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Koyama Shota Assistant Professor |
From Graduate School 【 display / non-display 】
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Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (second term) Completed
2018 - 2021
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Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (first term) Completed
2016 - 2018
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Agricultural Chemistry Researcher
2021.04 - 2024.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Agricultural Chemistry Assistant Professor
2024.04
Professional Memberships 【 display / non-display 】
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日本農芸化学会
2017.12
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日本食品保蔵科学会
2016.04
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日本食品科学工学会
2016.04
Research Interests 【 display / non-display 】
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mayonnaise
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whipping properties
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gelling properties
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egg yolk
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egg whitegg white
Papers 【 display / non-display 】
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Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin Reviewed International journal
Shota, Koyama., Daisuke, Kodama., Akihiro, Handa., & Yoshimasa, Tsujii
Food Chemistry 440 138263 2024.05
Authorship：Lead author, Corresponding author Language：English Publishing type：Research paper (scientific journal)
DOI： https://doi.org/10.1016/j.foodchem.2023.138263
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Soluble-protein-aggregate-assisted improvements in heat-induced gel properties: Effect of genipin-mediated crosslinks on egg white protein Reviewed International journal
Shota, Koyama., Daisuke, Kodama., Yoshimasa, Tsujii., & Akihiro, Handa.
LWT 184 115079 2023.07
Authorship：Lead author, Corresponding author Language：English
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Ovomucoid-null eggs produced via genome-editing technology: Protein composition and physicochemical properties Reviewed International journal
Shota Koyama, Daisuke Kodama, Riku Takizawa, Yurie Uetake, Yoshimasa Tsujii, Ryo Ezaki, Mei Matsuzaki, Hiroyuki Horiuchi, Akihiro Handa
Food Bioscience 63 105759 2025.01
Authorship：Lead author, Corresponding author Language：English Publishing type：Research paper (scientific journal) Publisher：Elsevier
DOI： 10.1016/j.fbio.2024.105759
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Miscoorganisms Contributing to the Quality of Awa-Bancha, a Post-Fermented Tea Reviewed
Kaho Nomura, Hiroki Nishioka, Shota Koyama, Tomonori Suzuki, Youichi Niimura, Masataka Uchino
Food Preservation Science 50 ( 5 ) 213 - 222 2024.09
Language：Japanese Publishing type：Research paper (scientific journal)
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Control of physical properties of egg white gel by two-step heating method Reviewed
Takizawa Riku, Koyama Shota, Tsujii Yoshimasa, Handa Akihiro
Nippon Shokuhin Kagaku Kogaku Kaishi 71 ( 7 ) 223 - 230 2024.07
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society for Food Science and Technology
<p>This study investigated the effect of preheating on egg white gel (EWG) properties. EWG was prepared by a two-step heating process consisting of preheating at 60–80 ℃ followed by heating to 90 ℃ for 30 min. EWG preheated at 66 ℃ had a fibrous structure, with a higher breaking strength and strain than the other EWGs tested. EWG preheated at 74 ℃ had a coarse structure, with a lower breaking strength and strain than the other EWGs tested. Both incubation at 80 ℃ for 24 h and pickling in acidic seasoning solution for 21 d did not increase the breaking strength of strain for EWG preheated at 74 ℃ as much as that for EWG prepared by one-step heating. After preheating at 66 ℃, ovotransferrin and lysozyme formed aggregates, while ovalbumin remained monomeric. After being preheated at 74 ℃, ovotransferrin, lysozyme, and most of the ovalbumin aggregated. Therefore, the findings showed that the interaction between ovalbumin resulted in a fibrous network with high breaking strength when EWG was preheated at 66 ℃, while the lack of monomeric ovalbumin and the network that formed during preheating resulted in a coarse network for EWG preheated at 74 ℃. Thus, this method appears to be a useful for controlling the texture of EWG. </p>
DOI： 10.3136/nskkk.nskkk-d-23-00104
Honours, Awards and Prizes 【 display / non-display 】
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日本たまご研究会 第７回エコたま表彰
2025.11 日本たまご研究会 卵白タンパク質加熱ゲル物性の分子構造的研究
小山翔大
Award type：Award from Japanese society, conference, symposium, etc.
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日本食品保蔵科学会 奨励賞
2025.06 日本食品保蔵科学会 碁石茶および阿波番茶の香気と風味形成に関わる要因に関する研究
小山翔大
Award type：Award from Japanese society, conference, symposium, etc.
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日本食品科学工学会 令和7年度関東支部奨励賞（一般）
2025.03 卵白タンパク質の加熱変性・ゲル形成および乾熱処理によるハイゲル化のメカニズムに関する研究
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日本食品科学工学会令和6年度関東支部大会 優秀ポスター発表賞
2024.03 乾熱処理乾燥卵白タンパク質のモノマーおよび可溶性凝集体（SPA）画分の特徴について
寳耒美里、小山翔大、滝沢陸、児玉大介、辻井良政、半田明弘
Award type：Award from Japanese society, conference, symposium, etc.
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日本食品科学工学会令和5年度関東支部大会 優秀ポスター発表賞
2023.03 オーバーホイップに伴う卵白タンパク質の界面変性挙動
小山翔大、児玉大介、半田明弘、辻井良政
Award type：Award from Japanese society, conference, symposium, etc.
Scientific Research Funds Acquisition Results 【 display / non-display 】
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オボアルブミンのリン酸化修飾が卵白タンパク質の乾熱変性に与える影響解明
2025.04 - 2027.03
若手研究
Authorship：Principal investigator
Presentations 【 display / non-display 】
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卵白タンパク質加熱ゲル物性の分子構造的研究 Invited
小山翔大
第21回日本たまご研究会 Egg Science Forum2025「卵：明石焼きから癌創薬まで」 2025.11 日本たまご研究会
Event date： 2025.11
Language：Japanese Presentation type：Oral presentation (invited, special)
Venue：京都府京都市
卵白タンパク質の乾熱変性過程にて生じる変化および加熱ゲル物性を飛躍的に向上させる要因について解説した。
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乾熱変性による卵白タンパク質の加熱ゲル化性改質 Invited
小山翔大
第35回食品ハイドロコロイドシンポジウム 2024.10 食品ハイドロコロイド研究会
Event date： 2024.10
Language：Japanese Presentation type：Oral presentation (invited, special)
Venue：東京都 Country：Japan
卵白タンパク質の加熱ゲル物性を飛躍的に向上させる乾熱変性の機序について、主にゲル物性改質に関わる要因を中心に解説した。
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卵白のゲル化性を改善する乾熱処理－卵白タンパク質の乾熱変性挙動－ Invited
小山翔大
第10回タマゴシンポジウム 2024.07 タマゴ科学研究会
Event date： 2024.07
Language：Japanese Presentation type：Oral presentation (invited, special)
Venue：東京都 Country：Japan
卵白タンパク質の加熱ゲル物性を飛躍的に向上させる乾熱変性の機序について解説した。
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木綿豆腐と絹ごし豆腐のタンパク質分子間相互作用について
谷浦 昂、岡 大貴、小山 翔大、辻井 良政
日本食品科学工学会第72会大会 2025.08
Event date： 2025.08
Language：Japanese Presentation type：Oral presentation (general)
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NaCl添加が卵白タンパク質の乾熱変性挙動に及ぼす影響
寳耒 美里、小山 翔大、大久保 敦史、市川 愛、児玉 大介、半田 明弘、辻井 良政
日本食品科学工学会第72回大会 2025.08
Event date： 2025.08
Language：Japanese Presentation type：Oral presentation (general)