FAGOPYRUM PLANT HAVING REDUCED AMYLOSE CONTENT

• Main Authors: OTSUKA SHIORI, HARA NAOSHI, MATSUI KATSUHIRO, AOKI NORIAKI, SATOU RIE, ISHIGURO KOJI, HARA TAKAHIRO, TAKESHIMA RYOMA, AII JOTARO, NODA TAKAHIRO, MORISHITA TOSHIKAZU, SUZUKI TATSURO, NAKANO AYANA, OSAWA RYO
• Format: Patent
• Language: English; Japanese
• Published: 16.03.2022
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FISHING; FORESTRY; HUMAN NECESSITIES; HUNTING; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; NEW PLANTS OR PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TRAPPING; VINEGAR; WINE

To provide a low-amylose Fagopyrum plant; and to reduce an amylose content, thereby improving the texture of the food including a Fagopyrum plant and improving the workability in the production of the food.SOLUTION: A Fagopyrum plant satisfies at least one of the following conditions: an amylose con...