Kyushu University · 공학
이 교수의 연구실은 바이오연료 생산 기술과 식품 생체재료의 분자 메커니즘을 중심으로 연구를 진행하고 있습니다. 특히 아세톤-부탄올-에탄올(ABE) 발효를 통한 고부탄올 생산 기술 개발을 통해 지속 가능한 에너지 솔루션을 모색하고 있으며, 동시에 수미(surimi)와 같은 식품 단백질의 응고 메커니즘을 핵자기공명(NMR)을 활용해 분석하여 기능성 식품소재 개발에 기여하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
Presently, several researchers are increasingly focusing on producing butanol as the next‐generation fuel by acetone‐butanol‐ethanol ( ABE ) fermentation. Butanol has many superior characteristics compared to other biofuels, such as ethanol. However, its production by ABE fermentation faces the challenges of low productivity and yield because of product inhibition and heterofermentation, respectively, and thereby, high costs. Until date, molecular biological techniques and fermentation engineeri
In order to elucidate the gelation mechanism of surimi, the temperature dependence of water proton spin-spin relaxation time ((1)H T(2)) has been described by a theoretical approach, in which the exposed protein surface is taken into account. Water (1)H T(2) measured for horse mackerel surimi in the presence of 2.5% NaCl was analyzed on the basis of the consideration for the denaturation and the aggregation of protein in order to explain the macroscopic structural change during the heating and t
