Rice Protein Disulfide Isomerase (OsPDI) and Rice Chaperone Binding Protein (OsBiP) Levels Are Not Directly Correlated with the Eating Quality of Rice

Rice Protein Disulfide Isomerase (OsPDI) and Rice Chaperone Binding Protein (OsBiP) Levels Are Not Directly Correlated with the Eating Quality of Rice
Rice Protein Disulfide Isomerase (OsPDI) and Rice Chaperone Binding Protein (OsBiP) Levels Are Not Directly Correlated with the Eating Quality of Rice

ㆍ 저자명: Kim. Yeon-Jeong,Choi. Soon-Ho,Han. Yun-Jung,Jang. In-Cheol,Song. Jong-Tae,Bhoo. Seong-Hee,Seo. Hak-Soo
ㆍ 간행물명: Journal of the Korean Society for Applied Biological Chemistry
ㆍ 권/호정보: 2010년|53권 4호|pp.508-511 (4 pages)
ㆍ 발행정보: 한국응용생명화학회
ㆍ 파일정보: 정기간행물|ENG|
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ㆍ 주제분야: 기타

이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.

서지반출

기타언어초록

The composition and distribution of seed storage proteins are important factors for eating quality such as flavor and texture in rice. The levels of rice protein disulfide isomerase and rice chaperone binding protein proteins were examined in rice cultivars which have different eating qualities. Results showed that their levels have no direct correlation with eating quality.

키워드

eating quality OsBiP OsPDI rice seed storage protein

다운URL