| 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 | 1st | |
| Course type | 1st | Course code | 05ML5202 | ||
| Instructor(s) | |||||
| 好田 正 [YOSHIDA Tadashi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | 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. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
1) Analysis of cell function using fluorescent dye: kind of fluorescent dye, kind and principle of representative analytical instrument 2) Application example 3) Discussion based on the paper which actually analyzed the function of food factor using fluorescent dye 4) Presentation 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) 14) Summarize the lectures 15) Introduction for making report. Teachers 1)-4): Yoshida,T. 5-7): Nomura, Y. 8-10, 14, 15):Hattori, M. 11-13): Kimura,Y. |
| Prerequisites |
| Students need to preview and review for an amount of time as indicated in the student guidelines of TUAT, in addition to the attendance of lecture (30 hours). |
| Required Text(s) and Materials |
| Handouts, Powerpoint files, Original Papers will be provided if needed. |
| References |
| Prepare based on the necessity. |
| Assessment/Grading |
| Performance in lecture (30% total), report assignment given by each instructor (70% total) |
| Message from instructor(s) |
| Course keywords |
| Protein、Saccharide、Lipid, Food ingredient、Structure、Function、Isolation and Purification |
| Office hours |
| Lunch time (Take an appointment by E-mail) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 3/7/2019 2:31:49 PM |