http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100877837-B1
Outgoing Links
Predicate | Object |
---|---|
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-6895 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-1051 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-8245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y204-01021 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H1-06 |
filingDate | 2006-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2009-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2009-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-100877837-B1 |
titleOfInvention | Modification of Starch Characteristics of Rice Oil Using Dysfunction of Dongjin Rice Starch Synthetase |
abstract | The invention Japonica varieties of the dongjinbyeo starch synthase gene loss inserting a T-DNA on OsSS Ⅲa function mutants OsSSⅢa / Flo5 - using the first, the starch crystallinity of the rice endosperm is reduced compared to the wild-type, starch degree of polymerization ( DP) The starch granules of endosperm are small and round, characterized by a decrease in starch chains of 6-8, 16-20 and 30 or more, DP 9-15 and 22-29, and a decrease in initiation temperature of 1-5 ° C. The present invention relates to a method of manufacturing a rice formed in a loose structure, such rice is easy to separate the outer layer with fat, etc. suitable for making sake, etc., and has an energy saving effect on processing through heat treatment.n n n n Dongjin rice, starch synthase gene (OsSSIIIa), mutant (OsSSIIIa / Flo5-1), starch particle |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3430144-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101174903-B1 |
priorityDate | 2006-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 446.