Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where Ryuichi Miyajima is active.

Publication


Featured researches published by Ryuichi Miyajima.


Archive | 1978

Purification of Proteinases by Affinity Chromatography Techniques

Koji Mitsugi; Ryuichi Miyajima; H. Satoi; S. Sato; S. Murao

During studies on the microbial production of acid or alkaline proteinases and an investigation of the similarities of these proteinases from the view point of enzyme-inhibitor relationships, we were successful in isolating pepsin and alkaline proteinase inhibitors. The pepsin inhibitor we isolated was found to be an acylpentapeptide which was named SPI (pepsin-inhibitor produced by Streptomyces)(1). Alkaline proteinase inhibitor, on the other hand, was found to be a protein and was abbreviated as SSI (subtilisin BPN′-inhibitor produced by Streptomyces)(2). We tried to immobilize these inhibitors and to purify the proteinases by affinity chromatography on both immobilized inhibitors.


Bioscience, Biotechnology, and Biochemistry | 1997

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

Yoichi Ueda; Muneaki Yonemitsu; Takako Tsubuku; Makoto Sakaguchi; Ryuichi Miyajima


Journal of Biochemistry | 1969

Concerted inhibition and its reversal by end products of aspartate kinase in Brevibacterium flavum

Isamu Shiio; Ryuichi Miyajima


Agricultural and biological chemistry | 1990

Characteristic Flavor Constituents in Water Extract of Garlic

Yoichi Ueda; Makoto Sakaguchi; Kazuo Hirayama; Ryuichi Miyajima; Akimitsu Kimizuka


Journal of Biochemistry | 1972

Regulation of Aspartate Family Amino Acid Biosynthesis in Brevibacterium flavum I. Inhibition by Amino Acids of the Enzymes in Threonine Biosynthesis

Ryuichi Miyajima; Shin-Ichiro Otsuka; Isamu Shiio


Journal of Food Science and Technology-mysore | 1991

Content of some sulfur-containing components and free amino acids in various strains of garlic

Yoichi Ueda; Hideo Kawajiri; Naohiro Miyamura; Ryuichi Miyajima


Archive | 1986

Flavor enhancing seasoning containing deodorized garlic extract and process

Akimitsu Kimizuka; Youichi Ueda; Makoto Sakaguchi; Ryuichi Miyajima


Agricultural and biological chemistry | 1975

Microbial Production of Glucose Oxidase

Tsuyoshi Nakamatsu; Teiko Akamatsu; Ryuichi Miyajima; Isamu Shiio


Journal of Biochemistry | 1972

Regulation of Aspartate Family Amino Acid Biosynthesis in Brevibacterium flavum VI. Effects of Isoleucine and Valine on Threonine Dehydratase Activity and Its Formation

Ryuichi Miyajima; Isamu Shiio


Journal of Biochemistry | 1973

Regulation of Aspartate Family Amino Acid Biosynthesis in Brevibacterium flavum :VII. Properties of Homoserine O-Transacetylase

Ryuichi Miyajima; Isamu Shiio

Collaboration


Dive into the Ryuichi Miyajima's collaboration.

Researchain Logo
Decentralizing Knowledge