スポンサーリンク
Department of Agricultural Chemicatry, The University of Tokyo | 論文
- Gibberellin-induced Cysteine Proteinase Occurring in Germinating Rice Seeds and Its Specificity for Digesting Oxidized Insulin B-Chain(Food & Nutrition)
- Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray
- Studies on Functional Foods in Japan : State of the Art
- Purification and Properties of a Cysteine Proteinase from Germinating Rice Seeds
- Effects of Peanut-Skin Procyanidin A1 on Degranulation of RBL-2H3 Cells
- Serum Cholesterol Reduction by Feeding a High-Cholesterol Diet Containing a Lower-Molecular-Weight Polyphenol Fraction from Peanut Skin
- Novel Angiotensin I-Converting Enzyme Inhibitory Peptides Found in a Thermolysin-Treated Elastin with Antihypertensive Activity
- Peanut-Skin Polyphenols, Procyanidin A1 and Epicatechin-(4 β→6)-epicatechin-(2 β→O→7, 4 β→8)-catechin, Exert Cholesterol Micelle-Degrading Activity in Vitro
- Electrophoretical Analysis of Zein and Isolation of Its Components
- Enzymatic Modification of Protein Functionality: Implantation of Potent Amphiphilicity to Succinylated Proteins by Covalent Attachment of Leucine Alkyl Esters
- Administration of Lysinoalanine-containing Proteins to Rats and the Characterization of Their Small Intestinal Contents
- Incorporation of L-Leucine 1-13C-Dodecyl Ester to Succinylated αs1-Casein during a Papain-catalyzed Reaction
- Analysis of Sulfhydryl Groups in Zein
- Purification of a Cysteine Proteinase Inhibitor from Rice, Oryza sativa L. japonica
- Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems
- Enzymatically Modified Gelatin as an Antifreeze Protein
- Involvement of Unmasked Serine Residues in Formation of Lysinoalanine: Verification by a Study with Dephosphorylated αsl-Casein and Poly- L-serine
- Metabolic Transit of Lysinoalanine in the Rat Body: Observation of Feeding Tests with Alkali-treated Casein and Gluten
- An Enzymatically Modified Protein Produced with Covalent Incorporation of L-Methionine for Use in Nutritional Improvement of Soy Protein
- Surface Properties of Enzymatically Modified Proteins in Aqueous Systems