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Astringency of bovine milk whey protein.
- H. Sano, T. Egashira, Y. Kinekawa, N. Kitabatake
- Chemistry, MedicineJournal of dairy science
- 1 July 2005
It was confirmed by the scalar scoring method that the astringency of these proteins increased with the increase in protein concentration, and these proteins elicited strong astringencies at 10 mg/mL under acidic conditions.
Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet
- N. Kitabatake, D. Gimbi, Y. Oi
- Chemistry, MedicineInternational journal of food sciences and…
- 1 January 2003
The traditional non-alcoholic beverage in East Africa, togwa, produced from the flour of maize and germinated finger millet (finger millet malt), was investigated and the preparation techniques of a traditional alcoholic beverage, pombe, were investigated, and the differences and characteristics of both traditional beverages are discussed.
Purification of beta-lactoglobulin from whey protein concentrate by pepsin treatment.
A simplified procedure was developed, consisting of pepsin treatment and UF, to purify beta-LG directly from whey, which did not differ from standard beta- LG as measured by chromatography, SDS-PAGE, native PAGE, differential scanning calorimetry, or UV spectrum.
Developments in biotechnological production of sweet proteins.
Information on the structure-sweetness relationship for these proteins would help not only in the clarification of the mechanism of interaction of sweet-tasting proteins with their receptors, but also in the design of more effective low-calorie sweeteners.
Surface Tension and Foaming of Protein Solutions
The relationship between surface tension and foamability of protein solutions was examined. Proteins including egg albumin, soybean protein, casein, milk whey protein and gelatin were used.…
Freezing denaturation of ovalbumin at acid pH.
The effects of rapid freezing and thawing at acid pH on the physiochemical properties of ovalbumin were examined. At low pH (around 2), UV difference spectra showed microenvironmental changes around…
Chemical composition of an East African traditional beverage, togwa.
It has been clarified that togwa contains many kinds and a high quantity of minerals derived from finger millet malt and should be nourishment and a major source of minerals as nutrients for the inhabitants of Tanzania.
Reversible conformational change in beta-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating.
Results indicate that NEM-beta LG A maintained a conformation similar to its native form even after heating, indicating apparent reversible thermal denaturation of beta LG A.
Toxicity of dimethyl sulfoxide as a solvent in bioassay system with HeLa cells evaluated colorimetrically with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide.
- A. Ben Trivedi, N. Kitabatake, E. Doi
- Chemistry, BiologyAgricultural and biological chemistry
- 1 November 1990
The toxicity of dimethyl sulfoxide (Me2SO) was examined in HeLa cells cultured at 37 degrees C for up to 72 hr and the growth of the cells was measured by a colorimetric method, which gave good correlation between the cell number and the color development from the reduction of MTT under suitable conditions.
Conformational change of hen egg ovalbumin during foam formation detected by 5,5'-dithiobis(2-nitrobenzoic acid)
Mise en evidence par reaction coloree en presence de cet acide d'une denaturation du blanc d'oeuf par moussage, l'ovalbumine native qui possede 4 groupes cystemyl ne reagissant pas avec cet acide