Junko FUNAKI

Degrees

Ph.D.

Research themes

Modification of physical properties of food using enzymes in cooking and processing

Brief explanation of research

We attempt to improve the texture and taste of foods using enzymes. We also study suppression of bitterness.

Select publication list

1.Junko Funaki, Michiko Minami, Sachie Abe, Reiko Ueda, Wakako Eto, Kenji Kugino, Mutsuko Kugino, Keiko Abe, Kiyoshi Toko, and Tomiko Asakura, Effect of proteolytic modification on texture and mastication of heat-treated egg white gels, J. Food Process. Preserv., 41, e12857, 1-8 (2017).

2.Yuki Kayanuma, Reiko Ueda, Michiko Minami, Arata Abe, Kazumi Kimura, Junko Funaki, Yoshiro Ishimaru, and Tomiko Asakura, A predictive model based on surface electromyography to assess the easiness of deglutition of dysphagia diets, J Food Process. Technol., 7(7),1 - 7 (2016).

3.Ryousuke Homma, Haruyuki Yamashita, Junko Funaki, Reiko Ueda, Takanobu Sakurai,Yoshiro Ishimaru, Keiko Abe, and Tomiko Asakura, Identification of bitterness-masking compounds from cheese. J. Agric Food Chem.,60, 4492-4499 (2012).

4.J. Funaki, T. Tamura, M. Nishinoaki, T. Misaka, W. Eto, and T. Asakura, Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood. J. Food Sci., 75, S527-530 (2010).

5.Toshihiro Kiyosaki, Tomiko Asakura, Ichiro Matsumoto, Tomoko Tamura, Kaede Terauchi, Junko Funaki, Masaharu Kuroda, Takumi Misaka, and Keiko Abe, Wheat cysteine proteases triticain α, β and γ exhibit mutually distinct responses to gibberellin in germinating seeds. J. Plant Physiol., 166, 101—106 (2009).

6.Mizuho Nishinoaki, Tomiko ASAKURA, Tomomi Watanabe, Etsuko Kunizaki, Mami Matsumoto, Wakako Eto, Tomoko Tamura, Michiko Minami, Akio Obata, Keiko Abe, and Junko Funaki, Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties. Biosci. Biotechnol. Biochem., 72, 587-590 (2008).

7.Toshihiro Kiyosaki, Ichiro Matsumoto, Tomiko Asakura, Junko Funaki, Masaharu Kuroda, Takumi Misaka, Soichi Arai and Keiko Abe, Gliadain, a giberellin-inducible cysteine proteinase occurring in germinating seeds of wheat, Triticum aestivum L., specifically digests gliadain and is regurated by intrinsic cystatins, FEBS Journal, 274, 1908-1917 (2007).

8.Tomoko Tamura, Kaede Terauchi, Toshihiro Kiyosaki, Tomiko Asakura, Junko Funaki, Ichiro Matsumoto, Takumi Misaka, Keiko Abe, Differential expression of aspartic proteinases, WAP1 and WAP2, in germinating and maturing seeds, J. Plant Physiol, 164, 470-477(2007).

Research field

Cookery Science
Food Science

Membership of Academic Societies

The Japan Society of Cookery Science
The Japan Society of Home Economics
Japan Society for Bioscience, Biotechnology, and Agrochemistry
The Japanese Society for Food Science and Technology

Lecture subjects

Cookery Science
Laboratory Course in Cookery Science
Cookery
Basic Practice in Cookery
Applied Practice in Cookery
Food and Health Sciences Basic Seminar
Food and Health Sciences Advanced Seminar
Advanced Cookery Science
Exercise for Cookery Sience

Contributions to local society

Food industry

Related field

Food and Health

Keywords

Texture
Taste