Yoshiyuki Kumazawa

Profile Information

Affiliation: -

Degree: 水産学博士(北海道大学)

J-GLOBAL ID: 201801014477746399
researchmap Member ID: B000328485

External link: http://logos.ls.toyaku.ac.jp/~lemb-5/

Research Interests

Research Areas

Research History

Jul, 2018 - Present

School of Life Science, Tokyo University of Pharmacy and Life Sciences
Apr, 1990 - Jun, 2018

味の素株式会社

Committee Memberships

Apr, 2018 - Present

受賞選考委員・産学連携委員, 食品科学工学会
2016 - Present

代議員, 食品科学工学会
2014 - Present

評議員, IFTジャパン

Awards

2001

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, Jan 24, 2018
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, Aug, 2017
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, Dec, 2016
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, Jul, 2016
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, Jul, 2014
Development and application of transglutaminase for seafood products

Yoshiyuki Kumazawa

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

Yoshiyuki Kumazawa, Tomoko Ohtsuka, Katsuya Seguro, Noriki Nio

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

Masao Motoki, Yoshiyuki Kumazawa

Food Science and Technology Research, 6(3) 151-160, 2000
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, Mar, 1997
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
epsilon-(gamma Glutamyl)lysine cross-links of spore coat proteins and transglutaminase activity in Bacillus subtilis

K Kobayashi, Y Kumazawa, K Miwa, S Yamanaka

FEMS MICROBIOLOGY LETTERS, 144(2-3) 157-160, Nov, 1996
The epsilon-(gamma-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats

K Seguro, Y Kumazawa, C Kuraishi, H Sakamoto, M Motoki

JOURNAL OF NUTRITION, 126(10) 2557-2562, Oct, 1996
Purification and Characterization of Transglutaminase from Walleye Pollack Liver

Yoshiyuki Kumazawa, Kazuo Nakanishi, Hisashi Yasueda, Masao Motoki

Fisheries Science, 62(6) 959-964, 1996
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
Enhanced susceptibility to transglutaminase reaction of alpha-lactalbumin in the molten globule state

Y Matsumura, Y Chanyongvorakul, Y Kumazawa, T Ohtsuka, T Mori

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY, 1292(1) 69-76, Jan, 1996
EPSILON-(GAMMA-GLUTAMYL)LYSINE - HYDROLYSIS BY GAMMA-GLUTAMYL-TRANSFERASE OF DIFFERENT ORIGINS, WHEN FREE OR PROTEIN-BOUND

K SEGURO, Y KUMAZAWA, T OHTSUKA, H IDE, N NIO, M MOTOKI, K KUBOTA

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 43(8) 1977-1981, Aug, 1995
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
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
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
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

Books and Other Publications

食品ハイドロコロイドの開発と応用 II

熊澤義之 (Role: Contributor, トランスグルタミナーゼ)

シーエムシー出版, Jan, 2015

Profile Information

Research Interests

Research Areas

Research History

Committee Memberships

Awards

Misc.

Books and Other Publications

Professional Memberships

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