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- W2172029334 abstract "AbstractBy 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. In this study, the difference in the properties of starch and protein among the Hattan-type varieties was examined. Six Hattan-type varieties, Hattanso, Hattan No.10, Hattan No.35, Hattan No.40, Hattan-nishiki No.1 and Hattan-nishiki No.2, were used. As the properties of starch, amylose content, pasting properties and gelatinization properties were examined. The pasting and gelatinization properties were examined using a rapid viscoanalyzer (RVA) and a differential scanning calorimetry (DSC), respectively. As the properties of protein, the compositional ratio of two types of protein bodies (PB-II/PB-I) was analyzed. However, no significant differences in the above properties were observed among these Hattan-type varieties. The above properties of starch and protein in Hattanso seem to be retained in all of these..." @default.
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- W2172029334 date "2005-01-01" @default.
- W2172029334 modified "2023-09-24" @default.
- W2172029334 title "Properties of Starch and Protein of Hattan-Type Varieties of Rice Suitable for Brewing Original Hiroshima Sake" @default.
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- W2172029334 doi "https://doi.org/10.1626/pps.8.586" @default.
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