北畠直文 (Naofumi Kitabatake) - マイポータル - researchmap

基本情報

所属: 京都大学大学院農学研究科食品生物科学専攻京都大学大学院農学研究科食品生物科学専攻教授

学位: 農学博士(京都大学)

J-GLOBAL ID: 200901009737915684
researchmap会員ID: 1000027970

研究キーワード

2

研究分野

1

ライフサイエンス / 食品科学 /

委員歴

2

受賞

2

1997年

日本食品科学工学会技術賞
1989年

日本農芸化学会奨励賞

MISC

71

Chemical composition of an east African traditional beverage, togwa

Y Oi, N Kitabatake

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51(24) 7024-7028 2003年11月
Analysis of the carbohydrates in an east African traditional beverage, togwa

Y Oi, N Kitabatake

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51(24) 7029-7033 2003年11月
Analysis of molecular interactions in heat-induced aggregation of a non-inhibitory serpin ovalbumin using a molecular chaperone

F Tani, N Shirai, Y Nakanishi, N Kitabatake

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 67(5) 1030-1038 2003年5月
Heating of an ovalbumin solution at neutral pH and high temperature

S Photchanachai, A Mehta, N Kitabatake

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 66(8) 1635-1640 2002年8月
A major decomposition product, citrinin H2, from citrinin on heating with moisture

M Hirota, AB Menta, K Yoneyama, N Kitabatake

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 66(1) 206-210 2002年1月
Occurrence of the major food allergen, ovomucoid, in human breast milk as an immune complex

J Hirose, S Ito, N Hirata, S Kido, N Kitabatake, H Narita

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 65(6) 1438-1440 2001年6月
Structure-sweetness relationship in thaumatin: Importance of lysine residues

R Kaneko, N Kitabatake

CHEMICAL SENSES 26(2) 167-177 2001年2月
Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Asid Conditions Than under Neutral or Alkaline Conditions

Biochem. Biophys. Biosci. 65(2) 409-413 2001年
Reversible Conformational Change in the β-Lactoglobulin A Modified with N-ethylmaleimide and Resistance to Molecular Aggregation on Heating,

KITABATAKE N, WADA R, FUJITA Y

J. Agric. Food Chem. 49(8) 4011-4018 2001年
Heating of β-Lactoglobulin A Solution in a Closed System at High Temperatures,

PHOTCHANACHAI S, KITABATAKE N

J. Food Sci. , 66(5) 647-652 2001年
Properties of Themostable Emulsion Prepared with the Process Whey Protein and Olive Oil; Use for a Cream-Substitute and Its Practical Application to Panna-Cotta,

J. Cookery Sci. Jp. , 34 32-41 2001年
Sweetness and Hydrolytic Activity of Lysozyme,

MASUDA T, UENO Y, KITABATAKE N

J. Agric. Food Chem. , 49(10) 4937-4941 2001年
β-Lactoglobulin A, of Which Sulfhydryl Residue Was Completely Modified with N-ethylmaleimide, Polymerized through intermolecular Disulfide Bridge on Heating in the Presence of Dithiothreitol,

J. Agric. Food Chem. , 49(10) 4971-4976 2001年
Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Asid Conditions Than under Neutral or Alkaline Conditions

Ryosuke KANEKO, Naofumi KITABATAKE

Biochem. Biophys. Biosci. 65(2) 409-413 2001年
Structure-Sweetness Relationship in Thaumatin: Importance of Lysine Residues,

Chemical Senses, 26 167-177 2001年
Reversible Conformational Change in the β-Lactoglobulin A Modified with N-ethylmaleimide and Resistance to Molecular Aggregation on Heating,

J. Agric. Food Chem. 49(8) 4011-4018 2001年
Heating of β-Lactoglobulin A Solution in a Closed System at High Temperatures,

J. Food Sci. , 66(5) 647-652 2001年
Properties of Themostable Emulsion Prepared with the Process Whey Protein and Olive Oil; Use for a Cream-Substitute and Its Practical Application to Panna-Cotta,

J. Cookery Sci. Jp. , 34 32-41 2001年
Sweetness and Hydrolytic Activity of Lysozyme,

J. Agric. Food Chem. , 49(10) 4937-4941 2001年
β-Lactoglobulin A, of Which Sulfhydryl Residue Was Completely Modified with N-ethylmaleimide, Polymerized through intermolecular Disulfide Bridge on Heating in the Presence of Dithiothreitol,

J. Agric. Food Chem. , 49(10) 4971-4976 2001年

もっとみる

書籍等出版物

3

卵タンパク質の構造と機能

食品タンパク質とその応用 1997年
Structure and Functionclity of Egg Proteins

Food Proteins and Their Applcctions 1997年
Denaturation and Texturization of Food Protein by Extrusion Cooking in "Food Extrusion Science/Technology"eds. by Kokini, Ho and Karwe.

Marcel Dekker Inc. 1991年

所属学協会

9

Works(作品等)

2

食品タンパク質の機能特性

1990年
Functional Properties of Food Proteins

1990年

共同研究・競争的資金等の研究課題

8