宮口 右二（Miyaguchi Yuji）

E-mail: yuji.miyaguchi.meat@vc.ibaraki.ac.jp

1966年生； 血液型 O型； 出身地 長崎県佐世保

現職 教授； 学位 博士（農学）（九州大学，1998年）

（専門分野）

畜産学，畜産物利用学，食品化学

（研究概要）

畜産物の加工・貯蔵および機能性に関する研究，
未利用動物資源の有効利用・高付加価値化に関する研究，
食品残さ（エコフィード）および機能性農産物の飼料化とそれによる高機能畜産物の開発に関する研究
ほか

（所属学会）

日本畜産学会，日本食品科学工学会，日本農芸化学会，日本食肉研究会(編集幹事)，日本ヤーコン協会，茨城県畜産研究会（茨城県畜産協会のページへジャンプします）

（担当科目）

畜産物利用科学，畜産物加工実習，家畜生産物加工学特論（大学院)

（研究業績、2003-2014）

  1. 原著論文
    1. Miyaguchi, Y., Hayashi, Y. and Nagayama, K. "Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two step emulsification method" Animal Science Journal, 74, 145-151 (2003)
    2. Miyaguchi, Y., Hayashi, Y. and Nagayama, K. "Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins” Animal Science Journal, 75, 161-168 (2004)
    3. Miyaguchi, Y. and Jianen, H. "Physicochemical properties of silk fibroin after solubilization using calcium chloride with or without ethanol " Food Science and Technology Research, 11(1), 37−42(2005)
    4. 宮口右二・坂本太郎・林　佑樹･永山精美｢産卵廃鶏の有効利用：鶏筋漿タンパク質画分によるモデルソーセージ物性改善効果｣ 日本食品科学工学会誌, 52(12), 572-577(2005)
    5. 宮口右二「筋漿タンパク質のゲル化促進作用」　食肉の科学，47（1），21-26（2006）
    6. Yu, Y, Hu, J, Miyaguchi, Y, Bai, X, Du, Y, Lin, B. ” Isolation and characterization of angiotensin I-converting enzyme inhibitory peptides derived from porcine hemoglobin.” Peptides, 27(11), 2950-2956 (2006)
    7. Miyaguchi, Y., Hayashi, Y. and Sakamoto, T. "Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein” Animal Science Journal, 78, (2007) 77-84
    8. 宮口右二「納豆を飼料にした高品質な鶏肉・鶏卵の生産」 栄養整理研究会報, 51(2) 29-38　(2007)
    9. Fujiwara, K., Miyaguchi, Y., Toyoda, A., Nakamura, Y., Yamazaki, M., Nakashima, K., and H. Abe “Effects of fermented soybean “Natto” supplement on egg production and qualities” Asian-Australasian Journal of Animal Sciences, 21(11), 1610-1615 (2008)
    10. Fujiwara, K., Miyaguchi, Y., Feng, X. H., Toyoda, A., Nakamura, Y., Yamazaki, M., Nakashima, K., and H. Abe “Effects of fermented soybean “Natto” on the production and qualities of chicken meat” Asian-Australasian Journal of Animal Sciences, 21 (11) 1766-1772 (2008)
    11. Wang, J., Hu, J., Cui, J. Bai, X., Du, Y., Miyaguchi, Y. and Lin, B. “Purification and identification of a ACE inhibitory peptide from oyster proteins hydrolysate and the antihypertensive effect of hydrolysate in spontaneously hypertensive rats” Food Chemistry, 111(2) 302-308 (2008)
    12. Fujiwara, K., Yamazaki, M., Abe, H., Nakashima, K., Yakabe, Y., Otsuka, M., Ohbayashi, Y., Kato, Y., Namai, K., Toyoda, A., Miyaguchi, Y. and Nakamura, Y. “Effect of Bacillus subtilis var.natto fermented soybean on growth performance, microbial activity in the caeca and cytokine gene expression of domestic meat type chickens” The Journal of Poultry Science, 46 (2) 116-122 (2009)
    13. Miyaguchi, Y., Sakamoto, T., Sasaki, S., Nakade, K., Tanabe, M., Ichinoseki, S., Numata, M., and Kosai, K., "Simple method for isolation of glyceraldehyde 3-phosphate dehyodrogenase and the improvement of myofibril gel properties” Animal Science Journal, 82, (2011) 136-143
    14. 宮口右二・井上栄一・月橋輝男｢ヤーコン塊根中のフルクトオリゴ糖に及ぼす加熱調理の影響｣日本食品科学工学会誌，59(4)，175−181 (2012)　
    15. Sakamoto, T., Sasaki, S., Nakade, K., Tanabe, M., Ichinoseki, S., and Miyaguchi, Y., "Molecular interaction studies evaluating the gelation of myosin B with glyceraldehyde 3-phosphate dehyodrogenase after succinylation.” Food Science Technology Research, 19(2), 229-235 (2013)
    16. Sasaki, K., Motoyama, M., Narita, T., Hagi, T., Ojima, K., Oe, M., Nakajima, I., Kitsunai, K., Saito, Y., Hatori, H. Muroyama, S., Nomura, M., Miyaguchi, Y., and Chikuni, K. “Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel”Meat Science, 96(2), 994-1002 (2014)
    17. Zahra, W.A., Yasue, T.,Asagi, N.,Miyaguchi, Y., Purwanto,B.P. and Komatsuzaki, M. “A new strategy for utilizing rice forage production using a no-tillage system to enhance the self-sufficient feed ratio of small scale dairy farming in Japan”Sustainability, 6(8), 4975-4989 (2014)

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