Zobrazeno 1 - 10
of 181
pro vyhledávání: '"Naofumi Kitabatake"'
Autor:
Tetsuya Masuda, Satomi Kigo, Mayuko Mitsumoto, Keisuke Ohta, Mamoru Suzuki, Bunzo Mikami, Naofumi Kitabatake, Fumito Tani
Publikováno v:
Frontiers in Molecular Biosciences, Vol 5 (2018)
Thaumatin, an intensely sweet-tasting protein, elicits sweet taste with a threshold of only 50 nM. Previous studies from our laboratory suggested that the complex model between the T1R2-T1R3 sweet receptor and thaumatin depends critically on the comp
Externí odkaz:
https://doaj.org/article/a77656acf3724c0db907de71cb8acdff
Publikováno v:
Food Science and Technology Research. 24:1049-1058
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e9eeed23384b3bccb3cb3a9c35b3ee
https://doi.org/10.3136/fstr.24.1049
https://doi.org/10.3136/fstr.24.1049
Publikováno v:
Journal of Food Science. 81:C553-C562
We had earlier shown that the dispersion of wheat gluten in acetic acid solution conferred gliadin-like characteristics to the polymeric glutenins. To elucidate the molecular behavior of its polymeric glutenins, the characteristics of gluten powder p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e9e6e593a4e421fdce8e2a97d61efc8
https://doi.org/10.1111/1750-3841.13221
https://doi.org/10.1111/1750-3841.13221
Autor:
Mamoru Suzuki, Satomi Kigo, Bunzo Mikami, Tetsuya Masuda, Keisuke Ohta, Naofumi Kitabatake, Mayuko Mitsumoto, Fumito Tani
Publikováno v:
Frontiers in Molecular Biosciences
Frontiers in Molecular Biosciences, Vol 5 (2018)
Frontiers in Molecular Biosciences, Vol 5 (2018)
Thaumatin, an intensely sweet-tasting protein, elicits sweet taste with a threshold of only 50 nM. Previous studies from our laboratory suggested that the complex model between the T1R2-T1R3 sweet receptor and thaumatin depends critically on the comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84b1c9dda577f45aa2ae65aa78144d2b
http://europepmc.org/articles/PMC5816810
http://europepmc.org/articles/PMC5816810
Publikováno v:
Journal of Food Science. 80:C269-C278
Spray-dried gluten has unique properties and is commercially available in the food industry worldwide. In this study, we examined the viscoelastic properties of gluten powder prepared by dispersion in the presence of acetic acid or an ammonia solvent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4cf1853c22dd432fa4f7b6054e48b2e
https://doi.org/10.1111/1750-3841.12757
https://doi.org/10.1111/1750-3841.12757
Autor:
Naofumi Kitabatake, Etsushiro Doi
Publikováno v:
Food Proteins and their Applications ISBN: 9780203755617
Food Proteins and their Applications
Food Proteins and their Applications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4ac60552c56c7f7c71f33bfdfa98a70
https://doi.org/10.1201/9780203755617-11
https://doi.org/10.1201/9780203755617-11
Publikováno v:
Journal of the Institute of Brewing. 120:133-141
In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ecb05af20f1b30fee1db436498fd5f6
https://doi.org/10.1002/jib.116
https://doi.org/10.1002/jib.116
Autor:
Mina KATAGIRI, Naofumi KITABATAKE
Publikováno v:
KAGAKU TO SEIBUTSU. 52:530-534
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1082a92e8a12c928ca565d91395288b0
https://doi.org/10.1271/kagakutoseibutsu.52.530
https://doi.org/10.1271/kagakutoseibutsu.52.530
Publikováno v:
Biochimie. 95(7):1502-1505
Thaumatin, a sweet-tasting plant protein, elicits a sweet taste sensation at 50 nM in humans but not rodents. Although it was shown that the cysteine-rich domain (CRD) of human T1R3 (hT1R3) is important for the response to thaumatin, the amino acid r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8780e74b31a6e65f08ae5d24190cafaa
http://hdl.handle.net/2433/175269
http://hdl.handle.net/2433/175269
Publikováno v:
Bioscience, biotechnology, and biochemistry. 57(1)
The formation of transparent gels by 6% bovine serum albumin (BSA), pH 7.5, was examined by one- and two-step heating methods. Heating of the BSA solutions at various NaCl concentrations produced transparent gels at 25-50mM NaCl and transparent sols
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7304b1a12cea17222e39507c46ca53ee
https://pubmed.ncbi.nlm.nih.gov/27316871
https://pubmed.ncbi.nlm.nih.gov/27316871