Papers - TSUJII Yoshimasa
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Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity
Nishimoto Yuuki, Tsujii Yoshimasa, Hayakawa Ryouta, Takano Katsumi, Fujita Akiko
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 10 ) 467 - 471 2022.10
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>In this study, we investigated the effects of temperature during the ripening period (August temperatures in the production area) on the appearance quality, enzyme activity, taste, and viscoelasticity of rice produced using the “Koshihikari” rice cultivar. (1) The percentage of cracked and broken grains increased with increase in temperature during the ripening period. (2) A positive correlation was found between α-amylase activity and the ratio of immature white grains (r=0.92). (3) The taste and hardness decreased with an increase in temperature during the ripening period.</p>
DOI： 10.3136/nskkk.69.467
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Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity
Nishimoto Yuuki, Tsujii Yoshimasa, Hayakawa Ryouta, Takano Katsumi, Fujita Akiko
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 3 ) 81 - 99 2022.03
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The purpose of this study was to clarify the rice endosperm glycolytic enzyme activity and the viscoelasticity affect the taste evaluation of polished rice of different varieties, production areas, and production years, as an applied study that reflects the actual conditions of rice in circulation. That is, the level of each enzyme activity of various polished rice was quantified, and the differences were examined. In addition, viscoelasticity measurements of cooked rice and a taste evaluation test were carried out. We investigated the relationship between enzyme activity and viscoelasticity with taste, and obtained the following findings. 1. The level of enzyme activity had a high correlation with the hardness of cooked rice and the freshness of polished rice. 2. Among the enzymes, the level of β-galactosidase activity had the highest correlation with taste. 3. The viscoelasticity affected the taste of cooked rice and was particularly highly correlated with the hardness and stickiness of cooked rice. 4. The higher the activity levels of the starch-degrading and cell wall polysaccharide-degrading enzymes, the softer the cooked rice. 5. The results of the taste sensory evaluation test and the index of the “Shokumi Kanteidan” obtained from the appearance, hardness, stickiness, and freshness of cooked rice showed a correlation with the level of enzyme activity and the viscoelasticity.</p>
DOI： 10.3136/nskkk.69.81
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Comparison study on the difference in taste between meat products and alternative meat products using soy protein
Yonezawa Kayo, Tsujii Yoshimasa
Abstracts of the Annual Meeting of the Japan Society of Cookery Science 33 ( 0 ) 89 2022
Language：Japanese Publisher：The Japan Society of Cookery Science
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Application of Eggshell in Paddy Rice Cultivation Expands the Utility Value of Cooked Rice
Tsujii Yoshimasa
Nippon Shokuhin Kagaku Kogaku Kaishi 68 ( 9 ) 390 - 394 2021.09
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The purpose of this study was to examine the effect of the application of eggshells to rice fields for calcium fortification on the quality of the cooked rice. The protein content and the amylose rate of each polished rice sample were not different from those of the control sample, and the taste analyzer values were almost the same. No clear difference in the calcium content of rice endosperm could be confirmed. However, the surface and overall hardness of the cooked rice grown with 100 or 200 kg of eggshell/10 a were increased in comparison to those of the control, and the stickiness of the surface also tended to be increased. Moreover, the characteristic value of the expansion volume of the cooked rice was increased, and it was inferred that the thermal behavior of the cell wall had changed, which affected the hardness and graininess of the cooked rice. In addition, the enzyme activity of the rice endosperm was lower than that of the control, and the absorbance at the maximum absorption wavelength of the iodine absorption spectrum of the eluted starch during cooking was increased. From these results, it was demonstrated that the application of eggshells to rice fields improved the graininess of the cooked rice and tended to increase the stickiness. It was also suggested that the effect of eggshell application on the cooked rice was not due to an accumulation of calcium in rice endosperm, but a complex and indirect effect on metabolic changes.</p>
DOI： 10.3136/nskkk.68.390
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Koyama Shota, Nemoto Yuko, Ichikawa Masahiro, Oka Daiki, Tsujii Yoshimasa, Noguchi Tomohiro, Takano Katsumi, Handa Akihiro
Food Science and Technology Research 27 ( 2 ) 293 - 300 2021
Language：English Publisher：Japanese Society for Food Science and Technology
<p>In this study, we analyzed the molecular properties and thermal behavior of dried egg white (DEW) proteins to understand the mechanisms underlying DEW gel hardening via dry-heat treatment. Dry-heat-treated DEW proteins displayed a higher surface negative charge and more isopeptide bonds, such as those in lanthionine and lysinoalanine. In addition, secondary structure and surface hydrophobicity measurements suggested that structural changes that occur during heating in solution were suppressed in dry-heat-treated DEW. The size of the protein aggregates did not change during heating in the diluted solution, and was almost the same as that of the gel structure unit.</p><p>These results indicated that the structural changes of the protein in solution were restricted due to isopeptide bonds, and that the surface negative charge of the protein caused intermolecular repulsion. Consequently, protein interactions were limited, and the proteins formed a finer and more homogeneous network, which is believed to harden the gel.</p>
DOI： 10.3136/fstr.27.293
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Heat-induced gelling properties of egg white without ovotransferrin and lysozyme
Koyama Shota, Tsujii Yoshimasa, Handa Akihiro
Food Science and Technology Research 27 ( 3 ) 491 - 496 2021
Language：English Publisher：Japanese Society for Food Science and Technology
<p>In this study, we investigated the role of ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYZ) as the major proteins involved in heat-induced gelation of egg white. OVT and LYZ deficient egg white (OLdEW) solutions were prepared from raw egg white (REW) subjected to heat treatment at 64 °C and centrifugation. OLdEW had almost the same native-OVA protein as in REW, confirmed by gel electrophoresis, differential scanning calorimetry, and surface hydrophobicity measurement. Texture profile analysis, syneresis rate measurement, and observation by scanning electron microscopy were performed for the heat-induced gels. The OLdEW gel had more porous and fibrous networks, resulting in less hardness, more resilience and compatible water holding capacity compared to the REW gel. These results suggest that OVA contributes to the water holding capacity and resilience in egg white gel, while OVT and LYZ contribute to enhanced gel hardness.</p>
DOI： 10.3136/fstr.27.491
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Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White
Koyama Shota, Oka Daiki, Tsujii Yoshimasa, Takano Katsumi, Handa Akihiro
Food Science and Technology Research 26 ( 6 ) 789 - 795 2020
Language：English Publisher：Japanese Society for Food Science and Technology
<p>Egg white gelation is caused by protein unfolding and aggregation. Intermolecular disulfide bonds have been reported to contribute significantly to the formation and strengthening of gel networks. The covalent crosslinks lanthionine and lysinoalanine, which are collectively known as isopeptide bonds, are also generated in heated egg white proteins. However, little is known regarding the relationship between the isopeptide bonds and the gel properties. Here, we investigated the effect of isopeptide bonds produced during the heating of egg white on the protein aggregation and gel texture. Egg white proteins formed isopeptide bonds, and the number of the bonds increased with increasing temperature. These were mainly composed of lanthionine, which were easily formed in ovotransferrin and lysozyme. A significant correlation coefficient of 0.99 was found between the gel hardness and lanthionine content. These results suggested that lanthionine hardens the egg white gel through strengthening intermolecular crosslinks, resulting in network fortification.</p>
DOI： 10.3136/fstr.26.789
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Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins Reviewed
ONO Wataru (Tokyo Univ. Agriculture, Tokyo, JPN), OKA Daiki (Tokyo Univ. Agriculture, Tokyo, JPN), TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo, JPN), NOGUCHI Tomohiro (Tokyo Univ. Agriculture, Tokyo, JPN)
Food Science and Technology Research 27 ( 6 ) 923 - 931 2021.11
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Heat-induced gelling properties of egg white without ovotransferrin and lysozyme Reviewed
KOYAMA Shota (Tokyo Univ. Agriculture, Tokyo, JPN), TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo, JPN), HANDA Akihiro (Tokyo Univ. Agriculture, Tokyo, JPN), HANDA Akihiro (Kewpie Corp., Tokyo, JPN)
Food Science and Technology Research 27 ( 3 ) 491 - 496 2021.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Trigonelline Attenuates Lipopolysaccharide-Induced Nitric Oxide Production and Downregulates Inflammation Associated Gene Expressions Reviewed
AIZAWA Yumi (Tokyo Univ. Agriculture, Tokyo), SUZUKI Tsukasa (Tokyo Univ. Agriculture, Tokyo), SAITO Akihiro (Tokyo Univ. Agriculture, Tokyo), SATOH Kiyotoshi (Keio Univ., Yamagata), OGURA Tatsuki (Keio Univ., Yamagata), WAKAYAMA Masataka (Keio Univ., Yamagata), SOGA Tomoyoshi (Keio Univ., Yamagata), TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo), HOMMA Kazuhiro (Tokyo Univ. Agriculture, Tokyo), INOUE Hirofumi (Tokyo Univ. Agriculture, Tokyo)
46 ( 6 ) 275 - 280 2020.12
Language：English Publishing type：Research paper (scientific journal)
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日本で育種された主なコメの理化学評価による米飯食味の網羅的解析 Invited
辻井良政
飯島藤十郎記念食品科学振興財団年報 34 450 - 454 2019.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (conference, symposium, etc.)
日本で育成されてきた品種を含む189種を用いて,理化学的特性の視点での食味や加工に重要な形質を検討した。炊飯特性値の解析から,モチ種,ウルチ種および在来種で分布が分かれることから,大きな形質の差異を数値化することができた。コシヒカリはウルチ種グループから理化学的特性値が少し異なっており,加熱吸水率,ヨウ素吸収波長等の測定値が明らかに他の品種に比べて小さいことがわかった。すなわち,炊飯調理で炊きたてを食べることに適する品種の特徴であると推察された。胚乳酵素活性量は,育成品種は,在来種よりも活性量が小さい傾向がみられ,種ごとにその様相に特徴があり,理化学的特性に影響を示すことが示唆された。米飯に含まれる低分子化合物量の様相もコシヒカリを中心に育成品種が分布していることから,遺伝的な背景が米飯の味質に影響を及ぼしていることが示唆された。これまで,これだけの品種の理化学的特性を網羅的に解析した報告はなく,育成品種特にコシヒカリは,在来品種および育成品種の中で特異的な形質を持っていることがわかった。コシヒカリの美味しさ要因について,特徴ある理化学的特性を有していることが示唆され,それを目標とした育種などへの応用が期待される。また,加工適正品種は用途ごとで解析することにより,その特徴を明らかにする可能性が示唆された。
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コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響 Reviewed
木村圭一、堀清純、米澤加代、西堀史也、岡大貴、飯島健、齋藤彰宏、辻井良政、髙野克己
日本食品科学工学会誌 66 ( 5 ) 159 - 169 2019.05
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of Good Eating Quality Gene Loci of Koshihikari on the Composition of Low Molecular Weight Compounds of Polished and Cooked Rice Reviewed
Keiichi Kimura, Kiyosumi Hori*, Kayo Yonezawa, Fumiya Nishibori, Daiki Oka, Ken Iijima, Akihiro Saito, Yoshimasa Tsujii, Katsumi Takano
Japanese Society for Food Science and Technology 66 ( 5 ) 159 - 169 2019
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
Koshihikari, a highly palatable Japanese rice cultivar, has been the most widely distributed rice cultivar in Japan for the past 40 years. Gene loci that improve the eating quality of rice were detected on the short arm of chromosome 3 in Koshihikari. However, the physicochemical characteristics of cooked rice with the gene loci for good eating quality have not yet been elucidated. In this study, we analyzed low molecular weight compounds that may influence the characteristics of polished rice, or the taste of cooked rice and cooking water using chromosome substitution lines from Koshihikari and Nipponbare. Results showed that the profiles of low molecular weight compounds of Koshihikari and Nipponbare differed in each of the polished rice, cooked rice and cooking water. Profiles of the substitution lines of Nipponbare background with the gene loci from Koshihikari more closely resembled the profiles of Koshihikari and vice versa. Interestingly, the composition of low molecular weight compounds in addition to glutamic acid and aspartic acid, both of which are well-known contributors to good taste, differed between the lines with and without the gene loci for good eating quality. These results suggest that the gene loci alter the content of some compounds that were previously not reported as contributing factors in rice palatability
DOI： https://www.jstage.jst.go.jp/article/nskkk/66/5/66_159/_article/-char/ja/
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Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars Reviewed
Ken Iijima, Keitaro Suzuki, Kiyosumi Hori, Kaworu Ebana, Keiichi Kimura, Yoshimasa Tsujii & Katsumi Takano
Bioscience, Biotechnology, and Biochemistry 83 ( 3 ) 502 - 510 2018.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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サツマイモを発酵させた対馬の伝統食品「せんだんご」のデンプン特性について Invited Reviewed
岡大貴, 野口智弘 (東京農大 応用生物科学 食品加工技セ), 西堀史也, 辻井良政, 高野克己 (東京農大 応用生物科学), 内野昌孝 (東京農大 生命科学)
日本食品保蔵科学会誌 44 ( 5 ) 173 - 178 2018.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
サツマイモを発酵させて作られる対馬の伝統食品「せんだんご」の加工特性およびその加工品である「ろくべえ」の特徴的な物性を示す要因を明らかにするため,せんだんごデンプンと原料であるサツマイモデンプンのゲル粘度および理化学的特性,アミロペクチンの側鎖長解析の比較検討を行った。せんだんごデンプンは発酵による分解でデンプン粒表面に凸凹や微孔が観察され,糊液の粘度が高く老化しやすい性質を示し,デンプンゲルは硬く弾力性や粘性がある特徴を示した。以上の性状は,アミロペクチンが発酵によって分解されアミロース比率が高くなると共に,アミロペクチン単位鎖長の最外殻に存在するA鎖およびB1鎖が分解され長鎖長比率が高くなることで発現されることを明らかにした。
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玄米の期継続摂取(90日間)による血中コレステロール値低減効果の検証 Reviewed
横山千鶴子,前田雪恵,石川幸枝,鈴木 司,小林謙一,辻井良政,髙野克己,中川 徹,山本祐司,
日本食生活学会誌 28 ( 2 ) 89 - 95 2017.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
血中コレステロール高値のヒトにおいて、1日当たり160 g 程度の玄米食摂取で改善がみられた。本研究によって食生活を極力変更せず、無理のない玄米を用いた食生活の介入が健康へと繋がる可能性が示唆された。
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OsMYC2 mediates numerous defence-related anscriptional changes via jasmonic acid signalling in rice Reviewed International journal
Satoshi Ogawaa, Ryouka awahara-Mikib, Koji iyamotoc, Hisakazu Yamanec, Hideaki Nojiria,Yoshimasa Tsujii, , Kazunori Okadaa,
Biochemical and Biophysical Research Communications 486 ( 3 ) 796 - 803 2017.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
A substantialchange was noted in the expression of distinct types of ranscription factors, such as MYB-type factors, likelydepicting the importance of OsMYC2 in not only defence responses but also other orphogenetic events. Our findings
provide fundamental information to understand the overall functions of MYC2 in JA signalling in monocotyledonous
plants, which might yield agricultural benefits -
米デンプンの糊化および粘度挙動に対する内在タンパク質および脂質の影響 Reviewed
塩野弘二 , 辻井良政, 高野克己, 野口智弘
日本食品保蔵科学会誌 43 ( 2 ) 71 - 75 2017.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
米デンプンの糊化,粘度挙動に与える同デンプンに内在するタンパク質および脂質の影響を解析した。これらタンパク質および脂質はデンプンの吸水力,溶解率を低下させる要因であり,その影響はタンパク質が大きかった。粘度挙動解析の結果から,これらタンパク質および脂質はデンプンの糊化開始温度を上昇させること,特にタンパク質は膨潤も抑制することを明らかにした。
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The Rice Grain Localization of Endosperm Enzyme Activity Reviewed International journal
KAZAMI Machiko, TSUJII Yoshimasa, UCHINO Masataka, SAKAGUCHI Eiichiro, TAKANO Katsumi
Food Science and Technology Research 23 ( 1 ) 796 - 803 2017.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
α-glucosidase were similar between the inner and outer layers. In contrast, the activities of esterase lipase (C8), valine allyl amidase, cystine allyl amidase, trypsin, β-glucosidase, α-mannosidase, α-amylase, and polygalacturonase were greater in the outer layer. Thus, these results showed that measurement of rice endosperm enzyme activity could be used to assess enzyme localization.
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Extraction and Identification of Rice, Maize, Wheat, Sweet Potato and Potato Starch Granule Surface Protein Reviewed
SHIONO Kouji, TSUJII Yoshimasa, NOGUCHI Tomohiro, TAKANO Katsumi , SATO Hiroaki
Food Preservation Science 42 ( 6 ) 237 - 242 2016.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
コムギSSPからはαアミラーゼインヒビター,ジャガイモからはアスパラギン酸およびシステインプロテアーゼインヒビターといった酵素阻害剤が同定された。また,コメからはグルテリンおよびプロラミン,トウモロコシからはゼイン,コムギからはグロブリン,サツマイモからはスポラミンといった貯蔵タンパク質が同定された。一般的に貯蔵タンパク質は疎水性の高いタンパク質であり,これら貯蔵タンパク質が各起源のデンプン粒の性状に影響を与えている可能性が示唆された