxy-3-alkylpyrazine in Wine Grapes: A Putative Final step of Methoxypyrazine Biosynthesis
The final step of 2-methoxy-3-alkylpyrazine (MP) biosynthesis has been presumed to involve O-methylation of 2-hydroxy-3-alkylpyarzine (HP), although this reaction has never been demonstrated inExpand
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Role of two alpha-L-arabinofuranosidases in arabinoxylan degradation and characteristics of the encoding genes from shochu koji molds, Aspergillus kawachii and Aspergillus awamori.
Two different alpha-L-arabinofuranosidases from Aspergillus kawachii were purified and characterized. The two enzymes acted synergically with xylanase in the degradation of arabinoxylan and resultedExpand
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Purification and Characterization of a O-Methyltransferase Capable of Methylating 2-Hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon)
An S-adenosyl-L-methionine-dependent O-methyl-transferase capable of methylating 2-hydroxy-3-alkyl-pyrazine (HP) was purified 7,300-fold to apparent homogeneity with an 8.2% overall recovery fromExpand
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Influence of Starch Characteristics on Digestibility of Steamed Rice Grains under Sake-making Conditions, and Rapid Estimation Methods of Digestibility by Physical Analysis
Retrogradation of starch in steamed rice grains under sake-making conditions was examined. The enthalpy change derived from retrogradation of amylopectin increased during the koji and sake mashExpand
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Structural Characteristics, Properties, and In Vitro Digestibility of Rice
ABSTRACT Using rice samples derived from normal rice cultivars and endosperm starch mutant, we investigated key factors contributing to the enzyme digestibility of steamed rice grains. The chemicalExpand
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Purification and characterization of rice alpha-glucosidase, a key enzyme for alcohol fermentation of rice polish.
Alpha-glucosidase, a key enzyme for nuka-sake brewing, was purified from Oryza sativa cv. Yamadanishiki, which is widely used for sake brewing. The molecular weight of the purified enzyme was 95 kDa.Expand
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Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties
Abstract This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing isExpand
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  • Open Access
Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Abstract By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred.Expand
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  • Open Access
Pasting and Gelatinization Properties of Endosperm-mutant Rice Grains Having a White Core (Shinpaku) and Analysis of their Suitability for Sake Brewing
Pasting and Gelatinization Properties of Endosperm-mutant Rice Grains Having a White Core (Shinpaku) and Analysis of their Suitability for Sake Brewing Isao ARAMAKI, Ryoko KANDA1, Yukie KIKUNAGA1,Expand
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  • Open Access