Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Masahiko Samoto"'
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100115- (2022)
Two existing approaches facilitate the understanding of the role of soy protein in maintaining soybean product quality: the first involves the separation of the major protein fractions from the soybean seeds via various techniques, whereas the second
Externí odkaz:
https://doaj.org/article/dd493e76247d49c39e7fbc7a8e327c67
Autor:
Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Yuki Higashino, Yuko Nambu, Masahiko Samoto, Masahiro Sugiyama, Yasuki Matsumura
Publikováno v:
Food Hydrocolloids. 141:108745
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6e45963fb6954e515c841013147d2a5
https://doi.org/10.1016/j.foodhyd.2023.108745
https://doi.org/10.1016/j.foodhyd.2023.108745
Autor:
Yuko Nambu, Masanobu Yanagisawa, Kentaro Matsumiya, Toya Ishii, Yasuki Matsumura, Masahiko Samoto
Publikováno v:
Food Structure. 12:64-72
Soybean oil bodies are natural and environment-friendly emulsifying agents from plant resources required as a substitute for emulsifiers such as low-molecular-weight one and animal proteins. The aim of this study was to reveal the interfacial propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3858dc193d782c7f057841095b0e733f
https://doi.org/10.1016/j.foostr.2016.12.005
https://doi.org/10.1016/j.foostr.2016.12.005
Autor:
Jiraporn Sirison, Toya Ishii, Mitsutaka Kohno, Kentaro Matsumiya, Yasuki Matsumura, Masahiko Samoto
Publikováno v:
Food Hydrocolloids. 112:106345
Soy lipophilic protein (LP) is considered to form a major fraction of soy protein isolate, in addition to β-conglycinin (7 S) and glycinin (11 S). LP consists of phospholipid-protein complex and phospholipid-free protein molecules. Surface and foami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::329ea93f2be5ae1c3f850eda39061155
https://doi.org/10.1016/j.foodhyd.2020.106345
https://doi.org/10.1016/j.foodhyd.2020.106345
Autor:
Hiroshi Hidaka, Jiraporn Sirison, Mitsutaka Kouno, Yasuki Matsumura, Masahiko Samoto, Kentaro Matsumiya
Publikováno v:
Bioscience, biotechnology, and biochemistry. 81(4)
Solubility of soy lipophilic proteins (LP) was studied as compared with that of other soy protein fractions. LP, β-conglycinin, glycinin, and soy protein isolate (N-SPI) were prepared under the condition to avoid heat denaturation. Solubility of LP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cc97e36fb0b59943237136b64384079
https://pubmed.ncbi.nlm.nih.gov/28300503
https://pubmed.ncbi.nlm.nih.gov/28300503
Autor:
Koji Takahashi, Masahiko Samoto, Yukio Kawamura, Hideaki Tsuji, Tadashi Ogawa, Miki Hiemori, Kohsei Tabuchi, Yoichi Fukuda
Publikováno v:
Bioscience, biotechnology, and biochemistry. 61(12)
A wild-type soybean contains three major allergenic proteins, Gly m Bd 30K, the α-subunit of conglycinin, and Gly m Bd 28K. A genetically mutated soybean (Tohoku 124), which was originally developed as a cultivar lacking the α- and α'-subunits of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d66049685603a7c48f74fabfda074fe9
https://pubmed.ncbi.nlm.nih.gov/27396895
https://pubmed.ncbi.nlm.nih.gov/27396895
Publikováno v:
Bioscience, biotechnology, and biochemistry. 62(5)
The precipitate formed by ultracentrifuging a defatted soybean extract at 200,000×g for 50 min at pH 7.5 was composed of particles of 100-200 nm in diameter and enriched with 34-kDa, 24-kDa and 18-kDa proteins. An SDS-PAGE analysis showed these prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b223ac95816a1c4bbd4166627a4268ed
https://pubmed.ncbi.nlm.nih.gov/27392589
https://pubmed.ncbi.nlm.nih.gov/27392589
Autor:
Rie Ito, Yukihiro Nakabou, Masahiko Samoto, Mitsutaka Kohno, Takashi Koikeda, Motohiko Hirotsuka, Motohiro Maebuchi
Publikováno v:
Food Science and Technology Research. 13:45-53
In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations of various amino acids. Peptides used in this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17ece1d5e8d92a6ed2a0730de94bf125
https://doi.org/10.3136/fstr.13.45
https://doi.org/10.3136/fstr.13.45
Publikováno v:
Journal of Nutritional Science and Vitaminology. 46:271-279
About 15 soybean proteins were shown to be recognized by sera of soybean-sensitive patients with atopic dermatitis. Three of them were identified as major allergens and designated as Gly m Bd 60K, Gly m Bd 30K, and Gly m Bd 28K, respectively. Gly m B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29a289f3e2dbfe53452b42dafb4b6b4f
https://doi.org/10.3177/jnsv.46.271
https://doi.org/10.3177/jnsv.46.271
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 60:1006-1010
When defatted soy milk was ultracentrifuged, 34kDa allergenic soyabean protein Gly m Bd 30 K was more abundant in the precipitate than in the supernatant by an SDS-PAGE analysis. The addition of more than 10 mM of 2-mercaptoethanol (2-ME) to the soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::318b4f5ace8df50ce9c618511a00f08b
https://doi.org/10.1271/bbb.60.1006
https://doi.org/10.1271/bbb.60.1006