Publications by authors named "Yuri Emoto"
Article Synopsis
- The study focuses on improving the properties of gelatinized starch by adding agarose, resulting in a stronger gel suitable for immobilizing proteins on microtiter plates.
- It utilizes recombinant proteins with fusion tags, specifically MBP and GST, to detect and quantify protein-protein interactions (PPIs).
- By leveraging the enzymatic activity of GST, the researchers successfully measured dissociation constants of protein interactions using standard microplate equipment, making the method accessible and cost-effective.
A characteristic astringent taste is elicited by polyphenols. Among the polyphenols, catechins and their polymers are the most abundant polyphenols in wine and tea. A typical green tea polyphenol is epigallocatechin gallate (EGCG).
View Article and Find Full Text PDF