Annual Report 1972

H. SEKINE
Neutral Proteinase I and II of Aspergillus sojae. Isolation in Homogeneous Form
H. SEKINE
Neutral Proteinase I and II of Aspergillus sojae. Some Enzymatic Properties
T. NAKADAI, S. NASUNO and N. IGUCHI
The Action of Peptidases from Aspergillus oryzae in Digestion of Soybean Proteins
T. NAKADAI, S. NASUNO and N. IGUCHI
The Action of Peptidases from Aspergillus sojae on Soybean Proteins
S. NASUNO
Electrophoretic Studies of Alkaline Proteinases from Strains of Aspergillus Group
S. NASUNO
Differentiation of Aspergillus sojae from Aspergillus oryzae by Polyacrylamide Gel Disc Electrophoresis
H. MORI
Induction of Auxotrophic Mutants in Saccharomyces rouxii by N-Methyl-N’-Nitro-N-Nitrosoguanidine
H. ONISHI and M. B. PERRY
The Production of DglyceroDmanno-heptitol by Torulopsis versatilis
M. KIKUCHI and K. SAKAGUCHI
Peptidoasparaginase. An Enzyme for Deamidation COOH-Terminal Peptide-Bound Asparagine
H. ONISHI
Halophilic Amylase from a Moderately Halophilic Micrococcus
T. TANAKA, K. SAKAGUCHI and H. YONEHARA
On the Mode of Action of Multhiomycin. II. Effects of Multhiomycin on phe-tRNA Binding to Ribosomes and on Other Steps in Protein Synthesis
E. NAKANO
The Binding Sites for Escherichia coli RNA Polymerase on λPhage DNA. Various Types of Binding Sites
D. FUKUSHIMA and J. P. VAN BUREN
Effect of Physical and Chemical Processing Factors on the Redispersibility of Dried Soy Milk Proteins
D. FUKUSHIMA and J. P. VAN BUREN
Mechanisms of Protein Insolubilization during the Drying of Soy Milk. Role of Disulfide and Hydrophobic Bonds
H. HASHIBA
Non-Enzymic Browning of Soy Sauce. Comparison of the Browning of Soy Sauce with that of a Sugar-amino Acid Model System
I. KOSHIYAMA
A Comparison of Soybean Globulins and the Protein Bodies in the Protein Composition

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