S Miura   A Yamamoto   K Sato   
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 104(12) 819-824 2002年12月
In this study, the stability of a model cream was investigated using palm oil as sole fat source. It was found that the addition of monomyristoylglycerol (MM), monopalmitoylglycerol (IMP), and monostearoylglycerol (MS) to palm oil promoted the sol...
Y Kawasaki   K Sato   H Shinmoto   S Dosako   
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 64(2) 314-318 2000年2月
We have previously demonstrated that lactoferrin was incorporated into a lymphocytes and that a trypsin treatment for a short period reduced the number of lactoferrin molecules incorporated into B lymphocytes, An N-terminal sequence analysis revea...
K Sato   M Nakamura   T Nishiya   M Kawanari   Nakajima, I   
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 51(6) 324-327 1996年 [査読有り]
Changes in the tryptic whey protein isolate (WPI) hydrolysate heated at 90 degrees C for 10 min were examined by gel permeation chromatography, SDS-PAGE and electronmicroscopy. Turbidity of the heat-treated WPI hydrolysates increased in relation t...
K Sato   H Imai   M Nakamura   T Nishiya   M Kawanari   Nakajima, I   
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 51(7) 380-382 1996年
Hydrolysis of whey protein isolate (WPI) solution prior to heat treatment induced preferential aggregation of beta-lactoglobulin, accompanied by oxidation of sulfhydryl to disulfide groups or sulfhydryl-disulfide exchange reactions. The degree of ...