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- Tanaka, Junichi, et al. Show all 5 Authors
- Journal of cereal science 2015 v.61 pp. 105-110
- 1,4-alpha-glucan branching enzyme; amylopectin; amylose; bakery industry; baking; breads; breeding; cultivars; endosperm; flour; gluten-free foods; hardness; mutants; mutation; particle size; rice; texture; wheat
- ... Bread staling is a serious economic issue for the baking industry. Here, we found that shorter amylopectin chains caused by mutations play a role in maintaining the softer texture of rice bread. We used three rice cultivars that have a high proportion of short amylopectin chains in endosperm starch, two of which were starch branching enzyme I mutants, to make gluten-free and gluten-containing brea ...
- Tanaka, Junichi, et al. Show all 10 Authors
- Genomics Data 2015 v.5 pp. 115-119
- databases; elderly; gene expression; genes; mice; mouth; saliva; salivary glands; tissues
- ... Aging, also called senescence, is thought to be a physiological phenomenon that commonly occurs in various organs and tissues (Enoki et al., 2007 ). Many older adults experience dysfunction in their salivary glands, for example xerostomia, which is defined as dry mouth resulting from reduced or absent saliva flow (Nagler et al., 2004 ). In the present study, we investigated gene expression i ...