2006年10月, 若手農林水産研究者表彰, ダイズ多糖類の分子構造の解析に基づく食品用機能性素材の開発, 農林水産省 農林水産技術会議
中村 彰宏

2002年06月, 優秀賞, 水溶性大豆多糖類の添加による米飯および麺類の表面構造の変化, 食品微細科学研究会
中村 彰宏

Pea soluble polysaccharide interactions with plant albumins
Minh Tuan Tran; Akihiro Nakamura; Milena Corredig, Elsevier BV
Food Chemistry, 2025年06月, ［査読有り］

A high molecular mass emulsifier derived from lentil seeds: The role of polysaccharide and protein in its stabilization behavior
Soichiro Tsuda; Minori Iida; Masahiko Samoto; Norifumi Adachi; Akihiro Nakamura, ラスト(シニア)オーサー, Elsevier BV
International Journal of Biological Macromolecules, 2025年04月, ［査読有り］

Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions
Masahiko Samoto; Ryo Okuzono; Mako Igarashi; Sayuri Sakurada; Yasuki Matsumura; Akihiro Nakamura; Masayuki Shibata, Elsevier BV
Current Research in Food Science, 2025年, ［査読有り］

Extraction of water-soluble polysaccharides from lupin beans and their function of protein dispersion and stabilization under acidic conditions
Minori Iida; Soichiro Tsuda; Mayu Kikuchi; Masahiko Samoto; Norifumi Adachi; Akihiro Nakamura, ラスト(シニア)オーサー, Elsevier BV
International Journal of Biological Macromolecules, 2024年10月, ［査読有り］

Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour
Masahiro Sugiyama; Chika Kitagawa; Mako Igarashi; Kazunobu Tsumura; Akihiro Nakamura; Yasuki Matsumura; Masahiko Samoto, Elsevier BV
LWT - Food Science and Technology, 2024年04月, ［査読有り］

Pea soluble polysaccharide improves stability of acidic pea protein dispersions
Minh Tuan Tran; Akihiro Nakamura; Ruifen Li; Milena Corredig, 責任著者, Elsevier BV
Food Hydrocolloids, 2024年02月, ［査読有り］

Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds
Masahiro Sugiyama; Masahiko Samoto; Takashi Ichinose; Akihiro Nakamura; Kentaro Matsumiya; Yasuki Matsumura, Wiley
Journal of the American Oil Chemists' Society, 2023年07月12日, ［査読有り］

Molecular structures of high- and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions
Akihiro Nakamura; Rion Naeki; Mayu Kikuchi; Milena Corredig; Yugo Shima; Nanae Fujii, 筆頭著者, Elsevier BV
Food Research International, 2023年03月, ［査読有り］

Extraction of a water-soluble polysaccharide fraction from lentils and its potential application in acidified protein dispersions
Kei Nomura; Madoka Sakai; Hitomi Ohboshi; Akihiro Nakamura, 責任著者, Elsevier BV
Food Hydrocolloids, 2021年08月, ［査読有り］

Extraction of water-soluble polysaccharides from kidney beans and examination of their protein dispersion and stabilization properties under acidic conditions
Nakamura, A; Ohboshi, H; Sakai, M; Nomura, K; Nishiyama, S; Ashida, H, 筆頭著者
Food Research International, 2021年06月, ［査読有り］

馬鈴薯澱粉粕からの水溶性多糖類の抽出と酸性乳飲料の安定剤としての利用　　　　　　　　　　　　　　　
筆頭著者
日本食品科学工学会誌, 2021年04月, ［査読有り］

Characteristics and function of an extracellular polysaccharide from a green alga Parachlorella
Mitsuki Sasaki; Akari Takagi; Daisaku Sasaki; Akihiro Nakamura; Munehiko Asayama, Elsevier BV
Carbohydrate Polymers, 2021年02月, ［査読有り］

Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions
Peter Chivero; Shoichi Gohtani; Hidefumi Yoshii; Akihiro Nakamura, Hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S), were investigated for their ability to produce oil-in-water (O/W) mayonnaise-like emulsions. Xanthan gum (XG) was used as a stabilizer and/or thickener. Oil content above 60%wt. could not be completely emulsified by all three types of emulsifiers. Emulsion separation was observed immediately after preparation. Long term emulsion stability depended on the amount of dispersed phase with higher dispersed phase contents conferring more stability due to a strong network of droplets formed in the system. The formation of Pickering emulsions was confirmed in OSA-S stabilized emulsions. All emulsion systems showed pseudoplastic behavior similar to typical mayonnaise, which increased with an increase in the dispersed phase volume. It was concluded that it is possible to employ hydrocolloid emulsifiers to produce mayonnaise. (c) 2016 Elsevier Ltd. All rights reserved., ELSEVIER SCIENCE BV
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016年06月, ［査読有り］

Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions
Peter Chivero; Shoichi Gohtani; Hidefumi Yoshii; Akihiro Nakamura, The incorporation of relevant amounts of non-adsorbing hydrocolloids to oil-in-water (O/W) emulsions is a suitable alternative to reduce creaming. The effect of incorporating xanthan gum (XG) or guar gum (GG) in soy soluble polysaccharide (SSPS) stabilized oil-in-water (O/W) emulsions was studied. The emulsions contained 6 wt.% of SSPS, 20 wt.% Perilla seed oil (PSO), an omega-3 vegetable oil, and variable amounts of XG or GG ranging from 0.03 to 03 wt.%. The presence of minute amounts of XG or GG in fresh emulsions significantly decreased the emulsion droplet size (EDS) although such low concentrations did not provide enough continuous phase viscosity to arrest creaming. Emulsion microstructure indicated the presence of flocculation even at high concentrations of XG or GG caused by a depletion mechanism. All emulsions with XG or GG exhibited pseudoplastic behavior while the control emulsions showed an almost Newtonian behavior. Emulsion droplet polydispersion generally decreased with increase in the continuous phase viscosity indicating the importance of continuous phase viscosity in the dissipation of shear energy throughout the emulsion during homogenization. The characteristics of the emulsions were closely related to the rheological changes of the continuous phase. (C) 2015 Elsevier Ltd. All rights reserved., ELSEVIER SCIENCE BV
FOOD RESEARCH INTERNATIONAL, 2015年04月, ［査読有り］

Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types
Peter Chivero; Shoichi Gohtani; Hidefumi Yoshii; Akihiro Nakamura, Soy soluble polysaccharide (SSPS), extracted from the by-product of soy protein isolation, has been widely established as an emulsifier for oil-in-water (O/W) emulsions. Impact of the type of SSPS (i.e. SSPS-L; SSPS-M; and SSPS-H differentiated by their respective extraction conditions) and the type of oil (i.e. Perilla seed oil - PSO; palm kernel oil - PKO; and n-Hexadecane) was examined through analysis of the differences in average droplet diameter, droplet size distribution (DSD) and emulsion rheological properties. Oil/water interfacial tension strongly depended on SSPS type. SSPS-L was the most capable in reducing interfacial tension against PSO, PKO and hexadecane followed by SSPS-M and lastly SSPS-H. Irrespective of oil type, at 20% oil content, SSPS-L and M were better emulsifiers for achieving small droplets due to their high protein content. Both SSPS (types L and M) solutions and their respective emulsions regardless of oil type exhibit Newtonian flow behavior while SSPS-H solution and the respective emulsions show shear-thinning behavior. Emulsion viscosity was influenced by both SSPS and oil types with SSPS-H and hexadecane producing high viscosity emulsions. This paper provides important information on the performance of different types of SSPS against different types of oils which can be used in formulating food and beverage systems. (C) 2014 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2014年08月, ［査読有り］

The structure of soy soluble polysaccharide in aqueous solution
Peter Chivero; Shoichi Gohtani; Shinya Ikeda; Akihiro Nakamura, Soybean soluble polysaccharide (SSPS) extracted from soybean cotyledons is an acidic polysaccharide containing a protein fraction. Small angle X- ray scattering (SAXS) and static light scattering (SLS) were used to reveal the structural conformation and nano- structural arrangement of SSPS in aqueous solutions aiming to gain more information on the functional properties of SSPS. Three samples, differentiated by their extraction processes, namely SSPS- L; - M; and - H, were used. NMR results show that SSPS has a similar structure regardless of the differences in the extraction conditions. The MarkeHouwink constants were determined to be 7.52 x 10(-4) and 0.473 for K and a respectively indicating that SSPS is a flexible random coil in solution. SAXS profiles revealed power law functions (I(q) similar to q(-alpha)) with an exponent of -1 signifying the presence of rigid rods. Due to the overall large size of SSPS, it is thought that SAXS focused on single branches of SSPS. SAXS models confirmed that the nano- structural conformation of SSPS remains unaltered due to the presence of sodium nitrate salt, neither is the conformation affected by changes in pH nor concentration. (C) 2013 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2014年03月, ［査読有り］

水溶性大豆多糖類の構造と食品における物性機能　　　　　　　　　　　　　　　
中村 彰宏
食品加工技術・日本食品機械研究会誌, 2014年

Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions
Tatsunori Nobuhara; Kentaro Matsumiya; Yuko Nambu; Akihiro Nakamura; Nanae Fujii; Yasuki Matsumura, There are 2 types of soybean soluble polysaccharide (SSPS); an ordinary type with low molecular weight (SSPS-LMW; molecular weight - 550 kg/mol), and a new type with high molecular weight (SSPS-HMW; molecular weight = 2850 kg/mol). In the current study, the protein stabilizing ability of both types of SSPS was investigated in model acidified milk. We prepared model acidified milk drinks that were composed of 3.0% skimmed milk and 0.4% SSPS-HMW or SSPS-LMW. Model acidified milk was centrifuged at several centrifugal accelerations. The centrifuged samples were visually observed, and the measurement of precipitate weight and turbidity of the upper layer confirmed that SSPS-HMW stabilized proteins better than SSPS-LMW. The model mixture of SSPS-HMW had smaller particle sizes and a larger zeta-potential. In addition, The surface concentration of SSPS-HMW was about 2 times that of SSPS-LMW, indicating that the thicker SSPS-HMW layer produces larger steric repulsion to protein particles.
These results clearly demonstrate that SSPS-HMW has a greater ability to disperse milk proteins because of the larger electrostatic repulsive force of polysaccharide chains and the steric repulsive force of the thicker layer that forms on the surface of particles. (c) 2013 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2014年01月, ［査読有り］

オカラ由来の大豆多糖類SSPSの開発と食品機能素材としての利用
中村 彰宏, 責任著者, 大豆(Glycine max Merril)は，脂質，タンパク質，糖質，食物繊維，ミネラルをバランス良く含むアジアオリジナルの農作物であり，醤油や味噌は勿論，豆腐，納豆など風土と食文化に合わせて高度に加工され，食されてきた。大豆成分の工業スケールでの利用は，大豆油のスクリュープレスによる搾油に始まる。その後，搾油残渣からのタンパク質の分離へと広がり，現在は大豆オリゴ糖やイソフラボン，更にはサポニンなどの微量成分まで高度に利用されるに至っている。しかしながら，大豆タンパク質を製造する際に副生する所謂オカラは，高い保水性により乾燥コストが高く，腐敗し易い特性もあって，一部が飼料として利用される以外は殆ど全てが廃棄処分されてきた。オカラは水溶性および不溶性の食物繊維に富み，イヌリンなどの食物繊維と同じく整腸作用や血中コレステロールの上昇抑制効果など優れた生理機能が認められている。不二製油は，オカラに含まれる水溶性の多糖類成分を高温加圧処理することで可溶化し，効率よく抽出・分離する技術の確立に成功した。本報では，この大豆多糖類SSPS(Soybean Soluble Polysaccharide)の基本的性質，分子構造，並びに食品の物性機能剤としての利用について紹介する。, 日本応用糖質科学会
日本応用糖質科学会誌, 2014年, ［招待有り］

Prophylaxis of intranasally induced pollen allergy in a Balb/c mouse model using a potential prebiotic β-1,4-mannobiose
Yang, C; Rupa, P; Kanatani, H; Nakamura, A; Ibuki, M; Mine, Y, Background: Dietary supplementation with unique prebiotic nondigestible carbohydrates has been shown to suppress allergy. In the present study, the prophylactic efficacy of a disaccharide beta-1, 4 mannobiose (MNB) in a BALB/C mouse model of intranasally-induced pollen allergy was characterized.
Methods: Balb/c mice were pretreated with MNB orally and sensitized with pollen extract intraperitoneally and intranasally and challenged with histamine and crude pollen extract. Outcomes were measured as clinical signs, antibody isotypes, cytokine gene and protein expression patterns.
Results: The MNB-treated mice had lower sneezing frequency as compared to the positive control mice (P < 0.05). The low dose MNB-treated mice had less histamine (P < 0.05). However, the Cry j1 and Cry j2-specific IgE, IgG, IgG1 and IgG2a antibody activity did not differ between groups (P > 0.05). The MNB-treated mice had increased IFN-gamma (P < 0.05), and decreased IL-4 (P < 0.05). Mice in the high dose group had increased IL-10 (P < 0.05). However, TGF-beta and IL-17 concentration did not differ between groups (P > 0.05). Both total and Cry j1 and Cry j2-specific IgA were increased in the high dose group. Real-time RT-PCR analysis indicated that IL-4 and IL-17 mRNA expression were lower in MNB-treated mice (P < 0.05).
Conclusions: This work provides insights into using MNB as a potential prebiotic immunomodulator via decreased clinical signs, improved type1/type 2 balance, and IgA production, thus validating the potential use of MNB as a prophylactic prebiotic candidate to attenuate allergic response., JAPANESE SOCIETY ALLERGOLOGY
ALLERGOLOGY INTERNATIONAL, 2013年03月, ［査読有り］

Therapeutic effects of β-1,4-mannobiose in a Balb/c mouse model of intranasally-induced pollen allergy.
Yang, C; Rupa, P; Kanatani, H; Nakamura, A; Ibuki, M; Mine, Y, Background: Nutritional prebiotic supplementation represents an attractive approach for interventions of allergy. In this study, the potential therapeutic effect of beta-1, 4 mannobiose (MNB) in a murine model of cedar pollinosis was investigated.
Methods: Groups of Balb/c mice were intranasally sensitized to Japanese cedar pollen extract, and subsequently administered with low or high dose MNB. Both intraperitoneal and intranasal challenges were performed to monitor for clinical signs. Frequency of sneezing was recorded. Serum, spleen and Peyer's patches were collected for various biomarker analyses. Anti-allergic activity of MNB using RBL-2H3 cells was also evaluated.
Results: Significant decrease in sneezing frequency, histamine, interleukin (IL)-4 and IL-17A and increase in TGF-beta and IL-10 concentration were exhibited by the MNB-treated mice. However, Cry j1 and Cry j2-specific IgE activity remained unaltered. The high dose MNB treatment increased total IgA activity and IL-10, TGF-beta and FoxP3 and decreased IL-4, IL-17A, and ROR gamma T mRNA expression. Inhibition of activation of RBL-2H3 cells was observed via decrease in histamine, intracellular Ca2+ concentration, and Fc epsilon RI mRNA expression.
Conclusions: We demonstrated the immunomodulatory effects of MNB and conclude that MNB is a potential therapeutic molecular nutritional supplement candidate for treatment of pollen allergy., JAPANESE SOCIETY ALLERGOLOGY
Allergology International, 2013年03月, ［査読有り］

β-1,4-mannobiose stimulates innate immune responses and induces TLR-4-dependent activation of mouse macrophages but reduces severity of inflammation during endotoxemia in mice.
Kovacs-Nolan, J; Kanatani, H; Nakamura, A; Ibuki, M; Mine, Y, beta-1,4-Mannobiose (MNB) has been shown to exert prebiotic activity and modulate mucosa] gene expression. In this study, the immune-modulating effect of MNB in healthy and endotoxemic mice and its role in Toll-like receptor (TLR) 2/4 mediated macrophage activation were investigated. Mice were supplemented daily with MNB (0, 5, 10, or 25 mg/kg) for 14 d. To examine the effect of MNB during endotoxemia, mice were supplemented with or without M NB (25 mg/kg) for 14 d, followed by challenge with intraperitoneal LPS or saline. MNB induced expression of both T helper (Th) 1- and Th2-type cytokines in the ileum (P < 0.05) and increased fecal IgA production and splenic NK cell activity (P < 0.05) in healthy mice. In endotoxemic mice, MNB reduced the expression of Tnfa, Il-6, iNos (P < 0.05), and Il-10 (P < 0.05), and reduced LPS-induced weight loss but increased Ifng, Il-12p40, II-5, and Ifna expression (P < 0.05) and NK cell activity relative to positive control (LPS) mice. Treatment of RAW 264.7 macrophages with MN B induced TNF-alpha and IL-6 secretion (P < 0.05), and this effect was abrogated by inhibiting TLR4, but not TLR2, signaling. Pretreatment of RAW 264.7 cells with MNB induced tolerance to TLR2 and TLR4 agonists, reducing TNF-a production (P < 0.05) upon secondary stimulation with LPS or lipoteichoic'acid. These results indicate that MNB can modulate intestinal and systemic immune responses in healthy and endotoxemic mice and prevent LPS-induced immune suppression, as well as directly stimulating innate immune mechanisms in vitro as a TLR4 agonist. J. Nutr. 143: 384-391, 2013., AMER SOC NUTRITION-ASN
The Journal of Nutrition, 2013年03月, ［査読有り］

Characterization and functional properties of soybean high-molecular-mass polysaccharide complex
Akihiro Nakamura; Nanae Fujii; Junko Tobe; Norifumi Adachi; Motohiko Hirotsuka, 筆頭著者, Soybean soluble polysaccharide (SSPS), extracted from the by-product obtained during isolation of soybean protein, is an anionic polysaccharide that stabilizes milk proteins under acidic conditions. We developed a high-molecular-mass complex of SSPS cross-linked via phosphate (SSPS-HC; absolute molecular weight 2850 kg/mol, radius of gyration 106 nm), and found that it has different protein stabilization properties when compared with the original SSPS (absolute molecular weight 550 kg/mol, radius of gyration 36 nm). The objective of this work was not only to study the rheological properties of SSPS-HC, but also clarify its protein-stabilizing properties in comparison with SSPS; if molecular mass or negative charge affected protein dispersion. Irrespective of high-molecular-mass, SSPS-HC possessed similar rheological properties to SSPS such as low viscosity in aqueous solution. The absolute negative charges of SSPS-HC measured by a zeta potential analyzer at pH range of 2.0-7.0 were higher than those of SSPS. Acidified milk drinks prepared with 8.4% non-fat milk solids and 0.4% SSPS-HC or SSPS showed low viscosity and small protein particle size, and did not aggregate for 14 days. The thickness of the hydrated layer, which was formed on the surface of protein particles by SSPS molecules measured after hemicellulase treatment with DLS (dynamic light scattering), was estimated to be about 89 nm for SSPS-HC and 33 nm for SSPS. These numerical values were in good relation to the molecular diameter of SSPS-HC and SSPS in aqueous solution measured by DLS and AFM image, and suggested that protein particles were dispersed and the hydrated monolayer made on the surface of protein particles by SSPS-HC or SSPS molecules prevented aggregation. However, stabilizing pH ranges were different with stability of SSPS-HC at pH range of 4.0-4.8 and stability for SSPS at pH range of 3.6-4.2. In addition to the difference in the molecular mass and absolute negative charge, the phosphate groups of SSPS-HC were possibly influenced on the protein-dispersing property approximately at isoelectric point of milk protein; SSPS-HC prevent aggregation of casein by accelerating solubility of calcium phosphate under acidic conditions as is already reported in the starches phosphorylated. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2012年10月, ［査読有り］

Absorption of the indigestible disaccharide, β-1,4-mannobiose, from coconut by the rat portal vein.
Kanatani, H; Kimura, Y; Asanoma, M; Nakamura, A; Hirotsuka, M; Adachi, S, The intestinal absorption of beta-1,4-mannobiose by rats was investigated. Mannobiose was detected in the portal vein plasma by matrix-assisted laser desorption ionization/time of flight mass spectrometry after its administration to rats. The presence of mannobiose in the rat plasma was confirmed by an experiment using beta-mannosidase. These results indicate that mannobiose was directly absorbed through the intestines even without being hydrolyzed., TAYLOR & FRANCIS LTD
Bioscience, Biotechnology, and Biochemistry, 2012年03月, ［査読有り］

オカラ由来の大豆多糖類の開発と食品機能剤としての利用
中村 彰宏, Soybean soluble polysaccharide (SSPS) is a water-soluble polysaccharide extracted from soybean "okara", which is the insoluble residue of soy protein production. SSPS consists of the dietary fiber from soybean cotyledon, and its aqueous solution has relatively low viscosity and high stability, even when heated under acidic conditions. As SSPS has various functions such as dispersion, stabilization, emulsification, adhesion, and film making, it has been used not only as a dietary raw material for fiber-fortified food, but also for many other food applications. In this report, basic characterizations and applications of SSPS as a functional food ingredient are summarized.
日本食品科学工学会誌, 2011年, ［招待有り］

Characterization and Functional Properties of Sub-Fractions of Soluble Soybean Polysaccharides
Jun Li; Shinya Matsumoto; Akihiro Nakamura; Hirokazu Maeda; Yasuki Matsumura, Soluble soybean polysaccharide (SSPS) was fractionated into two sub-fractions, a high-molecular-weight fraction (HMF) and a low-molecular-weight fraction (LMF) by the ethanol-extraction method. Characterization of the sub-fractions, that is, analysis of chemical composition, gel filtration, and SDS-PAGE, revealed that the main component of HMF was a large polysaccharide molecule with covalently-attached peptides, possibly corresponding to the intact SSPS molecule. LMF consisted of free peptides and saccharides of small size, which might have occurred as by-products during the production process of SSPS. HMF exhibited high ability to emulsify oil droplets and stabilize a-casein dispersions in an acidic pH region, but this ability of LMF was inferior to HMF. On the other hand, LMF had higher activity to prevent the oxidation of emulsified lipids than HMF. These results suggest that HMF and LMF had different characteristics and functional properties, and that the combination of the two sub-fractions generates the multi-functions of commercial SSPS., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2009年12月, ［査読有り］

Soluble soybean polysaccharide
H. Maeda; A. Nakamura, Soluble soybean polysaccharide (SSPS) is a water-soluble polysaccharide extracted and refined from soybean. SSPS consists mainly of the dietary fibre of the soybean cotyledon and has relatively low viscosity and high stability in an aqueous solution. SSPS has various functions such as dispersion, stabilization, emulsification, and adhesion. Therefore, SSPS can be used not only as a dietary raw material for fibre-fortified food, but also for pharmaceutical and industrial applications as well as for many other food applications. The chemical structure, properties and applications of SSPS as a functional food ingredient are summarized., Elsevier Inc.
Handbook of Hydrocolloids: Second Edition, 2009年05月28日, ［査読有り］

水溶性大豆多糖類の分子構造の解析と食品機能性素材としての利用　　　　　　　　　　　　　　　
中村 彰宏
食品工業, 2007年

ダイズ多糖類の分子構造の解析と食品機能性素材としての利用　　　　　　　　　　　　　　　
中村 彰宏
農林水産技術研究ジャーナル, 2007年, ［招待有り］

Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide
Akihiro Nakamura; Hirokazu Maeda; Milena Corredig, 筆頭著者, The effect of heating on the physicochemical properties of emulsions prepared with soybean soluble polysaccharide (SSPS) was investigated. The emulsions were stable after heating at 90 degrees C for up to 30 min. Heating at different pH values or in the presence of CaCl2 (< 10 mM) did not affect the stability; however, at higher concentrations of calcium ions, the emulsion particle size increased. Two fractions, a high molecular weight (HMF) and a low molecular weight (LMF) fraction, were separated from the crude SSPS preparation by gel fitration. Emulsions prepared with SSPS/HMF (MW = 310-420 kDa) showed little change in size with heating, while the protein impurities of the SSPS/LMF fraction formed aggregates by heating at pH 7. Analysis of the heat-induced aggregation of the two fractions of SSPS suggested that the changes in SSPS functionality with heating can be attributed to the protein impurities (LMF) present in the SSPS., AMER CHEMICAL SOC
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007年01月, ［査読有り］

Emulsifying properties of enzyme-digested soybean soluble polysaccharide
Akihiro Nakamura; Hirokazu Maeda; Milena Corredig, 筆頭著者, Soybean soluble polysaccharide (SSPS), deriving from the by-product of the isolation of soybean protein, is known to stabilize oil-in-water emulsions. To better understand which fraction of the polysaccharide chain determines the functionality of SSPS on making and stabilizing emulsions, SSPS was digested by purified pectinases (polygalacturonase (PGase) and rhamnogalacturonase (RGase)) or hemicellulases (galactosidase (GPase) and arabinosidase (AFase)). The emulsifying properties of the digested fractions were then evaluated. Emulsions containing 20% soybean oil at pH 4.0 were stable to creaming for 30 days when RGase-treated SSPS was used as emulsifier. This enzymatic treatment improved the emulsifying properties of SSPS, as less SSPS was needed to obtain a stable emulsion under the same conditions. Enzymatic modifications with PGase, GPase or AFase reduced the emulsifying properties of the polysaccharide. The ability of the emulsions to remain stable after dilution of the parent emulsion to 0.1% oil disappeared when the galactan or arabinan chains of SSPS were removed. These results indicated that the neutral sugar chains of SSPS, consisting of beta-galactan and alpha-arabinan, play a fundamental role in the stabilizing properties of SSPS at oil/water interfaces, causing steric repulsion between the oil droplets. (c) 2006 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2006年10月, ［査読有り］

Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk
Jinru Liu; Akihiro Nakamura; Milena Corredig, Pectins are negatively charged polysaccharides employed as stabilizers in acidified milk dispersions, where caseins aggregate because of the low pH and serum separation needs to be prevented. The objective of this research was to study the effect of charge on the stabilizing functionality of the polysaccharide in acid milk drinks. Unstandardized pectins with various charges (as degree of esterification, DE) as well as soybean soluble polysaccharide (SSPS) were tested for their stabilizing behavior as a function of pH and concentration. Skim milk was acidified by glucono-delta-lactone and then homogenized in the presence of polysaccharide at different pH values (in the range from 4.2 to 3.0). Measurements of particle size distribution demonstrated that pectins with a DE of 71.4, 68.6, and 67.4 stabilized milk at pH > 4.0. Pectins with a lower DE (63.9%) needed a higher concentration (0.4%) at the same pH to show a monomodal distribution of particle sizes. Pectins with lower DE (< 50%) did not stabilize the dispersions. Although this difference in behavior was attributed mainly to the pectin charge, the efficiency in stabilizing the casein dispersion decreased with decreasing pectin size. For example, the high methoxyl pectin (HMP) with 63.9 DE was smaller in size than the HMPs with a higher charge. Pectins showed a pH-dependent stabilization effect, as at pH < 4.0 the dispersions contained aggregates. When SSPS was used to stabilize acid milk, at pH < 4.0, it showed a better stabilization behavior than HMP. When SSPS and pectin were used in combination, the particle size distribution of the acid milk dispersion was pH-dependent, and results were similar to those for samples containing pectin alone. This suggested that in the mixture, pectin dominated the behavior over SSPS, even when an excess of SSPS was added to the dispersions before homogenization., AMER CHEMICAL SOC
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006年08月, ［査読有り］

The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages
A Nakamura; R Yoshida; H Maeda; M Corredig, 筆頭著者, The mechanisms of stabilization of soybean soluble polysaccharide (SSPS) and high methoxyl pectin (HMP) in acidified milk drinks were studied focusing on the differences in behaviour between the two polysaccharides. The changes in casein micelles size during acidification with glucono-delta-lactone or by direct acidification were measured using light scattering. When HMP was added to skim milk before acidification, pectin adsorbed on the surface of the casein micelles via electrostatic interactions and prevented casein aggregation. Results suggested that adsorption of pectin occurred from the beginning of acidification and somewhat affected the rearrangement of casein micelles in the pH range between 5.8 and 5.0. On the other hand, SSPS, at concentrations up to 2% (w/w), did not interact with caseins at pH > 4.6. At pH < 4.2 SSPS showed better stabilizing properties than HMP. In addition, between pH 4.2 and 3.2, SSPS-stabilized acid dispersions were not affected by pH, while dispersions homogenized with pectin showed a size distribution that depended on pH. The differences in structure between SSPS and HMP account for the unique functionalities of the two polysaccharides in acid milk systems. (c) 2005 Published by Elsevier Ltd., ELSEVIER SCI LTD
INTERNATIONAL DAIRY JOURNAL, 2006年04月, ［査読有り］

Soy soluble polysaccharide stabilization at oil-water interfaces
A Nakamura; R Yoshida; H Maeda; M Corredig, 筆頭著者, Soybean soluble polysaccharide (SSPS) is obtained from the by-product of the production of soy protein. SSPS has been employed as a functional ingredient in numerous food applications. When used to prepare oil-in-water emulsions, SSPS forms thick, stable interfaces in a wide pH range, in both acidic and neutral conditions. SSPS forms stable interfacial layers at relatively low biopolymer concentrations (about 4% (w/w) in 20% (w/w) oil-in-water emulsions), and although rich in galacturonic acid, its functionality does not seem to be affected by varying concentration of cations. This work describes the emulsifying properties of SSPS and its stability under various environmental conditions and the principles that regulate the stabilization behavior of this polysaccharide. SSPS contains a high molecular weight polysaccharide fraction with interfacial properties and a small molecular weight fraction. A polypeptide fraction, with an estimated molecular mass of 50 kDa, is covalently linked to the SSPS backbone chains and acts as an anchor to the oil-water interface. The carbohydrate moieties of the SSPS stabilize the emulsion droplets via steric interactions, forming a thick (ranging between 15 and 30 urn, depending on the SSPS type), hydrated layer on the surface of the oil droplet. (c) 2005 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2006年03月, ［査読有り］

Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH
M Roudsari; A Nakamura; A Smith; T Corredig, The stability of emulsions prepared with soy protein isolates was investigated as a function of pH in the presence of two negatively charged polysaccharicles: high methoxyl pectin (HMP) and soy soluble polysaccharide (SSPS). Both polysaccharicles are composed of a backbone which contains galacturonic acid but, when added to soy protein isolate-stabilized emulsions, SSPS showed a different behavior than that of HMP. At neutral pH and above a critical concentration of stabilizer (0.05N, HMP caused flocculation of the emulsion droplets via a depletion mechanism. On the other hand, the emulsions containing a similar amount of SSPS did not show creaming or flocculation. At acidic pH (< 4.0) the addition of pectin caused extensive droplet aggregation, while no aggregation was observed with the addition of SSPS. The differences in the stabilization behavior between the two polysaccharicles can be attributed to their differences in charge, neutral sugars side chains, and molecular weight., AMER CHEMICAL SOC
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006年02月, ［査読有り］

Molecular characterisation of soybean polysaccharides: an approach by size exclusion chromatography, dynamic and static light scattering methods
Q Wang; XQ Huang; A Nakamura; W Burchard; FR Hallett, Water soluble polysaccharides from soybean (SSPS) have a pectin-like structure and are used as stabilisers in acidified beverages. Physicochemical properties such as structure, molecular weight and shape or conformation are primary factors controlling their functional properties. Two soybean polysaccharides, a native SSPS and a modified SSPS treated with beta-(1 -> 4)-D-galactosidase (GPase/SSPS) were studied by dynamic and static light scattering (DLS, SLS) and size exclusion chromatography (SEC). Consecutive filtrations using a range of membrane pore size removed a small fraction of macromolecular aggregates from dilute polysaccharide solutions with relatively little effect on the major component molecules as monitored by DLS and SEC measurements. Access to aggregate-free dilute solutions of SSPS and GPase/SSPS allowed the direct measurement of molecular characteristics. SLS results showed that SSPS had a weight average molecular, weight of (645 +/- 11) x 10(3) g/mol and a radius of gyration, R., of (23.5 +/- 12.8) mm. By comparing R, with the hydrodynamic radius, R-h (21.1 +/- 0.5 nm) obtained from DLS, the structural parameter p (R-g/R-h) was found to be 1.1, suggesting that SSPS has an overall globular shape due to a highly branched structure. The modified SSPS had a significantly lower molecular weight (287 18) x 10(3) g/mol but a similar radius of gyration (23.2 +/- 1.7 nm). The Structure parameter p of GPase/SSPS was higher (p = 1.3) because of a smaller hydrodynamic radius (17.7 +/- 1.8 nm). This suggests that GPase/SSPS has a much less branched structure yet still differs significantly from a linear random coil conformation (p = 1.7-2.0). The results derived from SLS and DLS are in agreement with the conclusions obtained from a chemical analysis where the reduction of molecular weight of GPase/SSPS was caused by the cleavage of galactan side chains. (c) 2005 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
CARBOHYDRATE RESEARCH, 2005年12月, ［査読有り］

Condensation reaction between angiotensin II and dicarboxylic acid in water at high temperature without any catalytic agent additive
T Asano; A Maeda; Y Kimura; T Takahashi; A Nakamura; H Maeda; S Adachi, The condensation reaction of angiotensin II and tartaric acid in water at 100-140 degrees C proceeded without any added catalytic agent. One of the products, N-CO-tartarylangiotensin II, was confirmed by LC-MS, positive-ion MALDI-MS, and the fluorescamine method as a condensation product. The initial concentration of the substrates, temperatures, and initial pH affected the yield of the product. The higher concentrations and temperatures increased the concentration of the condensation product. The optimal pH for the condensation reaction was 3.0. The other C4 saturated dicarboxylic acids, malic and succinic acids, were also condensed by angiotensin II., AMER CHEMICAL SOC
BIOTECHNOLOGY PROGRESS, 2005年07月, ［査読有り］

Emulsifying properties of soybean soluble polysaccharide
A Nakamura; T Takahashi; R Yoshida; H Maeda; M Corredig, 筆頭著者, Soybean soluble polysaccharide (SSPS) is an ingredient extracted from the by-product of the isolation of soybean protein. The objective of this work was not only to study the emulsifying properties of SSPS, but also to determine if different extraction conditions would affect the behavior of the polysaccharide when adsorbed at oil/water interfaces. For this reason, three types of soy polysaccharide, SSPS-L, SSPS-H, and SSPS-M were investigated. Emulsions prepared at pH 3.5-5.0, containing 20% soybean oil and concentrations of SSPS above 4% were stable to creaming for 30 days, for all the SSPS tested. In spite of the presence of galacturonic acid in SSPS, the emulsions were not affected by changes in pH or by addition of CaCl(2) (5-25 mM) or NaCl (5-25 mM).
Among the three SSPS tested, SSPS-L extracted at 120 degreesC and pH 3 for 2 It showed the best emulsifying properties forming stable emulsions at a concentration of 4% and up to 50% oil. Differences in the thickness of the adsorbed layer were found depending on the type of SSPS. The thickness of SSPS calculated after hemicellulase or pectinase treatment was estimated to be about 17 nm (SSPS-L), 21-24 nm (SSPS-H), and 30-36 nm (SSPS-M), respectively. The enzymatic degradation of SSPS resulted in oil droplet aggregation, indicating that oil droplet stabilization occurred mainly via steric repulsion. (C) 2004 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2004年09月, ［査読有り］

Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties
A Nakamura; R Yoshida; H Maeda; H Furuta; M Corredig, 筆頭著者, The objective of this work was to investigate the role played by the protein fraction of soy soluble polysaccharide (SSPS) during its adsorption at oil/water interfaces. SSPS was separated in a high (HMF; 310 kDa) and low (LMF; 20 kDa) molecular weight fraction by gel filtration. SSPS/HMF consisted of 91.6% carbohydrate and 2.2% protein and showed better emulsifying properties than those of the whole SSPS, whereas SSPS/LMF seemed to affect negatively the adsorption behavior of SSPS. SIDS-PAGE of the protein fraction obtained from SSPS/HMF showed a molecular mass of 50 kDa, was composed predominantly of proline (23.1%) and glutamic acid (15.2%), and still contained 8.8% of neutral sugar and 5.3% of uronic acid. Results indicated that not all of the protein material present in SSPS contributes to SSPS functionality but that only the material associated with HMF aids in the adsorption of SSPS onto oil/water interfaces., AMER CHEMICAL SOC
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004年08月, ［査読有り］

Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions
A Nakamura; H Maeda; M Corredig, 筆頭著者, The interactions of soybean soluble polysaccharide (SSPS) at an oil-water interface were studied in mixed systems containing small molecular weight surfactants (Tween 20 and 80) or milk proteins. The thick layer of SSPS was not displaced by small molecular weight surfactants. Only after hydrolysis of the carbohydrate moieties of SSPS, did Tween adsorb on to the oil-water interface. While the addition of SSPS to emulsions stabilized by caseinate did not affect the droplet size distribution, SSPS caused bridging of emulsion droplets stabilized by WPI. The interactions between WPI and SSPS seemed to be electrostatic in nature and were affected by the type of SSPS used. Although destabilization was also shown at pH 7.0, extensive bridging flocculation was shown at pH 4.0. These results are the first evidence of interactions occurring between SSPS and milk proteins at the oil-water interfaces. (C) 2004 Elsevier Ltd. All rights reserved., ELSEVIER SCIENCE BV
FOOD RESEARCH INTERNATIONAL, 2004年, ［査読有り］

Inhibitory effects of peptide-bound polysaccharides on lipid oxidation in emulsions
Y Matsumura; M Egami; C Satake; Y Maeda; T Takahashi; A Nakamura; T Mori, The inhibitory effects of polysaccharides on lipid oxidation in emulsions were investigated. Methyl linoleate was emulsified by beta-casein or surfactants to prepare emulsions, and the oxidation was induced by an azo-compound or FeSO4 addition. The initial oxidation was followed by measuring the oxygen consumption in the emulsions for 30 min, and the extent of the lipid oxidation over a long time (similar to48 h) was evaluated by the determination of the unoxidized lipid by gas chromatography and the thiobarbituric acid test. Peptide-bound polysaccharides, such as gum arabic and soluble soybean polysaccharides (SSPS), showed an ability to inhibit lipid oxidation, whereas maltodextrin and pullulan exhibited no inhibitory effects. Especially, SSPS almost perfectly suppressed the lipid oxidation from the initial to the late stages, irrespective of the emulsifiers and oxidation-inducing reagents. The mechanism whereby the peptide-bound polysaccharides inhibited the lipid oxidation in the emulsions is considered in terms of the chemical composition and other properties of the polysaccharides. (C) 2003 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD CHEMISTRY, 2003年10月, ［査読有り］

Microencapsulation of linoleic acid with low- and high-molecular-weight components of soluble soybean polysaccharide and its oxidation process
Fang, X; Y Watanabe; S Adachi; Y Matsumura; T Mori; H Maeda; A Nakamura; R Matsuno, Soluble soybean polysaccharide (SSPS) was fractionated into its low- (LMW) and high-molecular-weight (HMW) components to test their antioxidative and emulsifying properties. Linoleic acid was emulsified with an aqueous solution of SSPS, HMW, a mixture of LMW or HMW with maltodextrin, or maltodextrin alone. The emulsions prepared with SSPS, HWM and the mixture of HMW with maltodextrin were stable. These emulsions were spay-dried to produce microcapsules. The encapsulated linoleic acid was oxidized at 37degreesC and at various levels of relative humidity. Linoleic acid encapsulated with the mixture of LMW with maltodextrin or HMW was stable to oxidation, and this stability increased as the weight fraction of LMW in the mixture was increased. The LMW components also had high DPPH-radical scavenging activity. These results indicate that LMW played an important role in suppressing or retarding the oxidation of linoleic acid encapsulated with SSPS. The oxidative stability of linoleic acid encapsulated with a mixture of the LMW and HMW components was high at low and high relative humidity, but not at intermediate levels of relative humidity., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2003年09月, ［査読有り］

Soluble soybean fiber: a 3-month dietary toxicity study in rats
T Takahashi; A Nakamura; M Kato; H Maeda; RC Mandella; A Broadmeadow; SA Ruckman, Soluble soybean fiber (SSF) is a food ingredient intended for human consumption. SSF was administered in the diet to Sprague-Dawley CD(R) rats at concentrations up to 40,000 ppm for three months. Unformed stool was detected during the early and middle part of the treatment period and was considered an exaggeration of a normal physiological response to the fibre content in the diets, to which the animals appeared to adapt. This finding has been reported with other water-soluble fibres and was not considered an adverse effect. Decreased weight gain and food intake during the first half of the treatment period are possible sequelae of increased intestinal throughput. Adaptation was indicated by subsequently improved weight gain and food consumption. Decreased serum cholesterol occurred in males receiving 30,000 or 40,000 ppm and this has been reported before in rats fed soluble fibre. Haemoconcentration (indicated by increased erythrocyte count, haematocrit and haemoglobin concentration) and decreased spleen weight are likely related to minor fluid imbalances during exposure to high concentrations of dietary fibre and occurred at all SSF concentrations. The spleen was microscopically normal. In conclusion, the no-ob served-adverse-effect level (NOAEL) for SSF in this study was 40,000 ppm (equivalent to 2.43 g/kg bodyweight/day for males and 2.91 g/kg bodyweight for females). (C) 2003 Elsevier Science Ltd. All rights reserved., PERGAMON-ELSEVIER SCIENCE LTD
FOOD AND CHEMICAL TOXICOLOGY, 2003年08月, ［査読有り］

Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions
A Nakamura; H Furuta; M Kato; H Maeda; Y Nagamatsu, 筆頭著者, Soybean soluble polysaccharide (SSPS) extracted from soybean cotyledons has a pectin-like structure. SSPS has been used as a dispersion stabilizer for milk protein under acidic conditions, below the isoelectric point of milk protein, in a manner similar to high metboxyl pectin. SSPS at concentrations of less than 0.2% stabilized acidic beverages prepared with 8.0% of milk solid non-fat at pH 3.4-4.4, in contrast with pectin which needed at least 0.4% concentration. To elucidate the structure of the polysaccharide, which seemed likely to have a significant influence on its ability to stabilize acidic beverages, SSPS was digested with purified pectinases and hemicellulases, and the stabilizing effects of the digestion products on acidic beverages were analyzed. The stabilizing ability of SSPS was reduced by digestion of its neutral sugar side chains, arabinan or galactan, and was only slightly changed by digestion of its galacturonan main backbone with polygalacturonase or rhamnogalacturonase. This indicates that neutral sugar side chains, which mainly consist of arabinose and galactose residues, play a significant role in the ability of SSPS to stabilize acidic beverages. In contrast, the stabilizing effect of pectin was reduced by digestion of its galacturonan backbone, and was not changed by digestion of its neutral sugar side chains. This indicates that SSPS may differ from pectin in the mechanism by which it stabilizes milk proteins under acidic conditions. (C) 2002 Elsevier Science Ltd. All rights reserved., ELSEVIER SCI LTD
FOOD HYDROCOLLOIDS, 2003年05月, ［査読有り］

Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons
H Furuta; A Nakamura; H Ashida; H Asano; H Maeda; T Mori, It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2003年04月, ［査読有り］

β-Galactosidase and its significance in ripening of "Saijyo" Japanese Persimmon Fruit.
Nakamura, A; Maeda, H; Mizuno, M; Koshi, Y; Nagamatsu, Y, 筆頭著者, The fruit extracts of ripening cv. Japanese Persimmon, "Saijyo", contained a number of glycosidases and glycanases. Among them, beta-galactosidase appeared to be the most significant, and the activity increased in parallel with tissue ripening. Persimmon beta-galactosidase was presented in at least three isoforms, beta-galactosidase-I (pI = 4.88), beta-galactosidase-II (pI = 6.76), and beta-galactosidase-III (pI = 7.05). beta-Galactosidase-III had exo-type galactanase activity, while the others did not.
The activity of endo-type glycanases was a maximum in immature green or yellow fruits. The firmness of the pulp tissue decreased dramatically, and the amount of water-soluble polysaccharide (WSS) increased. The enzyme activities of exo-type glycosidases, especially beta-galactosidase, appeared maximal in mature red fruits. The amount of extractable pectin remained unchanged, although the galactose content of the high-molecularweight fraction in WSS decreased dramatically.
These results suggest that the ripening of persimmon was caused by the solubilization of pectic polysaccharide by endo-type glycanases and digestion by exo-type glycosidases. beta-Galactosidase, in particular, seemed to play a major role in ripening the fruit., TAYLOR & FRANCIS LTD
Bioscience, Biotechnology, and Biochemistry, 2003年01月, ［査読有り］

Structural studies by stepwise enzymatic degradation of the main backbone of soybean soluble polysaccharides consisting of galacturonan and rhamnogalacturonan
A Nakamura; H Furuta; H Maeda; T Takao; Y Nagamatsu, 筆頭著者, Soybean soluble polysaccharides (SSPS) extracted from soybean cotyledons are acidic polysaccharides and have a pectin-like structure. The results of a structural analysis of SSPS by using polygalacturonase (PGase) and rhamnogalacturonase (RGase) clarified that the main backbone consisted of galacturonan (GN) and rhamnogalacturonan (RG), which were composed of the diglycosyl repeating unit, -4)-alpha-D-GalpA-(1-->2)-alpha-L-Rhap-(1-. The side chains of beta-1,4-galactans, branched with fucose and arabinose residues, were linked to the C-4 side of rhamnose residues in the RG regions. The degree of polymerization (dps) of GN, which linked the RG regions together, was estimated to be about 4-10 residues, and some were modified with xylose residues on the C-3 side of the galacturonates. The dps of GN at the reducing end of SSPS was estimated to be about 7-9 residues. Moreover, the fragment of the basic structure of the RG region, -[4)-alpha-D-GalpA-(1-2)-alpha-L-Rhap-(1-](2)-, some of which had long-chain beta-1,4-galactans branched on the C-4 side of rhamnose residues, were liberated from SSPS by the RGase treatment. The dps of the galactan side chain was estimated to be about 43-47 residues by an analysis of the digestion products from the beta-galactosidase treatment., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2002年06月, ［査読有り］

Analysis of the molecular construction of xylogalacturonan isolated from soluble soybean polysaccharides
A Nakamura; H Furuta; H Maeda; T Takao; Y Nagamatsu, 筆頭著者, Soluble soybean polysaccharides (SSPS) extracted from soybean cotyledons are acidic polysaccharides, and exhibited a pectin-like structure. After digesting galacturonan with polygalacturonase, two novel galacturonan (GN) fragments, which were directly linked to xylosyl oligosaccharides, were obtained. One consisted of (beta-D-Xyl)(7) branched at the C-3 site of 1,4-linked (alpha-D-GaIA)(4), and the other consisted of (beta-D-Xyl)(4) branched at the C-3 site of 1,4-linked (alpha-D-GaIA)(3)., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2002年05月, ［査読有り］

Emulsification Properties of Water-soluble Soybean Polysaccharides Extracred from Soybean Curd Waste
Takeshi Furuta; Hirokazu Maeda; Akihiro Nakamura; Pekka Linko, Okara (soybean curd waste), a by-product of tofu and soybean protein manufacturing, is treated as industrial waste. Maeda has proposed a method of extracting soybean water-soluble polysaccharides (SSPS) from okara, and has used the preparation as an emulsifier or viscoelastic reagent. SSPS had a high emulsifying ability of d-limonene in acid conditions as gum arabic (GA). An emulsified solution of ethyl butyrate with GA was very unstable but SSPS could emulsify ethyl butyrate at pH 3-6. SSPS was also a superior emulsifier for hydrophilic oil compounds such as ethyl caproate and hexanol. © 2002, Japan Society for Food Engineering. All rights reserved.
Japan Journal of Food Engineering, 2002年, ［査読有り］

Analysis of structural components and molecular construction of soybean soluble polysaccharides by stepwise enzymatic degradation
A Nakamura; H Furuta; H Maeda; Y Nagamatsu; A Yoshimoto, 筆頭著者, Soybean soluble polysaccharides (SSPS) extracted from soybean cotyledons have a pectin-like structure. The core polysaccharides after treatments with four kinds of hemicellulases and a pectinase contained approximately equal numbers Of L-rhamnose and D-galacturonate residues, suggesting the presence of the rhamnogalacturonan (RG) I structure consisting of the diglycosyl repeating unit, -4)-alpha -D-Ga1pA-(1 -->2)-alpha -L-Rhap-(1-. The lengths of RG chains were calculated as approximately 15, 28, and 100 diglycosyl repeats. The RG components linked to each other by intervention of galacturonan (GN) chains, constituting the backbone of SSPS. All arabinose residues, which constitute 21% of total SSPS sugars, were found to be in side chains from RG regions, and this was also true for galactose residues, which constitute 50% of total sugars. Of arabinose residues, 94% are present as alpha -1,3- or alpha -1,5-arabinans, and 89% of galactose residues were present as beta -1,4-galactans. Galactan chains are modified with arabinose, xylose, fucose, and glucose at the sites close to the RG regions., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2001年10月, ［査読有り］

The structure of soluble soybean polysaccharide
A Nakamura; H Furuta; H Maeda; Y Nagamatsu; A Yoshimoto, 筆頭著者, The chemical structure of soluble soybean polysaccharides (SSPS) was examined. SSPS was exhaustively degraded by three kinds of pectinase and four kinds of hemicellulase. The molecular structure of SSPS was examined using an enzymic-HPLC method. SSPS has three types of galacturonic main backbone, namely G-l, G-2 and G-3 unit, with longer homogeneous galactosyl and arabinosyl neutral sugar side chains than galacturonosyl main backbone. The G-l, G-2, and G-3 units consisted of rhamnogalacturonan (RG) subunits containing of rhamnose and galacturonic acid mainly as the sugar components, molecular ratio were nearly 1 : 1. Structural differences of main backbone between SSPS and citrus pectin were indicated by the analysis of the galacturonan region and galacturonate residues in the G-l, G-2, and G-3 units, using the polygalacturonase degradation. SSPS consisted of short-chain homogalacturonan (HG) and long-chain RG subunits. On the other hand, citrus pectin is made up of long-chain HG and short-chain RG subunits., ELSEVIER SCIENCE BV
HYDROCOLLOIDS, PT 1, 2000年, ［査読有り］

Ultraviolet spectrometric determination of neutral monosaccharides by HPLC with ethanolamine
A Nakamura; C Hatanaka; Y Nagamatsu, The reaction between ethanolamine and sugars in a borate solution gave intense UV absorption at 310 nm. By adding ethanolamine in the mobile phase, simple and sensitive ion-exchange HPLC of sugar-borate complexes was achieved. This method can be used to measure as little as 100 pmole of seven monosaccharides from pectic polysaccharides., TAYLOR & FRANCIS LTD
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2000年01月, ［査読有り］

Sensitive analysis of oligosaccharides derivatized with 4-aminobenzoic acid 2-(diethylamino)ethyl ester by matrix-assisted laser desorption/ionization mass spectrometry
T Takao; Y Tambara; A Nakamura; K Yoshino; H Fukuda; M Fukuda; Y Shimonishi, A sensitive detection method for oligosaccharides using matrix-assisted laser desorption/ionization mass spectrometry has been developed, The method involves the derivatization of oligosaccharides with 4-amino-benzoic acid 2-(diethylamino)ethyl ester (ABDEAE) by reductive amination, a technique which was initially developed for high-sensitivity detection of oligosaccharides by electrospray ionization mass spectrometry (K. Yoshino, T. Takao, H. Murata and Y. Shimonishi, Anal, Chem, 67, 4028 (1995)). Experiments using a high-mannose-type N-linked oligosaccharide (Man(8)GlcNAc(2)) as a model oligosaccharide showed that derivatization with ABDEAE gave 400-, 80-, and 20-fold increases in molecular ion abundance over the underivatized oligosaccharide and the oligosaccharide derivatized with 2-aminopyridine and 4-aminobenzoic acid ethyl ester respectively, ABDEAE-derivatized maltoheptaose could be detected at a level of 10 fmol, which represents a 1000-fold increase in sensitivity over the underivatized oligosaccharide, Moreover, ABDEAE derivatization also allows in-source fragmentation to give the specific ions produced by glycosidic cleavage., JOHN WILEY & SONS LTD
RAPID COMMUNICATIONS IN MASS SPECTROMETRY, 1996年, ［査読有り］

塩類添加が水溶性大豆多糖類のタンパク質分散安定化能に与える影響
延原達則; 松宮健太郎; 中村彰宏; 藤井名苗; 松村康生
日本食品科学工学会大会講演集, 2012年08月29日

Stabilization of milk protein dispersions by soluble soybean polysaccharides at acidic pH
T. Nobuhara; K. Matsumiya; Y. Nambu; A. Nakamura; N. Fujii; Y. Matsumura
The Food Colloids 2012: Creation and Breakdown of Structures (CPH conference center, Denmark, April, 2012), 2012年

酸性乳飲料における水溶性大豆多糖類によるタンパク質の分散安定化機構の検討
延原達則; 松宮健太郎; 南部優子; 中村彰宏; 藤井名苗; 松村康生
日本食品工学会年次大会講演要旨集, 2011年07月20日

水溶性大豆多糖類が乳化系の香気放散挙動に与える影響
嘉幡宏美; 松宮健太郎; 作田圭亮; 中村彰宏; 松村康生
日本農芸化学会大会講演要旨集, 2011年03月05日

Effect of flavor compound structure on the flavor release from emulsion system
Hiromi Kabata; Kentaro Matsumiya; Keisuke Sakuda; Akihiro Nakamura; Yasuki Matsumura
Mini-symposium on Food Physics and Rheology (Kyoto Univiersity, April; 2010), 2010年

Difference in flavor compound structure affects flavor release from emulsion system
Hiromi Kabata; Kentaro Matsumiya; Keisuke Sakuda; Akihiro Nakamura; Yasuki Matsumura
Hiroshima Forum on Functionality of Lipids (Hiroshima University, March, 2010), 2010年

大豆タンパク質の加熱ゲル形成におよぼす水溶性大豆多糖類の添加効果
松村康生; 山口ひとみ; 林由佳子; 前田裕一; 河野光登; 中村彰宏
日本食品科学工学会大会講演集, 2007年09月06日

大豆タンパク質のゲル化挙動に及ぼす水溶性大豆多糖類の影響
李俊; 八川尚広; 服部友美; 前田祐一; 河野光登; 中村彰宏; 松村康生
日本農芸化学会大会講演要旨集, 2006年03月05日

酸性条件下における大豆タンパク質の分散安定性に対する水溶性大豆多糖類の影響
李俊; 前田裕一; 古田均; 中村彰宏; 松村康生
日本農芸化学会大会講演要旨集, 2005年03月05日

水溶性大豆多糖類の低分子量画分の乳化系における脂質酸化抑制効果
松村康生; 佐竹千佳子; 西村公雄; 前田裕一; 古田均; 中村彰宏; 森友彦
日本農芸化学会大会講演要旨集, 2004年03月05日

酸性条件下におけるα‐カゼインの分散安定性に対する水溶性大豆多糖類の影響
李俊; 松村康生; 前田裕一; 古田均; 中村彰宏; 森友彦
日本農芸化学会大会講演要旨集, 2004年03月05日

粉末化リノール酸の酸化安定性に及ぼす水溶性大豆多糖の高分子および低分子量画分の影響
XU F; 渡辺義之; 安達修二; 松村康生; 森友彦; 前田裕一; 中村彰宏; 松野隆一
化学工学会秋季大会研究発表講演要旨集, 2002年08月18日

大豆多糖類の乳化系における脂質酸化抑制効果
松村康生; 佐竹千佳子; 前田裕一; 古田均; 中村彰宏; 西村公雄; 森友彦
日本食品工学会年次大会講演要旨集, 2002年07月19日

Sensitive analysis of oligosaccharides derivatized with 4-aminobenzoic acid 2-(diethylamino)ethyl ester by matrix-assisted laser desorption ionization mass spectrometry (vol 10, pg 637, 1996)
T Takao; Y Tambara; A Nakamura; K Yoshino; H Fukuda; M Fukuda; Y Shimonishi
RAPID COMMUNICATIONS IN MASS SPECTROMETRY, 1996年

豆類の百科事典
国分, 牧衛; 石本, 政男; 村本, 光二; 加藤, 淳; 谷口, 亜樹子, 分担執筆
朝倉書店, 2024年04月19日
4254400268

Handbook of Hydrocolloids 3rd edition　　　　　　　　　　　　　　　
中村 彰宏, 共著
CRC Press, 2020年12月

糖鎖の新機能開発・応用ハンドブック 創薬・医療から食品開発まで　　　　　　　　　　　　　　　
中村 彰宏, 共著
エヌ・ティー・エス出版, 2015年

食品ハイドロコロイドの開発と応用Ⅱ　　　　　　　　　　　　　　　
中村 彰宏, 共著
シーエムシー出版, 2015年

食品の界面制御技術と応用 開発現場と研究最前線を繋ぐ　　　　　　　　　　　　　　　
中村 彰宏, 共著
シーエムシー出版, 2011年

大豆のすべて　　　　　　　　　　　　　　　
中村 彰宏, 共著
サイエンスフォーラム, 2010年

良くわかる食品新素材　　　　　　　　　　　　　　　
中村 彰宏, 共著
食品化学新聞社, 2010年

Handbook of Hydrocolloids 2nd edition　　　　　　　　　　　　　　　
Maeda, H; Nakamura, A, 共著
CRC Press, 2009年

Hydrocolloids　　　　　　　　　　　　　　　
Nakamura, A; Furuta, H; Maeda, H; Nagamatsu, Y; Yoshimoto, A, 共著
Elsevier, 2000年

Pea soluble polysaccharide interactions with plant albumins.　　　　　　　　　　　　　　　
Minh Tuan Trana; Akihiro Nakamurab; Ruifen Lia; Milena Corredig
EFFoST International Conference 2024, 2024年11月12日
20241112, 20241114

大豆タンパク質の組織化に関する研究－AP-SFを基材とした疑似肉調製の可能性－　　　　　　　　　　　　　　　
奥園凌; 吉田琉夏; 津村和伸; 中村彰宏; 佐本将彦
日本食品科学工学会第71回大会, 2024年08月30日
20240830

GDLを用いた擬似発酵乳における水溶性エンドウ多糖類の機能性　　　　　　　　　　　　　　　
小倉日真莉; 足立典史; 芦田祐子; 津村和伸; 佐本将彦; 中村彰宏
日本食品科学工学会第71回大会, 2024年08月30日

大豆タンパク質を用いたコク感のある乳化物の調製と乳化に関与するタンパク質成分の解明　　　　　　　　　　　　　　　
吉田琉夏; 奥園凌; 津村和伸; 佐本将彦; 中村彰宏
日本食品科学工学会第71回大会, 2024年08月30日

レンズマメ由来の水溶性多糖類が持つO/W型乳化と乳化安定性に関する研究　　　　　　　　　　　　　　　
津田宗一郎; 足立典史; 津村和伸; 佐本将彦; 中村彰宏
日本食品科学工学会第70回記念大会, 2023年08月25日
20230824, 20230826

乳タンパク質の加熱凝集と多糖類安定剤の作用性　　　　　　　　　　　　　　　
菊池真由; 足立典史; 津村和伸; 佐本将彦; 中村彰宏
日本食品科学工学会第70回記念大会, 2023年08月25日
20230824, 20230826

ルーピンマメ繊維から抽出した水溶性多糖類の基本物性と乳タンパク質の分散安定化機能の解析　　　　　　　　　　　　　　　
飯田弥典; 足立典史; 津村和伸; 佐本将彦; 中村彰宏
日本食品科学工学会第70回記念大会, 2023年08月25日
20230824, 20230826

大豆粉酸性沈殿物を基材とした加熱誘導ゲル形成の研究　　　　　　　　　　　　　　　
五十嵐眞子; 北川慶; 中村彰宏; 津村和伸; 佐本将彦
日本農芸化学会2023年度大会, 2023年03月14日
20230314, 20230317

サステナブルな植物食資源の獲得に向けた取り組み～油脂酵母の研究戦略～　　　　　　　　　　　　　　　
中村彰宏
Bio Japan 2022, 2022年10月12日, ［招待有り］

多糖類の分子構造の解析と食品における物性機能について　　　　　　　　　　　　　　　
中村彰宏
食品ハイドロコロイドシンポジウム, 2022年09月30日, ［招待有り］

インゲンマメ多糖類の乳化性と乳化機構の解明
酒井円香; 西山節子; 木田晴康; 中村彰宏
日本農芸化学会2021年度大会, 2021年03月19日
20210318, 20210321

インゲンマメから抽出した水溶性多糖類の物性と走査型プローブ顕微鏡による構造解析　　　　　　　　　　　　　　　
酒井円香; 大星仁美; 長谷川芳則; 西山節子; 中村彰宏
2020年度日本農芸化学会大会, 2020年03月26日
20200325, 20200328

マメ由来多糖の構造と食品における物性機能について　　　　　　　　　　　　　　　
中村 彰宏
日本応用糖質科学会東日本支部シンポジウム, 2018年11月30日, ［招待有り］

食品保蔵学特論　　　　　　　　　　　　　　　
2024年12月 - 現在
茨城大学大学院農学研究科

食生命科学入門　　　　　　　　　　　　　　　
2022年09月 - 現在
茨城大学農学部

日本応用糖質科学会

日本食品科学工学会

日本農芸化学会

植物資源からの多糖類の抽出とそれを利用した食品機能剤の創出
基盤研究(C)
茨城大学
2020年04月01日 - 2023年03月31日

豆類多糖類の分子構造の解析と食品における物性機能の研究
研究活動スタート支援
茨城大学
2017年08月25日 - 2019年03月31日

特願2019009792, 緑藻由来多糖及びその製造法
中村 彰宏

特許6131558, マメ科種子多糖類コハク酸誘導体エステル及びその製造方法
佐藤 みなみ, 吉田 靖彦, 中村 彰宏

特許6131853, ペクチン性多糖類およびその製造方法
中村 彰宏, 戸邉 順子, 足立 典史

特許6107125, 炭酸飲料の二酸化炭素保持剤
中村 彰宏, 矢野 博子

特許5991354, 澱粉糊液の稠度調整剤
佐藤 みなみ, 足立 典史, 服部 光男, 中村 彰宏

特許5716399, 微粒子物質の分散方法
中村 彰宏, 戸邉 順子, 藤井 名苗, 島 悠悟, 足立 典史

特許5668892, エステル化水溶性大豆多糖類
佐藤 みなみ, 吉田 靖彦, 中村 彰宏

特許5605440, マンノビオース含有組成物の製造方法
金谷 洋幸, 中村 彰宏

特許5541161, リン酸化水溶性多糖類の製造方法
藤井 名苗, 中村 彰宏, 吉田 隆治

特許5510334, 洗浄剤組成物
中村 彰宏, 戸邉 順子, 藤井 名苗, 島 悠悟, 足立 典史

特許5495491, 米糠由来の水溶性多糖類、その製造法及びこれを用いた乳化剤
藤井 名苗, 戸邉 順子, 中村 彰宏

特許5422871, イソフラボン類組成物
金田 安史, 中村 彰宏, 西山 節子

特許5381708, 水溶性多糖類の製造法
藤井 名苗, 戸邉 順子, 中村 彰宏, 吉田 隆治

特許5321028, 食品用物性改良剤
島 悠悟, 足立 典史, 中村 彰宏, 戸邉 順子, 藤井 名苗

特許5321059, 新規な安定性を有する水溶性多糖類及びその製造法
藤井 名苗, 戸邉 順子, 中村 彰宏

特許5246387, 水溶性大豆多糖類およびその製造法
吉田 靖彦, 佐藤 みなみ, 中村 彰宏

特許5196075, 高粘弾性かつ高強度寒天及びその製造法
前川 敬祐, 中村 彰宏

特許5146312, ペクチンの製造法並びにそれを用いたゲル化剤及びゲル状食品
戸邉 順子, 中村 彰宏, 高橋 太郎

特許5076889, ペクチンの製造法並びにそれを用いたゲル化剤及びゲル状食品
戸邉 順子, 中村 彰宏, 金森 美知子, 吉田 隆治, 前田 裕一

特許4872892, 過発酵ヨーグルト類用の離水防止剤及びそれを用いたヨーグルト類
戸邉 順子, 中村 彰宏

特許4725333, 米糠由来の水溶性多糖類からなる食品機能剤
藤井 名苗, 戸邉 順子, 中村 彰宏

特許4525592, 乳化剤およびその製造方法ならびに該乳化剤を使用してなる乳化組成物
中村 彰宏, 高橋 太郎, 戸邉 順子

特許4429169, 穀類加工食品用品質改良剤およびこれを用いた穀類加工食品
高橋 太郎, 中村 彰宏, 戸邉 順子, 吉田 隆治, 前田 裕一, 永安 惠子, 足立 典史

特許4301166, 抗酸化剤及びその製造方法
中村 彰宏, 吉田 隆治, 前田 裕一, 古田 均, 松村 康生, 森 友彦

特許4281364, 穀類加工食品の品質改良
浅野 広和, 佐藤 陽子, 中村 彰宏

特許4250776, 糖質-蛋白質複合体およびその製造法
高橋 太郎, 中村 彰宏, 前田 裕一

特許4144041, 無機及び有機物質用分散剤及びその製造法並びに分散方法
中村 彰宏, 服部 光男, 前田 裕一

特許4078805, カルボン酸とアミノ酸叉はアミノ酸縮合体反応物及びその製造方法
高橋 太郎, 戸邉 順子, 中村 彰宏, 木綿 良介, 前田 裕一

特許3988348, 水溶性多糖類の製造法並びに水溶性多糖類水溶液の清澄化方法
古田 均, 高橋 太郎, 木綿 良介, 中村 彰宏, 前田 裕一

特許3817370, 米飯用歩留り向上剤及び米飯の製造法
中村 彰宏, 成松 博樹, 佐藤 陽子, 鍛冶 知子, 前田 裕一

特許3804562, ゲル状食品
吉田 隆治, 中村 彰宏, 松崎 恭子, 前田 裕一

特許3785811, 穀類調理用浸漬時間短縮剤及び穀類の調理方法
中村 彰宏, 佐藤 陽子, 成松 博樹, 鍛冶 知子, 前田 裕一

特許3772833, カカオハスク由来の水溶性食物繊維及びその製造法並びにそれを使用した飲食品及びその製造法
中村 彰宏, 吉田 隆治, 前田 裕一

特許3763308, 米飯用保存性向上剤
中村 彰宏, 佐藤 陽子, 成松 博樹, 安原 知子, 前田 裕一

特許3763309, 水溶性ヘミセルロース含有液
佐藤 陽子, 成松 博樹, 前田 裕一, 安原 知子, 中村 彰宏

特許3755473, 分散性の良いココアパウダー組成物
中村 彰宏, 吉田 隆治, 前田 裕一

特許3747598, 付着防止剤及び付着防止方法
中村 彰宏, 前田 裕一

特許3726570, 軟カプセルの製造法並びに被覆剤叉は滑沢剤
中村 彰宏, 佐藤 陽子, 前田 裕一

特許3514141, 即席乾燥麺類の製造法
成松 博樹, 安原 知子, 中村 彰宏, 佐藤 陽子, 前田 裕一

特許3267914, 電子レンジ加温用中華まん類の製造方法
成松 博樹, 鍛冶 知子, 中村 彰宏, 佐藤 陽子, 前田 裕一

特許3094929, 餅類及び餅菓子類並びにそれらに用いる老化防止剤
中村 彰宏, 栗田 博子, 前田 裕一