Sayuri Kitagawa

Summary

Affiliation: Food Science Research Institute
Country: Japan

Publications

  1. doi request reprint Soy peptides enhance yeast cell growth at low temperatures
    Sayuri Kitagawa
    Soy Protein, Processed Foods R and D Center, Fujioil Co, Ltd, 1 Sumiyoshi cho, Izumisano shi, Osaka, 598 8540, Japan
    Biotechnol Lett 35:375-82. 2013
  2. doi request reprint Effect of soy peptide on brewing beer
    Sayuri Kitagawa
    Food Science Research Institute, Research and Development HQ, Fujioil Co, Ltd, 4 3 Kinunodai, Tsukubamirai, Ibaraki 300 2497, Japan
    J Biosci Bioeng 105:360-6. 2008

Detail Information

Publications2

  1. doi request reprint Soy peptides enhance yeast cell growth at low temperatures
    Sayuri Kitagawa
    Soy Protein, Processed Foods R and D Center, Fujioil Co, Ltd, 1 Sumiyoshi cho, Izumisano shi, Osaka, 598 8540, Japan
    Biotechnol Lett 35:375-82. 2013
    ..Soy peptide-AM that lacks free tyrosine and phenylalanine was more effective in promoting cell growth compared with a highly hydrolyzed version...
  2. doi request reprint Effect of soy peptide on brewing beer
    Sayuri Kitagawa
    Food Science Research Institute, Research and Development HQ, Fujioil Co, Ltd, 4 3 Kinunodai, Tsukubamirai, Ibaraki 300 2497, Japan
    J Biosci Bioeng 105:360-6. 2008
    ..These results show that amino acids such as Phe are absorbed more rapidly when presented as a peptide than as FAA, resulting in a more rapid production of beta-phenylethyl alcohol...