Search Results - "ARII, Yasuhiro"

The role of pH decrease in tofu-like precipitate formation using magnesium chloride by Arii, Yasuhiro

“…Uncertainty surrounds the role of pH in tofu-like precipitate (TLP) formation using MgCl2. In this study, to clarify the role of MgCl2-induced pH decrease in…”
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Tofu is a promising candidate for the development of an edible 3D-printing ink by Arii, Yasuhiro, Nishizawa, Kaho

“…Tofu is a promising candidate in the development of edible printable inks in food three-dimensional (3D) printing. In this study, a mixed ink was prepared by…”
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Chemical structure and gelation characteristics of a purified gel derived from sword beans (Canavaliagladiata) by Arii, Yasuhiro, Nishizawa, Kaho

“…Herein, a new method was developed to obtain a crude extract from sword beans at a higher extraction efficiency. The crude extract formed a gel at 8 °C, which…”
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Sword bean variants and different pretreatments influence protein extraction and protein properties by Nishizawa, Kaho, Arii, Yasuhiro

“…Two variants of the sword bean (Canavalia gladiata), namely the white sword bean (WSB) and the red sword bean (RSB), are known. The MgCl 2…”
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Development of Tofun: A new sweet confection made from soymilk and honey by Arii, Yasuhiro, Nishizawa, Kaho

“…Tofu, a common part of the Asian diet, is soft, making it a good candidate for developing foods for people with dysphagia. Honey can coagulate soymilk proteins…”
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A crude sword bean (Canavalia gladiata) extract is gelated by cooling by Nishizawa, Kaho, Arii, Yasuhiro

“…White sword bean (Canavalia gladiata) seeds have the potential to be utilized in the manufacturing of processed foods owing to their high protein and…”
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Reversible changes of canavalin solubility controlled by divalent cation concentration in crude sword bean extract by Nishizawa, Kaho, Arii, Yasuhiro

“…Canavalin is a vicilin-class (7S) storage protein found in sword bean (Canavalia gladiata). Our previous report indicated that canavalin is precipitated by the…”
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Initiation of protein association in tofu formation by metal ions by Arii, Yasuhiro, Takenaka, Yasuyuki

“…Magnesium and calcium ions are important factors in making tofu. However, the molecular role of these ions remains unclear in tofu formation. We have…”
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Honey-mediated aggregation of soymilk proteins by Arii, Yasuhiro, Nishizawa, Kaho

“…Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present…”
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Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone by Arii, Yasuhiro, Sano, Yoshinori, Nishizawa, Kaho

“…Tofu is produced by adding a coagulant such as MgCl2 and glucono-δ-lactone (GDL) in soymilk. However, the molecular mechanism of tofu formation by adding these…”
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Structural transitions of sword bean canavalin in response to different salt concentrations by Nishizawa, Kaho, Arii, Yasuhiro

“…Canavalin is the major storage protein in sword beans (Canavalia gladiata) and belongs to the 7S seed globulin class. Canavalin solubility can be reversibly…”
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Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities by Arii, Yasuhiro, Nishizawa, Kaho

“…Different coagulant concentrations can induce urea-soluble precipitates (USPs) and urea-insoluble precipitates (UIPs) during tofu-like precipitate formation…”
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Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract by Nishizawa, Kaho, Masuda, Tetsuya, Takenaka, Yasuyuki, Masui, Hironori, Tani, Fumito, Arii, Yasuhiro

“…Sword bean (Canavalia gladiata) seeds are a traditional food in Asian countries. In this study, we aimed to determine the optimal methods for the precipitation…”
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Role of calcium-binding sites in calcium-dependent membrane association of annexin A4 by Arii, Yasuhiro, Butsusihta, Kohei, Fukuoka, Shin-Ichi

“…Annexin A4 (Anx4) is a cytosolic calcium-binding protein with four repeat domains, each containing one calcium-binding site (CBS). The protein interacts with…”
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Trans 18-carbon monoenoic fatty acid has distinct effects from its isomeric cis fatty acid on lipotoxicity and gene expression in Saccharomyces cerevisiae by Nakamura, Toyokazu, Nguyet, Vo Thi Anh, Kato, Sae, Arii, Yasuhiro, Akino, Toshiharu, Izawa, Shingo

“…Epidemiological studies have suggested that an excess intake of trans-unsaturated fatty acids increases the risk of coronary heart disease. However, the…”
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Detection of an interaction between prion protein and neuregulin I-β1 by fluorescence resonance energy transfer analysis by Arii, Yasuhiro, Yamaguchi, Hidenori, Yamasaki, Masayuki, Fukuoka, Shin-Ichi

“…Cellular prion protein (PrP) copurifies with neuregulin type I-β1 (NRG I-β1), but no interaction has been detected by a general immunoprecipitation study. We…”
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Structural Basis of the Substrate-specific Two-step Catalysis of Long Chain Fatty Acyl-CoA Synthetase Dimer by Hisanaga, Yuko, Ago, Hideo, Nakagawa, Noriko, Hamada, Keisuke, Ida, Koh, Yamamoto, Masaki, Hori, Tetsuya, Arii, Yasuhiro, Sugahara, Mitsuaki, Kuramitsu, Seiki, Yokoyama, Shigeyuki, Miyano, Masashi

“…Long chain fatty acyl-CoA synthetases are responsible for fatty acid degradation as well as physiological regulation of cellular functions via the production…”
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Subunit Structure and Functional Properties of the Predominant Globulin of Perilla (Perilla frutescens var. frutescens) Seeds by TAKENAKA, Yasuyuki, ARII, Yasuhiro, MASUI, Hironori

“…Approximately 40% of defatted perilla seeds consists of proteins which are primarily composed of globulin (84%). The amino acid profile of perilla proteins…”
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Production of a Recombinant Full-Length Prion Protein in a Soluble Form without Refolding or Detergents by ARII, Yasuhiro, OSHIRO, Satoshi, WADA, Keita, FUKUOKA, Shin-Ichi

“…Recombinant prion protein has been produced in insoluble form and refolded following solubilization with denaturants. It is, however, preferable to use a…”
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Network Structure and Forces Involved in Perilla Globulin Gelation: Comparison with Sesame Globulin by TAKENAKA, Yasuyuki, ARII, Yasuhiro, MASUI, Hironori

“…Scanning electron micrographs show that perilla globulin gel had a finer network structure than sesame α-globulin gel. The effects of various reagents on the…”
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