Yoshiro Kamata - My portal

Profile Information

Degree: (BLANK)(Tohoku University)
(BLANK)(Tohoku University)

J-GLOBAL ID: 200901001207919467
researchmap Member ID: 1000006296

Research Interests

Research Areas

Research History

1988 - 1998

Miyagi University of Education
1988 - 1998

Miyagi University of Education, Associate Professor
1977 - 1988

Tohoku University
1977 - 1988

Tohoku University, Research Assistant
1985 - 1986

コーネル大学研究員
1985 - 1986

Cornell University, Research Associate

Education

- 1977

Tohoku University
- 1977

Graduate School, Division of Agriculture, Tohoku University
- 1975

Faculty of Agriculture, Tohoku University
- 1975

Faculty of Agriculture, Tohoku University

Papers

Increase in the Viscosity of Soft-Flour Batter by Weak Direct-Current Processing

Yoshiro Kamata, Era Ojima, Michiko Yamaki, Shunsuke Ohtsubo

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20(4) 815-819, Jul, 2014 Peer-reviewed
On site removal of radioactive contamination by circulating salt solution in contaminated soil

KAMATA Yoshiro

1(2) 139-142, 2013 Peer-reviewed
Electrochemical coagulation of soybean protein; Tofu (soybean curd) production by an electro-reaction

Y Kamata, M Yamaki, M Onodera

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 10(4) 424-427, Nov, 2004
Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System

Yoshiro Kamata, Akiko Sato, Natsuko Saito, Ayako Suzuki

Food Science and Technology Research, 6(1) 24-28, 2000
Enzyme Immobilization on Glycosylated Edible Proteins

Agricultural and Biological Chemistry, 54(11), 1998
植物貯蔵タンパク質の限定酵素分解

植物化学の最近の話題, 1 11, 1997
卵白固定化レンネットによる牛乳凝固について

宮城学院女子大学生活科学研究所研究報告, 26 7, 1994
AN IMMOBILIZED PROTEASE REACTOR FOR CHEESE ANALOG PRODUCTION FROM SOYMILK

Y KAMATA, S SANPEI, F YAMAUCHI, M YAMADA

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 40(4) 296-298, 1993
Selection of Commercial Enzymes for Soymilk-curd Production by Limited Proteolysis with Immobilized Enzyme Reactor

Nippon Shokuhin Kogyo Gakkaishi, 39(1), 1992
Enzyme Immobilization on Ion Exchangers by Forming an Enzyme Coating with Transglutaminase as a Crosslinker

Bioscience, Biotechnology and Biochemistry, 56(8), 1992
Relationship between the Limited Proteolysis of Glycinin and Its Conformation

Agricultural and Biological Chemistry, 55(1), 1991
大豆グロブリン加熱時の粘性に及ぼす昇温速度と高温保持の影響

日本食品工業学会誌, 37(3) 184-190, 1990
Role of Disulfide Bond on Hardening and Softening Properties of Soybean Protein-Water Suspending System

Nippon Shokuhin Kogyo Gakkaishi, 36(8) 658-663, 1989
限定酵素分解大豆グロブリンのゲル物性

日本食品工業学会誌, 36(7), 1989
Influence of Temperatures of Measurement on Creep Phenomena in Glycinin Gels

Journal of Food Science, 53(2), 1988
SUBUNIT STRUCTURE AND IMMUNOLOGICAL PROPERTIES OF A BASIC 7S GLOBULIN FROM SOYBEAN SEEDS

K SATO, T YAMAGISHI, Y KAMATA, F YAMAUCHI

PHYTOCHEMISTRY, 26(4) 903-908, 1987
IMPROVED ISOLATION METHOD AND SOME PROPERTIES OF SOYBEAN GAMMA-CONGLYCININ

W SATO, Y KAMATA, M FUKUDA, F YAMAUCHI

PHYTOCHEMISTRY, 23(8) 1523-1526, 1984
Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation

Agricultural and Biological Chemistry, 48(5), 1984
Formation of Digestion Intermediate of Glycinin

Agricultural and Biological Chemistry, 42(12), 1978
Dissolution of glutenin macropolymer into water from soft-wheat-flour by electrical treatment with weak direct current causing increase of batter viscosity

Y. KAMATA, E. Ojima, R. Sawada, M. Inari, M. Yamaki, S. Ohtsubo

Cereal Foods World, 53 A63(CD-ROM)

Misc.

サバティカルでやったこと－放射性物質汚染土壌の除染に関する提案－

鎌田慶朗

宮城教育大学家庭科教育研究, (9) 1-8, Mar, 2013
Dissolution of glutenin macropolymer into water from soft-wheat-flour by electrical treatment with weak direct current causing increase of batter viscosity

Y. KAMATA, E. Ojima, R. Sawada, M. Inari, M. Yamaki, S. Ohtsubo

Cereal Foods World, 53 A63(CD-ROM), 2008
Electrochemical coagulation of soybean protein; Tofu (soybean curd) production by an electro-reaction

Y Kamata, M Yamaki, M Onodera

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 10(4) 424-427, Nov, 2004
Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System

Yoshiro Kamata, Akiko Sato, Natsuko Saito, Ayako Suzuki

Food Science and Technology Research, 6(1) 24-28, 2000
限定分解という観点から見た種子貯蔵タンパク質の立体構造

鎌田慶朗

化学と生物, 36(10) 657-658, 1998
Conformation of Seed Storage Protein Deduced from Limited Proteolysis

Kagaku To Seibutsu, 36(10) 657, 1998
Limited Proteolysis of Plant Storage Proteins

Current Topics in Phytochemistry, 1 11, 1997
Milk Clotting by Immobilized Rennet on Egg-White Beads

Annual Reports of Life Science Research Institute of Miyagi Gakuin Womans University, 26 7, 1994
An Immobilized Protease Reactor for Cheese Analog Production from Soymilk

Yoshiro KAMATA, Shigenori SANPEI, Fumio YAMAUCHI, Minoru YAMADA

Nippon Shokuhin Kogyo Gakkaishi, 40(4) 296-298, 1993
ENZYME IMMOBILIZATION ON ION-EXCHANGERS BY FORMING AN ENZYME COATING WITH TRANSGLUTAMINASE AS A CROSS-LINKER

Y KAMATA, E ISHIKAWA, M MOTOKI

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 56(8) 1323-1324, Aug, 1992
Selection of Commercial Enzymes for Soymilk-curd Production by Limited Proteolysis with Immobilized Enzyme Reactor

Nippon Shokuhin Kogyo Gakkaishi, 39(1), 1992
RELATIONSHIP BETWEEN THE LIMITED PROTEOLYSIS OF GLYCININ AND ITS CONFORMATION

Y KAMATA, M FUKUDA, H SONE, F YAMAUCHI

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 55(1) 149-155, Jan, 1991
ENZYME IMMOBILIZATION ON GLYCOSYLATED EDIBLE PROTEINS

Y KAMATA, A KUROTA, F YAMAUCHI

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 54(11) 3049-3050, Nov, 1990
Effects of Heating Rate and High-temperature Holding on Soy Protein Gel Viscosity

Yoshiro KAMATA, Junichiro UMEYA, Michihide KIMURA, Satoshi TANII, Fumio YAMAUCHI

Nippon Shokuhin Kogyo Gakkaishi, 37(3) 184-190, 1990
Role of Disulfide Bond on Hardening and Softening Properties of Soybean Protein-Water Suspending System

Jun-ichiro UMEYA, Yoshiro KAMATA, Fumio YAMAUCHI

Nippon Shokuhin Kogyo Gakkaishi, 36(8) 658-663, 1989
Gelling Properties of Cleaved Soybean Globulins by Limited Proteolysis

Nippon Shokuhin Kogyo Gakkaishi, 36(7), 1989
INFLUENCE OF TEMPERATURE OF MEASUREMENT ON CREEP PHENOMENA IN GLYCININ GELS

Y KAMATA, D RECTOR, JE KINSELLA

JOURNAL OF FOOD SCIENCE, 53(2) 589-591, Mar, 1988
SUBUNIT STRUCTURE AND IMMUNOLOGICAL PROPERTIES OF A BASIC 7S GLOBULIN FROM SOYBEAN SEEDS

K SATO, T YAMAGISHI, Y KAMATA, F YAMAUCHI

PHYTOCHEMISTRY, 26(4) 903-908, 1987
IMPROVED ISOLATION METHOD AND SOME PROPERTIES OF SOYBEAN GAMMA-CONGLYCININ

W SATO, Y KAMATA, M FUKUDA, F YAMAUCHI

PHYTOCHEMISTRY, 23(8) 1523-1526, 1984
RELATIONSHIP BETWEEN THE PROPERTIES OF EMULSION SYSTEMS STABILIZED BY SOY PROTEIN DIGESTS AND THE PROTEIN CONFORMATION

Y KAMATA, K OCHIAI, F YAMAUCHI

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 48(5) 1147-1152, 1984

Books and Other Publications

放射性物質の吸着・除染および耐放射線技術における材料・施行・測定の新技術

鎌田慶朗 (Role: Contributor, 土壌を除去せず現場で塩溶液を土壌中に循環させ微粒子を回収することによる除染の可能性)

技術情報協会, Nov, 2014
Physiological Properties and Science of Soybean

KAMATA Yoshiro (Role: Contributor, Chemistry of Soybean (General Constituent and Protein))

Asakura Books, Jul, 2012
大豆のすべて

サイエンス・フォーラム, 2010 (ISBN: 9784916164988)
All of Soybean

Science Forum, 2010 (ISBN: 9784916164988)
食品のタンパク質と脂質

プレナム・プレス, 1997
Food Proteins and Lipids

Plenum Press, 1997
大豆の科学

朝倉書店, 1992
Soybean Science

1992
バイオテクノロジー

光琳, 1987
Biotechnology

1987

Professional Memberships

Works

Research Projects

通電処理による小麦タンパク質物性の改変

共同研究, 2005 - 2009
Application of Electrochemical Reaction on Wheat Protein

Cooperative Research, 2005
通電処理の食品加工への応用

2001
Application of Electrochemical Reaction on Food Processing

2001
大豆タンパク質の食品利用に関する研究

1974
Application of Soybean protein on Food

1974