Yuka Miyamoto
Doshisha Women's College of Liberal Arts
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Featured researches published by Yuka Miyamoto.
Bioscience, Biotechnology, and Biochemistry | 2006
Yuka Miyamoto; Kimio Nishimura
We examined the participation of the superoxide anion radical (O2 −) in the beneficial effects of L-ascorbic acid on heat-induced fish gel (Kamaboko). The generation of a thiyl radical (S·) in glutathione, ovalbumin, and actomyosin was examined by electron spin resonance spectroscopy coupled with spin trapping. O2 − was provided by the photoactivation of riboflavin. The typical line shape for S· was observed with the glutathione and ovalbumin samples. A signal different from that for S· was detected with the actomyosin sample, and its intensity markedly decreased when the SH groups of actomyosin had been modified. The signal was eliminated when superoxide dismutase was added, but unaffected when catalase or an equivalent amount of heat-inactivated superoxide dismutase or catalase were added. These results suggest that S· in actomyosin was produced by the reaction with O2 − and that the beneficial effects of L-ascorbic acid are due to a different mechanism in Kamaboko from that in bread.
Cereal Chemistry | 2006
Yuka Miyamoto; Kimio Nishimura
ABSTRACT In the current study, we examined the role of superoxide anion radical (O-2) in the improvement of bread dough by l-ascorbic acid. Because of difficulties in detecting thiyl radicals in the presence of l-ascorbic acid, we replaced the latter with riboflavin, which produces O-2 upon photoactivation. Nitro blue tetrazolium dye confirmed that O-2 was produced in dough upon photoactivation of riboflavin. Electron spin resonance spectroscopy coupled with spin trapping showed that, in a solution containing riboflavin and the hydrolyzed gluten peptide (GP-1), thiyl radicals are produced upon photoactivation. Addition of superoxide dismutase but not catalase suppressed the production of thiyl radicals on GP-1. These results suggest that the O-2 produced during the oxidation of l-ascorbic acid in dough generates thiyl radicals on gluten proteins. This, in turn, would increase the production of interprotein disulfide bonds and result in an improvement in bread structure.
Bioscience, Biotechnology, and Biochemistry | 2007
Sayaka Ikeuci; Yuka Miyamoto; Tsuyoshi Katoh; Kimio Nishimura
The influence of L-ascorbic acid at 40 °C incubation on the subfragment-1 and rod regions, prepared by chymotryptic digestion of myosin, and myosin was investigated by SDS–polyacrylamide gel electrophoresis and transmission electron microscopy respectively. It was observed that L-ascorbic acid acted more readily on the subfragment-1 region of myosin. Further, circular dichroism measurement indicated that L-ascorbic acid did not affect the structure of myosin. These results suggest that L-ascorbic acid acts more readily on the myosin subfragment-1 region and promotes the gelation of myosin without producing a conformational change in this protein.
Journal of home economics | 2004
Kimio Nishimura; Yuka Miyamoto; Takahiko Higasa
Food Science and Technology Research | 2008
Kimio Nishimura; Sayaka Ikeuchi; Yuka Miyamoto
Food Science and Technology Research | 2008
Kimio Nishimura; Sayaka Ikeuci; Yuka Miyamoto
Journal of home economics | 2005
Yuka Miyamoto; Kimio Nishimura
Bulletin of Shukugawa Gakuin Junior College | 2006
Yuka Miyamoto; Kimio Nishimura
Abstracts of Annual Congress of The Japan Society of Home Economics 58th Annual Congress of The Japan Society of Home Economics | 2006
Chisato Takeguchi; Yuka Miyamoto; Kimio Nishimura
Abstracts of Annual Congress of The Japan Society of Home Economics 57th Annual Congress of The Japan Society of Home Economics | 2005
Sayaka Ikeuchi; Yuka Miyamoto; Kimio Nishimura