Hashizume Katsumi 橋爪克己

Researcher Number	30372189
Other IDs
Affiliation (based on the past Project Information) *help	2014 – 2020: 秋田県立大学, 生物資源科学部, 教授
Review Section/Research Field	Principal Investigator Food science Except Principal Investigator Food science
Keywords	Principal Investigator ピログルタミルデカペプチドエチルエステル / エチルエステル化ペプチド / フェルラ酸エチル / フェルラ酸 / 疎水性呈味成分 / 清酒 Except Principal Investigator 難消化性澱粉 / 醸造学 / 難消化性澱粉分解 / 高温登熟障害米 … More / 酒粕利用 / 高温障害米 / 難消化性澱粉分解酵素 / 超高アミロース米 / 難消化性米 Less

Investigation resistant starch digestive enzyme for high temperature matured rice.
- Principal Investigator
  
  Ito Toshihiko
- Project Period (FY)
  2017 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Akita Prefectural University
Studies on roles and formation mechanisms of taste-active hydrophobic compounds in sake.Principal Investigator
- Principal Investigator
  
  Hashizume Katsumi
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Akita Prefectural University

All 2019 2018 2017 2016 2015 2014

All Journal Article Presentation

[Journal Article] 難消化性澱粉分解酵素生産糸状菌の探索2018
- Author(s)
  伊藤俊彦, 大阪朝美, 広幡千紘, 藤田直子, 橋爪克己
- Journal Title
  
  秋田県立大学ウェブジャーナルB
  
  Volume: 5 Pages: 126-130
- Data Source
  KAKENHI-PROJECT-17K07820
[Journal Article] 難消化性米が清酒醸造へ及ぼす影響2017
- Author(s)
  伊藤俊彦、藤原淳一、野口巧実、藤田直子、橋爪克己
- Journal Title
  
  秋田県立大学ウェブジャーナルB
  
  Volume: 4 Pages: 125-130
- Open Access
- Data Source
  KAKENHI-PROJECT-17K07820
[Journal Article] Quantitation using a stable isotope dilution assay (SIDA) and thresholds of taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake2017
- Author(s)
  Katsumi Hashizume, Toshiko Ito and Shinya Igarashi
- Journal Title
  
  Bioscience and Biotchnology and Biochemistry
  
  Volume: 81 Issue: 3 Pages: 426-430
- DOI
  10.1080/09168451.2016.1259554
- Peer Reviewed / Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-26450181
[Journal Article] Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake2016
- Author(s)
  Miyuki Sunao, Toshihiko Ito, Sato Masa, Tomomi Uehara, Tsuyoshi Ohno, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume
- Journal Title
  
  FSTR
  
  Volume: 22 Issue: 1 Pages: 111-116
- DOI
  10.3136/fstr.22.111
- NAID
  130005131919
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-26450181
[Journal Article] Fromation of ethyl ferulate from feruloylated oligosaccharide by transesterification of rice koji enzyme under sake mash conditions2016
- Author(s)
  Nobukazu Suzuki, Toshihiko Ito, Kai Hiroshima, Tetsuo Tokiwano, Katsumi Hashizume
- Journal Title
  
  Jounal of Bioscience and Bioengineering
  
  Volume: 121 Issue: 3 Pages: 281-285
- DOI
  10.1016/j.jbiosc.2015.06.015
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-26450181
[Journal Article] Formation of guaiacol by spoilage bacteria from vanillic acid, a pdoduct of rice koji cultivation, in Japanese sake brewing2016
- Author(s)
  Toshihiko Ito, Mahito Konno, Yoichro Shimura, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume
- Journal Title
  
  Jouranal of Agricultural and Food Chemistry
  
  Volume: 64 Issue: 22 Pages: 4599-4605
- DOI
  10.1021/acs.jafc.6b01031
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-26450181
[Journal Article] 清酒と原料米のフェノール酸関連化合物2015
- Author(s)
  橋爪克己
- Journal Title
  
  日本醸造協会誌
  
  Volume: 110 Pages: 2-7
- NAID
  130006694382
- Data Source
  KAKENHI-PROJECT-26450181
[Journal Article] Factors affecting phenolic acid liberation from rice grains in the sake brewing process2014
- Author(s)
  Toshihiko Ito, Nobukazu Suzuki, Airi Nakayama, Masaya Ito, Katsumi Hashizume
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 118 Pages: 640-645
- NAID
  110009900847
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-26450181
[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索およびその応用2019
- Author(s)
  伊藤俊彦、臼井俊晴、藤田直子、橋爪克己
- Organizer
  日本生物工学会
- Data Source
  KAKENHI-PROJECT-17K07820
[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索第2報2018
- Author(s)
  伊藤俊彦, 笹渕優衣, 藤田直子, 橋爪克己
- Organizer
  日本生物工学会
- Data Source
  KAKENHI-PROJECT-17K07820
[Presentation] 清酒中の呈味性ピログルタミルデカペプチドエチルエステル（PGDPEs）の安定同位体希釈分析（SIDA）法による定量と閾値2017
- Author(s)
  橋爪克己、五十嵐信也、高橋樹、伊藤俊彦
- Organizer
  日本農芸化学会2017年度大会
- Place of Presentation
  京都女子大学（京都府京都市）
- Year and Date
  2017-03-19
- Data Source
  KAKENHI-PROJECT-26450181
[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索2017
- Author(s)
  伊藤俊彦、広幡千紘、藤田直子、橋爪克己
- Organizer
  日本生物工学会
- Data Source
  KAKENHI-PROJECT-17K07820
[Presentation] 清酒醸造におけるグアイアコール（4-VG様フェノール臭原因物質）の生成2016
- Author(s)
  今野真人、伊藤俊彦、志村洋一郎、渡邉誠衛、高橋仁、橋爪克己
- Organizer
  日本農芸化学会2016年度大会
- Place of Presentation
  札幌コンベンションセンター
- Year and Date
  2016-03-30
- Data Source
  KAKENHI-PROJECT-26450181
[Presentation] 清酒中の苦味成分に関する研究（日本醸造協会技術賞受賞講演）2016
- Author(s)
  橋爪克己、伊藤俊彦
- Organizer
  平成28年度日本醸造学会大会
- Place of Presentation
  北とぴあ（東京都北区）
- Year and Date
  2016-10-19
- Invited
- Data Source
  KAKENHI-PROJECT-26450181
[Presentation] 清酒のフェルラ酸およびフェルラ酸エチルレベルの変動要因について2015
- Author(s)
  鈴木伸和、廣嶋魁、高野康人、伊藤俊彦、橋爪克己
- Organizer
  日本農芸化学会2015年度大会
- Place of Presentation
  岡山大学
- Year and Date
  2015-03-28
- Data Source
  KAKENHI-PROJECT-26450181
[Presentation] 清酒の4-ビニルグアイアコール様臭の原因となる揮発性フェノール化合物の解析2015
- Author(s)
  直みゆき、伊藤俊彦、廣嶋魁、佐藤雅、上原智美、大野剛、渡邉誠衛、高橋仁、橋爪克己
- Organizer
  平成27年度日本醸造学会
- Place of Presentation
  北とぴあ
- Year and Date
  2015-10-06
- Data Source
  KAKENHI-PROJECT-26450181

1. Ito Toshihiko (50336442)

# of Collaborated Projects: 2 results

# of Collaborated Products: 14 results
2. Okuda Masaki (80372192)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 藤田直子 (90315599)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results

Hashizume Katsumi 橋爪 克己

Research Projects

Research Products

Co-Researchers

Investigation resistant starch digestive enzyme for high temperature matured rice.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on roles and formation mechanisms of taste-active hydrophobic compounds in sake.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 難消化性澱粉分解酵素生産糸状菌の探索2018

Author(s)

Journal Title

Data Source

[Journal Article] 難消化性米が清酒醸造へ及ぼす影響2017

Author(s)

Journal Title

Data Source

[Journal Article] Quantitation using a stable isotope dilution assay (SIDA) and thresholds of taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake2017

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake2016

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Fromation of ethyl ferulate from feruloylated oligosaccharide by transesterification of rice koji enzyme under sake mash conditions2016

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Formation of guaiacol by spoilage bacteria from vanillic acid, a pdoduct of rice koji cultivation, in Japanese sake brewing2016

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 清酒と原料米のフェノール酸関連化合物2015

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Factors affecting phenolic acid liberation from rice grains in the sake brewing process2014

Author(s)

Journal Title

NAID

Data Source

[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索およびその応用2019

Author(s)

Organizer

Data Source

[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索 第2報2018

Author(s)

Organizer

Data Source

[Presentation] 清酒中の呈味性ピログルタミルデカペプチドエチルエステル（PGDPEs）の安定同位体希釈分析（SIDA）法による定量と閾値2017

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索2017

Author(s)

Organizer

Data Source

[Presentation] 清酒醸造におけるグアイアコール（4-VG様フェノール臭原因物質）の生成2016

Author(s)

Organizer

Place of Presentation

Year and Date

Hashizume Katsumi 橋爪克己

[Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索第2報2018