書籍詳細

第1章 大豆製品に求められる機能性

P.16 掲載の参考文献

• 1) Sugano M. and Koba K.:Effects of dietary protein on lipid metabolism:A multifunctional effect. Ann NY, Acad Sci, 676, 215-222 (1993)
  pubmed

• 2) Huang Y. -S., Koba K, Horrobin D. F. and Sugano M:Interrelationship between dietary protein, cholesterol and n-6 polyunsaturated fatty acid metabolism. Prog Lipid Res, 32, 123-137 (1993)

• 3) Messina M. and Erdman J. W., Jr. eds:First International Symposiumon on the Role of Soy in Preventing and Treating Chronic Disease. J Nutr., 125 Supplement, 567S-808S (1995)

• 4) Lovenberg W. M. and Yamori Y.:The role of dietary protein in hypertensive disease. In:Laragh J. H. and Brenner B. M. (ed), Hypertension, Pathophysiology, Diagnosis and Management, Second Edition, New York, 313-320 (1995)

• 5) 菅野道廣:大豆の生理機能性, とくに血圧上昇抑制-コレステロール代謝改善作用を中心に. デイリーフード, 大豆と技術 1月号, 20-25 (1997)

• 6) 特集: 大豆のパワー. Food Style, 21, 2-6, 29-87 (1998)

• 7) Horii M.:Soybean and fermented food culture in the world. Farming Japan, 31-4, 10-36 (1997)

• 8) Ontario Soybean Grower's Marketing Board:Canadian soyfood directory. (1998)

• 9) American Academy of Pediatrics, Committee on Nutrition:Soy proteinbased formulas:Recommendations for use in infant feeding. Pediatrics, 101, 148-153 (1998)

• 10) (財)不二たん白質研究振興財団編:大豆たん白質研究 (毎年1〜2巻発行)

• 11) 河村幸雄, 大久保一良編:ダイズのヘルシーテクノロジー, 1-180 (1998), 光琳

• 12) The Role of Soy in Preventing and Treating Chronic Disease. Am J Clin Nutr, 68 Suppl S, 1329S-1544S (1998)

第2章 大豆タンパク質およびペプチドの調製法と機能性

P.38 掲載の参考文献

• 1) 三井物産(株)油脂部大豆菜種グループ:1997/98米国大豆の需給見通し. 油脂, 50, 40-42 (1977)

• 2) 中山修二, 浅井隆:超食糧危機 (1996), 第二海援隊

• 3) 松下雪郎, 寺尾純二:脂質の酸化. 食品成分の相互作用 (松下雪郎, 並木満夫編), 191-213 (1980), 講談社

• 4) 松下雪郎:食品加工:と脂質. 食品の加工と栄養科学 (日本農芸化学会編), 48-65 (1986), 朝倉書店

• 5) 大澤俊彦:過酸化脂質と食品. 食品機能化学 (中村良, 川岸舜朗ほか編), 53-97 (1990), 三共出版

• 6) Cowan J. C., Rackis J. J. et al:Soybean protein flavor component. J. Am. Oil Chemists' Soc, 50, 426-435 (1973)

• 7) Rackis J. J., Sessa D. j. et al:Flavor problems of Vegetable food protein. J. Am. Oil Chemists Soc, 56, 262-271 (1979)

• 8) 大久保一良, 吉城由美子ほか:大豆配糖体成分の種類, 構造, 分布, 遺伝性および生理活性. New Food Industry, 36, 17-27 (1994)

• 9) 高松清治:大豆の高度利用としての大豆イソフラボンの機能と食品への利用. New Food Industry, 40, 9-14 (1998)

• 10) Okubo K., Myers D. V. et al:Binding of phytic acids to glycinin. Cereal Chemists, 53, 513-524 (1976)

• 11) Rham O. D. and Jost T.:Pytate-protein Interaction in soybean extracts and low-phytatesoy protein products. J. Food Sci., 44, 596-600

• 12) 鯖田豊之:肉食の思想. 中公新書, 92 (1996), 中央公論社

• 13) 山内文男, 大久保一良編:大豆の科学 (1992), 朝倉書店

• 14) 渡辺篤二, 海老根英雄, 太田輝男:大豆食品 (1971), 光琳

• 15) 渡辺篤二, 斉尾恭子, 橋詰和宗:大豆とその加工 (1987), 建帛社

• 16) 渡辺篤二, 柴崎一雄:大豆タンパク質 (1987), 建帛社

• 17) Motoki M. and Seguro K.:Trends in Japanese soy protein research. INFORM, 3, 308-309 (1994)

• 18) 株式会社日本製鋼所「エクストルーダー」カタログ

• 19) 山内文男:食品タンパク質の科学. New Food Industry, 22, 26-44 (1980)

• 20) Carroll KK.:Soy protein and atherosclerosis, J. Am. Oil Chemists' Soc, 58, 416-419 (1981)

• 21) Descovick GC. et al:Multicenter study of soybean protein diet for outpatient hyper-cholesterolnemic patients. Lancet, 8197, 709-712 (1980)

• 22) Nahla Baba, Hadia Radwan et al:Effects of casein versus soy protein diets on body composition and serum lipid levels in adult rats. Nutrition Research, 12, 279-288 (1992)

• 23) 山本孝史, 井上五郎:ヒト血清コレステロール濃度に及ぼす大豆タンパク質の効果. 栄食誌, 44, 115-162 (1991)

• 24) 菅野道廣:コレステロール代謝の調節に関する栄養生化学的研究. 栄食誌, 40, 93-102 (1987)

• 25) Kito M., Moriyama T. et al:Changes in plasma lipids levels in young healthy volunteers by adding an extruder-cooked soy protein to conventional meals. Biosci. Biotech. Biochem, 57, 354-355 (1993)

• 26) 菊池俊彦:乳製品と酵素. 食品工業と酵素 (一島英治編), 139-150 (1983), 朝倉書店

• 27) Fuke Y., Sekiguchi M. and Matsuoka H.:Nature of stem bromelain treatment on the aggregation and gelation of soybean protein, J. Food Sci., 50, 1283-1228 (1985)

• 28) 石田賢吾:タンパク分解酵素と調味料製造. 食品工業と酵素 (一島英治編), 90-110 (1983), 朝倉書店

• 29) 中坊幸弘, 戸川芳子ほか:大豆タンパク質の酵素分解によって得られたペプチド混合物の腸管吸収. ペプチド栄養, 21-39 (1988)

• 30) 小松龍史:大豆ペプチドの脂肪・エネルギー代謝への影響. 月刊フードケミカル, 12; 27-33 (1993)

• 31) 鬼頭誠:植物性たん白質の働きに関する講演記録「植物蛋白食品の現状と将来」. 大豆たん白質研究会, 5, 26 (1994)

• 32) 菊池三郎:大豆タンパク物語 (1990), 光琳

第3章 大豆タンパク質の加工と機能性

P.63 掲載の参考文献

• 1) Sasaki R., Okumura K., Kitabatake N. and Chiba H.:Changes of Aldehyde Levels in Defatted Soybean Extract. J Food Sci 47, 31-35 (1981)

• 2) Thanh V. H., Okubo K. and Shibasaki K.:Isolation and characterization of the multiple 7S globulins of soybean proteins. Plant Physiol 56, 19-22 (1975)

• 3) Wolf W. J., Babcock G. E. and Smith A. K.:Purification and stability studies of the 11S component of soybean proteins., Arch Biochem Biophys 99, 265-274 (1962)

• 4) Koshiyama I.:Purification of the 7S component of soybean proteins. Agric Biol Chem 29, 885-887. (1965)

• 5) Kitabatake N., Doi E.:Improvement of Protein Gel by Physical and Enzymatic Treatment. Food Rev Int 9, 445-471 (1993)

• 6) Kitabatake N., Tahara M. and Doi E.:Thermal denaturation of soybean protein at low water contents. Agric Biol Chem 54, 2205-2212 (1990)

• 7) Morales A. and Kokini J. L.:Glass transition of soy globulin scanning calorimetry and mechanical spectrometry. Biotechnol Prog 13, 624-629 (1997)

• 8) Kokini J. L., Cocero A. M., Madeka H. and de Graaf E.:The development of state diagrams for cereal proteins. Tren Food Sci Technol 5, 281-288 (1994)

• 9) Hatta H., Kitabatake N. and Doi E.:Turbidity and hardness of a heat-induced gel of hen egg ovalbumin. Agric Biol Chem 50, 2083-2089 (1986)

• 10) Kitabatake N., Hatta H. and Doi E.:Heat-induced and transparent gel prepared from hen egg ovalbumin in the presence of salt by two-step heating method. Agric Biol Chem 51, 771-778 (1987)

• 11) Kinekawa Y. and Kitabatake N.:Turbidity and rheological properties of gels and sols by heating process whey protein. Biosci Biotech Biochem 59, 834-840 (1995)

• 12) Shimizu A., Kitabatake N., Higasa T. and Doi E.:Melting of the ovalbumin gels by heating:Reversibility between gel and sol. Nippon Shokuhin Kogyo Gakkaishi 38, 1052-1056 (1991)

• 13) Kitabatake N., Fujita Y. and Kinekawa Y.:Viscous sol and gel formation from process whey protein below 25℃. J Food Sci 61, 500-503 (1996)

第4章 大豆タンパク質発酵食品とその機能性

P.99 掲載の参考文献

• 1) 宮里興信:とうふようの製造に関する研究. 琉球大学農家政工学報, 7, 342-346 (1960)

• 2) 安田正昭:豆腐ようと紅麹. 醸協誌, 78 (11, 12), 839-842, 912-915 (1983)

• 3) 桂田正:豆腐よう. 調理科学, 29 (4), 314-322 (1996)

• 4) 本江元吉:沖縄の味「豆腐よう」. 醤研, 2 (6), 238-243 (1975)

• 5) 海老根英雄:大豆発酵食品の現状と将来. 日本食品工業学会第29回大会講演集, p. 53, 東京 (1982)

• 6) 安田正昭:沖縄のとうふよう. 伝統食品の研究, 6, 11-19 (1988)

• 7) 安田正昭:とうふよう -ユニークな豆腐発酵食品-. 食生活研究, 11(6), 10-18 (1990)

• 8) 安田正昭:とうふよう製造に関する研究 -製造秘伝の科学的解析と技術展開-. 日食工誌, 37 (5), 403-409 (1990)

• 9) 安田正昭, 外間郁夫:豆腐よう製造に用いる原料豆腐の製造. 日食工誌, 31 (1), 19-23 (1984)

• 10) 安田正昭, 坂口真樹, 音成洋充ほか:豆腐乾燥工程における微生物のはたす役割. 日食工誌, 39 (10), 870-877 (1992)

• 11) Yasuda M., Okuhama S., Sakaguchi M. et al:Production and some properties of soybean protein-hydrolyzing enzyme from alkalophilic Bacillus sp. . Sci. Bull. Coll. Univ. Ryukyus 39, 135-142 (1992)

• 12) 安田正昭, 上地玄作, 宮里興信:豆腐よう製造に用いる紅麹の製造. 日食工誌, 30 (2), 63-67 (1983)

• 13) 安田正昭, 上地玄作, 宮里興信:豆腐よう原料用黄麹の製造について. 琉球大学農学報, 28, 111-118 (1981)

• 14) 安田正昭:豆腐の発酵食品. 大豆月報, 134, 4-12 (1986)

• 15) 安田正昭, 松本哲也, 坂口真樹ほか:Monascus属菌を用いたとうふようの熟成過程における化学成分の変化. 日食工誌, 40 (5), 331-338 (1993)

• 16) 安田正昭, 松本哲也, 坂口真樹ほか:Aspergillus oryzaeを用いたとうふようの熟成過程におけるタンパク質及び窒素成分の変化. 日食工誌, 41(3), 184-190 (1994)

• 17) 安田正昭, 松本哲也, 坂口真樹ほか:紅麹と黄麹の併用によるとうふようの製造. 食科工, 42(1), 38-43 (1995)

• 18) Yasuda M. and Sakaguchi M.:Degradation of soybean protein by an acid proteinase from Monascus anka. Food Sci. Technol. Int. Tokyo, 4 (1), 6-8 (1998)

• 19) 新国佐幸, 岡田憲幸, 伊藤寛:大豆の蒸煮条件と味噌不溶性画分のSDS電気泳動パターン. 日食工誌, 34 (11), 731-737 (1987)

• 20) 桂正子, 福場博保:豆腐ように関する研究-熟成過程における成分の経時的変化-. 家政誌, 31 (3), 167-172 (1980)

• 21) 日本醸造協会編:新版醸造成分・覧, (財) 日本醸造協会, p. 337 (1987)

• 22) 太田輝夫, 海老根英雄, 中野政弘ほか:納豆菌を利用する大豆発酵食品に関する研究, (第1報) 製造条件に関する基礎的研究, (第2報) 中間製造試験と二次加工食品の嗜好調査. 食糧研究所報告, 18, 46-52, 53-59 (1964)

• 23) 松本伊左尾, 今井誠一:テンペ発酵中の成分変化. 日食工誌, 37 (2), 130-138 (1990)

• 24) 松岡博厚, 福家洋子:Penicillium caseicolumを用い熟成した丸大豆利用チーズよう食品の製造. 日食工誌, 35 (3), 166-172 (1988)

• 25) Yasuda M. and Kobamoto N.:Chemical and physical changes of tofuyo (fermented tofu) during fermentation. In:Developments in Food engineering, Yano T., Matsuno R. and Nakamura K. (eds), Blackie Academic & Professional, United Kingdom, p. 519-521 (1994)

• 26) 安田正昭, 金城さきえ, 三木英三:とうふようの熟成過程における破断特性, クリープ挙動及び微細構造の変化. 食科工, 43(3), 322-327 (1996)

• 27) 安田正昭:とうふようの製造と特性. 食品と科学, 29(10), 106-109 (1987)

• 28) Yasuda M. and Kobayashi A.:Preparation and characterization of tofuyo (fermented soybean curd). In:Trends in Food Biotechnology, Ghee A. H. (ed) Singapore Institute of Food Science and Technology, Singapore, 82-86 (1989)

• 29) 安田正昭:大豆タンパク質発酵食品(とうふよう)とその機能性. 第52回日本栄養・食糧学会大会講演要旨集, p. 22, 沖縄 (1998)

• 30) Yasuda M., Soeishi K. and Miyahira M.:Purification and properties of acid protease from Monascus sp. No. 3403, Agric. Biol. Chem., 48 (6), 1637-1639 (1984)

• 31) Yasuda M., Kuwae M. and Matsushita H.:Purification and properties of two forms of glucoamylase from Monascus sp. No. 3403, Agric Biol. Chem., 53 (1), 247-249 (1989)

• 32) Yasuda M., Ikehara K. Tawata S. et al:Purification and properties of a ribonuclease from a species of the genus Monascus. Biosci. Biotech. Biochem., 59 (2), 327-328 (1995)

• 33) Endo A.:Biological and pharmacological activity of inhibitors of 3-hydroxy-3-methylglutaryl coenzyme A reductase. Trends in Biochemical Science, January, p. 10-13 (1981)

• 34) 辻啓介, 市川富夫, 田辺伸和ほか:紅麹菌体量が高血圧自然発症ラットの血圧降下に及ぼす影響. 日食工誌, 39(8), 790-795 (1992)

• 35) 日本経済新聞1991年9月27日;日経産業新聞1991年9月30日;讀賣新聞1998年6月7日(日曜版);NHK総合テレビ1999年1月8日;NHK教育テレビ1999年1月15日

• 36) 渡辺篤二, 海老根英雄, 太田輝夫:大豆発酵食品. 大豆食品, 123-140, 168-195(1980), 光琳

• 37) 好井久雄:大豆の多様な食べかた, 利用の仕方. 大豆 (福場博保監修), 129-136, 136-151(1984), 女子栄養大学出版部

• 38) 原昌道:微生物の利用 I. 食品微生物学 改訂版 (木村光編), 210-213 (1995), 培風館

• 39) 仮屋園彰, 藤野博史, 尊川民喜ほか:食品の加工. 食品加工貯蔵学, 73-77, 94-96(1986), 朝倉書店

• 40) 菅原悦子:味噌香気成分の探索. 醸協誌, 86(6), 411-416 (1991)

• 41) 海老根英雄:味噌の生体調節機能. 味噌の科学と技術, 43(10), 339-361 (1995)

• 42) 岡崎秀, 鹿野由美子, 坂本康夫ほか:食品成分の抗変異原性効果について. 日本栄養・食糧学会第37回大会講演要旨集, p. 5 (1989), 大阪/岡崎秀, 秋葉美智子, 木村修一:味噌脂質中の抗変異原性物質の検索について. 日本農芸化学会昭和59年度大会講演要旨集, p. 636(1984), 東京

• 43) 伊藤明広, 後藤孝彦:味噌及びフラボン体による放射線障害の防御及びがんの科学予防の研究. 食品工業, 76-83 (1997. 1. 30)

• 44) 山口直彦:味噌の坑酸化機能について. 醸協誌, 87(10), 721-725 (1992)

• 45) 加藤博道:みその成分が細胞の老化を予防する. 食品工業, 82-86 (1994. 7. 15)

• 46) 吉城由美子, 大久保一良:新規微弱発光系による味噌等の活性酸素ラジカル消去能. 醸協誌, 93(9), 702-708 (1998)

• 47) Santiago L. A., Mori A. and Hiramatu M.:Japanese soybean paste miso scavenges free radicals and inhibits lipid peroxidation. J. Nutr. Sci. Vitaminol., 38 (3), 297-304 (1992)

• 48) Horii M., Ide T., Kawashima K. et al:Hypocholesterolemic activity of desalted miso in rats fed an atherogenic diet. Nippon Shokuhin Kogyo Gakkaishi, 37 (2), 148-153 (1990)

• 49) Ide T., Kano S. and Moriuchi H.:Activities of hepatic rate-limiting enzymes in cholesterol biosynthesis and degradation in rats fed desalted miso. Nippon Shokuhin Kogyo Gakkaishi, 38(5), 435-440(1991)

• 50) 原敏夫:納豆は地球を救う(1994), リバティ書房

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• 52) 岡本章子, 柳田藤治:大豆発酵食品の機能性. 食品工業, 70-79 (1997. 4. 30)

• 53) 河村幸雄:大豆タンパク質のアンギオテンシン変換酵素阻害ペプチドと血圧降下作用. 食品工業, 73-82 (1997. 6. 30)

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第5章 大豆タンパク質加工食品とその栄養特性

P.130 掲載の参考文献

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• 2) 渡辺篤二, 斎尾恭子, 橋詰和宗:大豆とその加工. 最新食品加工講座(小原哲二郎監修), 229-251 (1987), 建帛社

• 3) Parks L. L, Carpenter J. A.:Functionality of six nonmeat proteins in meat emulsion systems. J. Food Sci., 52, 271-274 (1987)

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• 5) Matulis R. J., Mckeith FK., Brewer M. S. et al:Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan. J. Food Sci., 60, 48-54 (1995)

• 6) De Ogara M. C. L. Bercovich F., Pilosof A. M. R. et al:Denaturation of soybean proteins related to functionality and performance in a meat system. J. Food Technol., 21, 279-287(1986)

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• 8) Peng I. C., Nielsen S. S.:Protein-protein interactions between soybean beta-conglycinin (B1-B6) and myosin. J. Food Sci., 51, 588-590 (1986)

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• 10) 西村 豊:大豆たん白の品質改良剤としての新たな展開. 月刊フードケミカル, 10, 34-39 (1994)

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第6章 大豆ペプチドの機能性

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第7章 大豆タンパク質と脂肪酸代謝

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第8章 大豆製品およびフィトケミカル類による結腸癌の予防

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