Basic Study on the Rational Design Method for Food Manufacturing Processes

Author:

MATSUNO Ryuichi

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Reference42 articles.

1. 1) T. Suganuma, M. Ohnishi, R. Matsuno, and K. Hiromi; Quantitative analysis of the action of taka-amylase A on maltotriose. J. Biochem., 80, 645-648 (1976) .

2. 2) H. Fujimori, M. Ohnishi, M. Sakoda, R. Matsuno, and K. Hiromi; Allosteric behavior irrespective of conformational change of enzyme protein. Sigmoidal concentration dependence of rate of action of saccharifying α-amylase on maltose. FEBS Lett., 72 (2) , 283-286 (1976) .

3. 3) H. Fujimori, M. Ohnishi, M. Sakoda, R. Matsuno, and K. Hiromi; Reaction mechanism of saccharifying α-amylase from B. subtilis with maltose as a substrate. J. Biochem., 82, 417-427 (1977) .

4. 4) R. Matsuno, T. Suganuma, H. Fujimori, K. Nakanishi, K. Hiromi, and T. Kamikubo: Rate equation for amylase-catalyzed hydrolysis, transglycosylation and condensation of linear oligosaccharides and amylose. J. Biochem., 83, 385-394 (1978) .

5. 5) R. Matsuno, K. Nakanishi, M. Ohnishi, K. Hiromi, and T. Kamikubo; Threshold in a single enzyme reaction system -Reaction of maltose catalyzed by saccharifying α-amylase from B. subtilis. J. Biochem., 83, 859-862 (1978) .

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