| Course title | |||||
| 生体分子化学特論Ⅱ [Advanced Biomolecular and Biomaterial ChemistryⅡ] | |||||
| Course category | specialized field courses | Requirement | Credit | 2 | |
| Department | Year | 2～ | Semester | Spring | |
| Course type | Spring | Course code | 05ML5202 | ||
| Instructor(s) | |||||
| 服部 誠, 好田 正 [HATTORI Makoto, YOSHIDA Tadashi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| Structural and functional analysis of biomolecules by various equipment analysis, physicochemical analysis ・ chemical reaction of biomolecules are discussed. |
| Expected Learning |
| Structural and functional analysis of biomolecules by various instrumental analyzes, physicochemical analysis ・ chemical reaction of biomolecules Understand the basics and become applicable to actual research as a criterion. |
| Course schedule |
|
1) Analysis of cell function using fluorescent dye: kind of fluorescent dye, kind and principle of representative analytical instrument, application example 2), 3), 4) Discussion and report preparation based on the paper which actually analyzed the function of food factor using fluorescent dye 5) Fundamentals and Applications of Analysis of Difficulty Protein (1): Outline of Measurement Method of Molecular Weight 6) Foundations and applications of analytical methods for hardly degradable proteins (2): an overview on functions in living organisms. 7) Fundamentals and applications of analytical methods for hardly degradable proteins (3): an overview of functions in living organisms. 8) Isolation of food protein (solubility method, chromatography method, molecular sieving method, electrophoresis method, biological method), purification of food protein by chromatography (ion exchange chromatography, gel filtration, hydrophobic chromatography, Adsorption chromatography, reverse phase chromatography, affinity chromatography) 9) Study on structural change of food protein (fluorescence spectrum, CD spectrum, enzyme probe method, thermal analysis (DSC)) 10) Regarding research method on function of food protein (functional properties (emulsifying property, lathering property, gelling property), ecological regulating function (opioid activity, blood pressure regulating action, antioxidant activity, immunostimulatory activity, antigenicity, immunogenicity ) 11) Analysis of effects of fatty acids on living organisms (1) 12) Analysis of effects of fatty acids on living organisms (2) 13) Analysis of fatty acids on living organisms (3) Teachers 1)-4): Yoshida,T. 5-7): Nomura, Y. 8-10):Hattori, M. 11-13): Kimura,Y. |
| Prerequisites |
| Required Text(s) and Materials |
| Handouts, Powerpoint files, Original Papers. |
| References |
| Assessment/Grading |
| Total assessment by all teachers. |
| Message from instructor(s) |
| Course keywords |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 7/30/2018 5:28:05 PM |