熊澤義之 (Yoshiyuki Kumazawa) - マイポータル

基本情報

所属: 東京薬科大学生命科学部応用生命科学科食品科学研究室教授

学位: 水産学博士(北海道大学)

J-GLOBAL ID: 201801014477746399
researchmap会員ID: B000328485

外部リンク: http://logos.ls.toyaku.ac.jp/~lemb-5/

研究キーワード

研究分野

経歴

2018年7月 - 現在

東京薬科大学, 生命科学部
1990年4月 - 2018年6月

味の素株式会社

委員歴

受賞

2001年

技術賞, 水産食品におけるﾄﾗﾝｽｸﾞﾙﾀﾐﾅｰｾﾞの開発利用, 日本水産学会

熊澤義之

MISC

Response to Comment by Calderón de la Barca and Sigala-Robles on Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin

Andreas Heil, Keiichi Yokoyama, Yoshiyuki Kumazawa, Martin Hils

Journal of Agricultural and Food Chemistry 66(3) 749-750 2018年1月24日
Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin

Andreas Heil, Juergen Ohsam, Bernard van Genugten, Oscar Diez, Keiichi Yokoyama, Yoshiyuki Kumazawa, Ralf Pasternack, Martin Hils

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 65(32) 6982-6990 2017年8月
Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

Xu Wang, Youling L. Xiong, Hiroaki Sato, Yoshiyuki Kurnazawa

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 64(50) 9523-9531 2016年12月
Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope

Andreas Heil, Juergen Ohsam, Christian Buechold, Ralf Pasternack, Keiichi Yokoyama, Yoshiyuki Kumazawa, Martin Hils

JOURNAL OF CEREAL SCIENCE 70 47-56 2016年7月
Microbial Transglutaminase Treatment in Pasta-Production Does Not Affect the Immunoreactivity of Gliadin with Celiac Disease Patients' Sera

Tobias Ruh, Juergen Ohsam, Ralf Pasternack, Keiichi Yokoyama, Yoshiyuki Kumazawa, Martin Hils

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62(30) 7604-7611 2014年7月
Development and application of transglutaminase for seafood products

Yoshiyuki Kumazawa

Nippon Suisan Gakkaishi (Japanese Edition) 68(5) 633-636 2002年
Development and application of microbial transglutaminase

Yoshiyuki Kumazawa, Tomoko Ohtsuka, Katsuya Seguro, Noriki Nio

Studies in Surface Science and Catalysis 132 989-994 2001年1月1日
Recent Research Trends in Transglutaminase Technology for Food Processing

Masao Motoki, Yoshiyuki Kumazawa

Food Science and Technology Research 6(3) 151-160 2000年
Purification and characterization of transglutaminase from Japanese oyster (Crassostrea gigas)

Y Kumazawa, K Sano, K Seguro, H Yasueda, N Nio, M Motoki

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 45(3) 604-610 1997年3月
Purification and calcium dependence of transglutaminases from sheep hair follicles

Yoshiyuki Kumazawa, Tomoko Ohtsuka, Daiki Ninomiya, Katsuya Seguro

Bioscience, Biotechnology and Biochemistry 61(7) 1086-1090 1997年
ε-(γ-Glutamyl)lysine cross-links of spore coat proteins and transglutaminase activity in Bacillus subtilis

Katsunori Kobayashi, Yoshiyuki Kumazawa, Kiyoshi Miwa, Shigeru Yamanaka

FEMS Microbiology Letters 144(2-3) 157-160 1996年11月
The ε-(γ-Glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats

Katsuya Seguro, Yoshiyuki Kumazawa, Chiya Kuraishi, Hiroko Sakamoto, Masao Motoki

Journal of Nutrition 126(10) 2557-2562 1996年10月
Purification and Characterization of Transglutaminase from Walleye Pollack Liver

Yoshiyuki Kumazawa, Kazuo Nakanishi, Hisashi Yasueda, Masao Motoki

Fisheries Science 62(6) 959-964 1996年
Determination of ε-(γ-Glutamyl)lysine in Several Fish Eggs and Muscle Proteins

Yoshiyuki Kumazawa, Hiroko Sakamoto, Hideo Kawajiri, Katsuya Seguro, Masao Motoki

Fisheries Science 62(2) 331-332 1996年
Enhanced susceptibility to transglutaminase reaction of α-lactalbumin in the molten globule state

Yasuki Matsumura, Yuporn Chanyongvorakul, Yoshiyuki Kumazawa, Tomoko Ohtsuka, Tomohiko Mon

Biochimica et Biophysica Acta - Protein Structure and Molecular Enzymology 1292(1) 69-76 1996年1月
ϵ-(γ-Glutamyl)lysine: Hydrolysis by γ-Glutamyltransferase of Different Origins, When Free or Protein Bound

Katsuya Seguro, Yoshiyuki Kumazawa, Tomoko Ohtsuka, Hiroyuki Ide, Noriki Nio, Masao Motoki, Koji Kubota

Journal of Agricultural and Food Chemistry 43(8) 1977-1981 1995年8月
Suppression of Surimi Gel Setting by Transglutaminase Inhibitors

Y. KUMAZAWA, T. NUMAZAWA, K. SEGURO, M. MOTOKI

Journal of Food Science 60(4) 715-717 1995年
Tissue‐Type Transglutaminase from Red Sea Bream (Pagrus major): Sequence Analysis of the cDNA and Functional Expression in Escherichia coli

Hisashi Yasueda, Kazuo Nakanishi, Yoshiyuki Kumazawa, Kazuo Nagase, Masao Motoki, Hiroshi Matsui

European Journal of Biochemistry 232(2) 411-419 1995年
Microbial Transglutaminase and ε‐(γ‐Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels

KATSUYA SEGURO, YOSHIYUKI KUMAZAWA, TOMOKO OHTSUKA, SEIICHIRO TOIGUCHI, MASAO MOTOKI

Journal of Food Science 60(2) 305-311 1995年
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture

HIROKO SAKAMOTO, YOSHIYUKI KUMAZAWA, SEIICHIRO TOIGUCHI, KATSUYA SEGURO, TAKAHIKO SOEDA, MASAO MOTOKI

Journal of Food Science 60(2) 300-304 1995年

もっとみる

書籍等出版物

食品ハイドロコロイドの開発と応用 II

熊澤義之 (担当:分担執筆, 範囲:トランスグルタミナーゼ)

シーエムシー出版 2015年1月

熊澤義之

基本情報

研究キーワード

研究分野

経歴

委員歴

受賞

MISC

書籍等出版物

所属学協会

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