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Molecular Characterization of a Glyoxysomal Long Chain Acyl-CoA Oxidase That Is Synthesized as a Precursor of Higher Molecular Mass in Pumpkin*
A cDNA clone for pumpkin acyl-CoA oxidase (EC1.3.3.6; ACOX) was isolated from a λgt11 cDNA library constructed from poly(A)+ RNA extracted from etiolated cotyledons. The inserted cDNA clone containsExpand
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Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into its C terminus.
The mechanism of the enhanced bactericidal action to Escherichia coli of the lysozyme having a hydrophobic pentapeptide (Phe-Phe-Val-Ala-Pro) at its C terminus was investigated. The modifiedExpand
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A new caffeine biosynthetic pathway in tea leaves: utilisation of adenosine released from the S‐adenosyl‐L‐methionine cycle
The four‐step caffeine biosynthetic pathway includes three methylation steps that utilise S‐adenosyl‐L‐methionine (SAM) as the methyl donor. In the process SAM is converted toExpand
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Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation
An attempt was made to reconstitute gluten peptides through conjugation with dextran. This approach may be promising in the utilisation of insoluble proteins and the improvement of their functionalExpand
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Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme
We have previously shown that lysozyme can be converted into a potent bactericidal protein against Escherichia coli by covalent attachment of one of two palmitic acids to its lysyl residues. Here weExpand
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Conformational Changes and Functional Properties of Acid-modified Soy Protein
Changes to the conformation and functional properties of soy protein caused by mild acid treatment were investigated. When a 2% soy protein solution in 0.05 n HCl was heated for 30 min at 95°C, theExpand
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Structural and gelling properties of dry-heated egg white proteins
Etude des changements conformationnels dans les proteines de blanc d'œuf sechees par atomisation. Relation entre la structure, analysee par dichroisme circulaire et calorimetrie differentielle, etExpand
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Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein
The soy protein−galactomannan conjugate prepared by the Maillard reaction removed the allergenicity of the 34 kDa protein which is frequently recognized by the IgE antibody in the sera ofExpand
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Emulsifying properties and bactericidal action of chitosan–lysozyme conjugates
Abstract The solubility of chitosan was greatly improved by conjugation with lysozyme through Maillard-type protein–polysaccharide reaction. The emulsifying properties, especially emulsion stability,Expand
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