TOP > プロフィール 熊澤義之 (くまざわよしゆき)

食品科学研究室素材画像

略歴:

プロフィール画像

1990年北海道大学大学院水産学研究科(修士)終了
味の素㈱食品研究所、University of Wisconsin-Madison、1997年 北海道大学にて学位(水産学)取得
Ajinomoto USA Inc.、味の素㈱研究開発企画部、味の素㈱食品研究所を経て、2018年7月より東京薬科大学生命科学部食品科学研究室教授

研究課題:

食品科学、加工や酵素による食品物性改質・メカニズム研究、微生物酵素・発酵技術による新規食品創出

研究業績:

■ 原著論文
1. Andreas Heil, Jürgen Ohsam, Bernard van Genugten, Oscar Diez, Keiichi Yokoyama, Yoshiyuki Kumazawa, Ralf Pasternack, and Martin Hils, Microbial transglutaminase used in bread preparation at standard bakery concentrations does not increase immunodetectable amounts of deamidated gliadin. Journal of Agricultural and Food Chemistry, 65, 6982-6990 (2017).
2. Xu Wang, Hiroaki Sato, Youling L. Xiong, and Yoshiyuki Kumazawa, Controlled cross-linking with glucose oxidase for the enhancement of gelling potential of pork myofibrillar protein. Journal of Agricultural and Food Chemistry, 64, 9523-9531 (2016).
3. Andreas Heil, Jürgen Ohsam, Christian Büchold, Ralf Pasternack, Yoshiyuki Kumazawa, and Keiichi Yokoyama, Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope. Journal of Cereal Science, 70, 47-56, (2016).
4. Tobias Ruh, jurgen Ohsam, Ralf Pasternack, Keiichi Yokoyama, Yoshiyuki Kumazawa, and Martin Hils, Microbial transglutaminase treatment in pasta-production does not affect the immunoreactivity of gliadin with celeal disease patients sera. Journal of Agricultural and Food Chemistry, 62, 7604-7611 (2014).
5. 熊澤義之, 水産食品におけるトランスグルタミナーゼの開発利用. 日本水産学会誌, 68, 633-636 (2002).
6. Masao Motoki and Yoshiyuki Kumazawa, Recent research trends in transglutaminase technology for food processing. Food Science and Technology Research, 6, 151-160 (2000).
7. Yoshiyuki Kumazawa, Tomoko Ohtsuka, Daiki Ninomiya, and Katsuya Seguro, Purification and calcium dependence of transglutaminases from sheep hair follicles. Bioscience, Biotechnology, and Biochemistry, 61, 1086-1090 (1997).
8. Katsunori Kobayashi, Yoshiyuki Kumazawa, Kiyoshi Miwa, and Shigeru Yamanaka, ε-(γ-Glutamyl)lysine cross-links of spore coat proteins and transglutaminase activity in Bacillus subtilis. FEMS Microbiology Letters, 144, 157-160 (1996).
9. Yoshiyuki Kumazawa, Koichiro Sano, Katsuya Seguro, Hisashi Yasueda, Noriki Nio, and Masao Motoki, Purification and characterization of transglutaminase from Japanese oyster (Crassostrea gigas). Journal of Agricultural and Food Chemistry, 45, 604-610 (1997).
10. Yasuki Matsumura, Yoporn Chanyongvorakul, Yoshiyuki Kumazawa, Tomoko Ohtsuka, and Tomohiko Mori, Enhanced susceptibility to transglutaminase reaction of α-lactalbumin in the molten globule state. Biochimica et Biophysica Acta, 1292, 69-76 (1996).
11. Yoshiyuki Kumazawa, Kazuo Nakanishi, Hisashi Yasueda, and Masao Motoki, Purification and characterization of transglutaminase from walleye pollack liver. Fisheries Science, 62, 959-964 (1996).
12. Katsuya Seguro, Yoshiyuki Kumazawa, Chiya Kuraishi, Hiroko Sakamoto, and Maso Motoki. The ε-(γ-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats. Journal of Nutrition, 126, 2557-2562 (1996)
13. Yoshiyuki Kumazawa, Hiroko Sakamoto, Hideo Kawajiri, Katsuya Seguro, and Masao Motoki, Determination of ε-(γ-glutamyl)lysine in several fish eggs and muscle proteins. Fisheries Science, 62, 331-332 (1996).
14. 熊澤義之, 脊黒勝也, 坐りを伴うかまぼこのゲル特性の改善に関する研究(11)-トランスグルタミナーゼに及ぼすクエン酸塩の影響-, 水産練り製品技術研究会誌 20, 490-493, (1995).
15. Hisashi Yasueda, Kazuo Nakanishi, Yoshiyuki Kumazawa, Kazuo Nagase, Masao Motoki, and Hiroshi Matsui, Tissue-type transglutaminase from red sea bream (Pagrus major). Sequence analysis of the cDNA and functional expression in Escherichia coli. European Journal of Biochemistry, 232, 411-419 (1995).
16. Katsuya Seguro, Yoshiyuki Kumazawa, Hiroyuki Ide, Noriki Nio, Masao Motoki, and Koji Kubota, ε-(γ-Glutamyl)lysine: Hydrolysis by γ-Glutamyltransferase of Different Origins, When Free or Protein Bound. Journal of Agricultural and Food Chemistry, 43, 1977-1981 (1995).
17. Yoshiyuki Kumazawa, Toshiya Numazawa, Katsuya Seguro, and Masao Motoki, Suppression of surimi gel setting by transglutaminase inhibitors, Journal of Food Science, 60, 715-717 (1995).
18. Hiroko Sakamoto, Yoshiyuki Kumazawa, Seiichiro Toiguchi, Hideo Kawajiri, and Masao Motoki, Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture. Journal of Food Science, 60, 305-311 (1995).
19. Hisashi Yasueda, Yoshiyuki Kumazawa, and Masao Motoki, Purification and characterization of a tissue-type transglutaminase from red sea bream (Pagrus major). Bioscience, Biotechnology, and Biochemistry, 58, 2041-2045 (1994).
20. Hiroko Sakamoto, Yoshiyuki Kumazawa, Hideo Kawajiri, and Masao Motoki, ε-(γ-Glutamyl)lysine crosslink distribution in foods as determined by improved method. Journal of Food Science, 60, 416-419 (1995).
21. Hiroko Sakamoto, Yoshiyuki Kumazawa, and Masao Motoki, Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. Journal of Food Science, 59, 868-871 (1995).
22. Yoshiyuki Kumazawa, Katsuya Seguro, Motoharu Takamura, and Masao Motoki, Formation of ε-(γ-glutamyl)lysine crosslink in cured horse mackerel meat induced by drying. Journal of Food Science, 58, 1086-1089 (1993).
23. 熊澤義之, 新井健一, 高濃度の塩によって起こるコイミオシンBの解離とソルビトールの抑制効果. 日本水産学会誌,  56, 1499-1508 (1990).
24. 熊澤義之, 新井健一, 中性塩によるコイミオシンBの変性とソルビトールの抑制効果. 日本水産学会誌, 56, 679-686 (1990).
25. 熊澤義之, 大嵜良孝, 岩見史郎, 松本行司, 新井健一, コイ筋原線維タンパク質の冷凍変性に対するピロリン酸塩と糖の共同保護効果, 日本水産学会誌, 56、105-113 (1990).

■ 著書
1. 熊澤義之:トランスグルタミナーゼ, 「食品ハイドロコロイドの開発と応用 II」 (西成勝好 監修), シーエムシー出版, 東京, pp212-219 (2015).
2. Yoshiyuki Kumazawa, Tomoko Ohtsuka, Katsuya Seguro, and Noriki Nio, Development and application of microbial transglutaminase, Studies in Surface Science and Catalysis, Vol. 132, pp989-994 (2001)
3. Marion Greaser, Seu-Mei Wang, Mustapha Berri, Paul Mozdziak, Yoshiyuki Kumazawa, 「Sequence and Mechanical Implication of Titin's PEVK region」 (Elastic Filaments of The Cell), Kluwer Academic Plenum Publishers, pp53-66 (2000).

所属学会:

日本水産学会
日本食品科学工学会
Institute of Food Technologist
IFT Japan

賞罰:

平成13年度 日本水産学会技術賞受賞 (水産食品におけるトランスグルタミナーゼの開発利用)

Email:

kumazawa (後に@toyaku.ac.jpをつけてください)


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問い合わせ先:

〒192-0392
東京都八王子市堀之内1432-1
東京薬科大学 生命科学部
応用生命科学科
食品科学研究室
研究3号館 5階
Tel/Fax 042-676-7053


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