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J-GLOBAL ID：201202205347125936   Reference number：12A1430849

Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis

Bacillus subtilisを使用したダイズ7Sおよび11Sグロブリンの加水分解

Author (9)： HAN Xujun (Gifu Univ., Gifu, JPN) ,  NAGANO Hiroko (Gifu Univ., Gifu, JPN) ,  PHROMRAKSA Panthitra (Khao C.P. Co., Ltd., Ayutthaya, THA) ,  TSUJI Michiko (Gifu Univ., Gifu, JPN) ,  SHIMOYAMADA Makoto (Gifu Univ., Gifu, JPN) ,  SHIMOYAMADA Makoto (Miyagi Univ., Sendai, JPN) ,  KASUYA Shiro (Gifu Univ., Gifu, JPN) ,  SUZUKI Tohru (Gifu Univ., Gifu, JPN) ,  KHAMBOONRUANG Chirasak (Chiang Mai Univ., Chiang Mai, THA)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 18  Issue： 5  Page： 651-657  Publication year： Sep. 2012 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： SDS-PAGE ,...
Semi thesaurus term： Bacillus subtilis ,...

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JST classification (4)： Vegetables and processed vegetable products  (FJ11020O) ,  Biophylaxis and immune systems in general  (ED01010F) ,  Food hygiene in general  (FJ01051H) ,  Protein  (FJ09020N)

Reference (43)：

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• Bando, N., Tsuji, H., Yamanashi, R., Nio, N. and Ogawa, T. (1996). Identification of the glycosolation site of a major soybean allergen, Gly m Bd 30K. Biosci. Biotechnol. Biochem., 60, 347-348.
• Chou, S.T. Hsu, C.K., Tseng, C.Y. and Chung, Y.C. (2010). Antioxidant activity of Bacillus subtilis fermented red beans in vitro and in vivo. J. Biotechnol., 150, S312-S312.
• Fujita, M., Nomura, K., Hong, K., Ito, Y. and Asada, A. (1993). Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, popolar soybean fermented food in Japan. Biochem. Biophys. Res. Commun., 197, 1340-1347.

Terms in the title (4)： Bacillus ,  ダイズ ,  11Sグロブリン ,  加水分解