抄録
YOSENA is a famous green coloured foodstuff, which has been used in Japanese cuisine since 1701. YOSENA is usually formed by heating green vegetable juice, floating on the surface, over 60°C at pH6-7. The yield of YOSENA of vegetables was in the following order: spinach>Japanese radish (Daikon)leaves>turnip leaves>parsley>leaf mustard>celery>chingentuai>broccoli>green Welsh onion.
YOSENA was formed from juices of asparagus, mitsuba and perilla leaves but their LPC (leaf protein concentrate) was obtained by filtrating the heated juice. A crown daisy could form YOSENA only under pH 6.
The small particles of YOSENA from Japanese radish leaves were decreased by treatment of the vegetable juice with protease and lipase. The yield of YOSENA was also decreased by the addition of N-ethylmaleimid (NEM) to the juice and blocking the SH-radicals on the vegetable.
The yield was also decreasd remarkedly by the addition of EDTA, a chelating agent. And the yield was recovered by the addition of Fe ions to the same juice. YOSENA was assumed to be formed by the coagulation of particles containing the protein of chloroplasts by reactions between SH radicals, amino radicals and Fe ions.
