Japanese

ICHIKAWA Hisashi 　Assoc.Prof.(Dr.Fish.Sci.)

Division of Marine Material Science,
Faculty of Fisheries, Nagasaki University
1-14 Bunkyo Nagasaki 852-8521, Japan
Phone: 81-95-847-1111 ex3179

Academic Career:

B.S.　Gunma University
M.S.　Gunma University
Dr.Fish.Sci.　Hokkaido University
Case Western Reserve University (Consultant)
University of Massachusetts (Visit. Prof.)
University of the Philippines (JSPS Visit. Scist.)

Major:

Muscle Biochemistry ＆ Marine Food Science

Research Interests:

Biochemical property of muscle protein and its utilization
(Key words： Myosin super family, Regulatory system, Diversity, Hydrogel, Food designing)

Publications:


*Biochemical Characteristics of Cardiac Myosin:J.Biochem., 97(2),625-632,1985.
*Desensitization and Resensitization of Myofibrils from Akazara Scallop Striated and Smooth Adductor Muscles: Nippon Suisan Gakkaishi, 53(1),85-91,1987.(in Japanese)
*Binding Ability of Regulatory Light Chain in Akazara Hybridized Myosin:Nippon Suisan Gakkaishi, 54(10),1823-1828,1988.(in Japanese)
*Electron Microscopic Visualization of Actin Filaments in the Early Embryo Drosophila melanogaster: J.Electron.Microsc., 40(1),70-75,1991.
*Cytoskeletal Rearrangements and Transcriptional Activation of c-fos Serum Responce Element by Rho-kinase: J.Biol.Chem., 272(40),25121-25127,1997.
*Volumetric Phase Transition of Heat-Set Fish Meat Gel: Trans.MRS-J., 25(3),791-793,2000.
*Preparation of microcapsules containing rare-earth metal elements: J.Microencapsulation, 18(1),13-17,2001.
*Sol-Gel Transition of Myosin Solution: Trans.MRS-J., 26(2),605-608,2001.

*Seasonal Variation in Gel Forming Ability of Lizard Fish Meat: Bull．Facul．Fish.NU., 74/75,65-71,1993.(in Japanese)
*The Gel-Disintegration Rates as One of Quality Indexes of Frozen Surimi: Nippon Shokuhin Kogyo Gakkaishi, 41(1),51-57,1994.(in Japanese)
*Effect of Heating Temperature and Transglutaminase on Gel forming Ability of Salt-ground Myofibrillar Proteins from Carp: Nippon Suisan Gakkaishi, 64(4),671-677,1998.(in Japanese)
*Effects of Sugars on Hydration and Denaturation of Fish Myofibrillar Protein due to Dehydration with Silica Gel: Nippon Shokuhin Kogyo Gakkaishi, 39(3),211-218,1992.(in Japanese)
*Effect of Chitosan from Shrimp, Squid and Crab on the State of Water and Denaturation of Myofibrillar Protein during Drying Process: Chitin and Chitosan, Ed. by Alain Domard, Europian Chitin Society, 924-930,1997.
*Effect of Chitin Derived from Crustaceans and Cephalopods on the State of Water in Lizard Fish Myofibrils and Subsequent Denaturation by Dehydration: Fisheries Science, 64(4),594-599,1998.
*Species Identification of Fish Meat by Urea･SDS-Polyacrylamide Gel Electrophoresis: The East China Sea, 1,122-126,1997.

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