Researchers Database
Mika TsuyukuboDepartment of Food Life Sciences Associate Professor Research Institute of Industrial Technology Researcher |  | ||
Last Updated :2024/04/06
Researcher Information
Research funding number
- 50646924
J-Global ID
Research Interests
Research Areas
- Humanities & social sciences / Primary/secondary education and curricula
- Humanities & social sciences / Home economics, lifestyle science
Academic & Professional Experience
- 2020/04 - Today Toyo University食環境科学部食環境科学科准教授
- 2016/04 - 2020/03 Toyo University食環境科学部健康栄養学科助教
- 2013/08 - 2016/03 Ochanomizu UniversityScience & Education Center特任講師
- 2012/04 - 2013/07 Ochanomizu University人間文化創成科学研究科リサーチフェロー
Education
- - 2012/03 Ochanomizu University Graduate School of Humanities and Sciences Life Sciences
- - 2009/03 千葉大学大学院 教育学研究科 家政教育専攻修了 修士（教育学）
- - 2007/03 Chiba University Faculty of Education Training Division for Junior High School Teachers
Association Memberships
Published Papers
- 大森玲子; 佐藤雅子; 露久保美夏; 田尻泉; 久保元芳; 上原秀一宇都宮大学教育学部教育実践紀要 (3) 281 - 284 2017/08
- Tsuyukubo MikaScience of Cookery The Japan Society of Cookery Science 48 (6) 435 - 438 1341-1535 2015
- 露久保 美夏日本調理科学会誌 = Journal of cookery science of Japan The Japan Society of Cookery Science 46 (3) 145 - 152 1341-1535 2013/06
- Tsuyukubo Mika; Ishii KatsueJournal of cookery science of Japan 一般社団法人日本調理科学会 44 (2) 174 - 179 1341-1535 2011/04
- Tsuyukubo Mika; Ishii KatsueJournal of cookery science of Japan 一般社団法人日本調理科学会 44 (1) 15 - 20 1341-1535 2011/02
- 大倉 哲也; 露久保 美夏食に関する助成研究調査報告書 すかいらーくフードサイエンス研究所 (24) 17 - 24 1343-7844 2011
- Tsuyukubo Mika; Ishii KatsueScience of Cookery The Japan Society of Cookery Science 44 (1) 15 - 20 1341-1535 2011
Conference Activities & Talks
- ピュイゼ理論に基づく食育実践プログラムの開発と実践 [Not invited]大森玲子; 上原秀一; 久保元芳; 露久保美夏; 佐藤雅子; 田尻泉2017/06 Poster presentation
- 竹下 陽子; 貞光 千春; 露久保 美夏; 千葉 和義日本理科教育学会全国大会要項 2014/08
- Distribution of starch degrading enzymes in rice grains and elution behavior of them during rice cooking [Not invited]Tsuyukubo Mika; Ookura Tetsuya; Kasai MidoriAbstracts of the Annual Meeting 2012【目的】炊飯中の還元糖増加に寄与するデンプン分解酵素について，演者らはコシヒカリにおける米粒内局在や炊飯中の溶出挙動を報告した。本研究では，異なる品種の米における酵素の局在と溶出挙動を明らかにし，品種間の比較および炊飯過程における糖生成機構について総合的な考察を行うことを目的とした。
【方法】試料米には平成17年度滋賀県産日本晴および平成21年度滋賀県産羽二重糯を用いた。局在の解析は，試料米より5画分 (玄米全体，搗精部位層100-90 %，90-80 %，80-70 %，70-0 %) の米粉を調製し，50 mM PBSとTCAにてタンパク質を沈殿・回収して粗酵素液を調製後，各種デンプン分解酵素に対する特異的抗体を用いてウエスタンブロッティングを行った。溶出挙動の解析は，歩留まり90 %に搗精した試料米に加水し，20℃で1時間浸漬後，および加熱開始後40℃，60℃に達した時点で米粒と炊飯液を分け，各々から粗酵素液を調製後，同様の抗体にてウエスタンブロッティングを行った。
【結果】酵素の米粒内局在および炊飯中の炊飯液への溶出挙動は品種によって異なっており，これは粳種と糯種の違いによるものと，その他の要因によるものとが示唆された。得られた結果から炊飯中の糖生成機構を総合的に考察したところ，炊飯中の還元糖の増加は主にα-グルコシダーゼやプルラナーゼの作用によるものと考えられた。また，従来明らかにされていなかった炊飯液中での糖量増加に関し，酵素は炊飯液中へ溶出しているものの糖量増加にはほとんど寄与しておらず，米粒内で生成した糖が元々米粒内に存在する糖とともに溶出することによって増加するものであることが明らかとなった。
Research Grants & Projects
- Japan Society for the Promotion of Science：Grants-in-Aid for Scientific ResearchDate (from‐to) : 2016/04 -2020/03Author : TSUYUKUBO MIKAIn recent years, attention has been paid to the cookability and palatability of barley, especially sticky barley (hereinafter referred to as mochi-mugi), for which demand is expected to increase with increasing interest in health consciousness. I examined the sex. When cooking boiled rice, focusing on changes in physical properties and palatability during refrigeration and frozen storage after cooking rice, we found that the addition of mochi-mugi has an effect of suppressing aging, and eat it in a highly palatable state even after a lapse of time. It was suggested that it could be done. In addition, it was clarified the change of appearance and physical properties by changing the addition ratio of mochi -mugi flour to various cooked products and the addition ratio which seems to be more suitable for sensory evaluation.
- Japan Society for the Promotion of Science：Grants-in-Aid for Scientific ResearchDate (from‐to) : 2014/04 -2018/03Author : OOKURA Tetsuya; KASAI Midori; TSUYUKUBO MikaGlucose and reducing sugars play important roles for sweet taste of cooked rice. We focused on the α-glucosidase, which produces glucose from non-reducing ends of starch, and its interacting proteins. Having produced antibodies against the interacting proteins, we investigated their distribution in rice grains and their elution behavior during rice cooking with immunoblot analysis and immuno-fluorescent staining. In brown rice, immunostain analysis revealed that the interacting proteins and α-glucosidase were mainly localized along cell walls of amyloplasts. During rice cooking, the interacting proteins were detected in rice grains and in cooking water. Not having gotten reproducible protein recovery from cooked rice grains, we were unable to obtain amounts of the interacting proteins in cooked rice grains. Further study is required for elucidating how the interacting proteins and α-glucosidase affect glucose production during rice cooking.
- Japan Society for the Promotion of Science：Grants-in-Aid for Scientific ResearchDate (from‐to) : 2013/04 -2016/03Author : TSUYUKUBO MIKAThe localization and functions of the starch degrading enzymes in the barley have been unknown. In this study, I investigated the localization of barley β-amylase when barley and rice were soaked in water and heated together 60℃. In the rice grains, the amount of barley β-amylase was highest when water temperature 40℃. By immunofluorescence microscopy analysis, I observed barley β-amylase specific signals mainly at the margins of rice grains. These data clearly showed that a part of barley β-amylase was translocated from barley grains into rice grains through cooking water.