Products of browning reaction of glucosamine were prepared from glucosamine-HCl by incubating it at 37°C for 0-30 days, and the antioxidative activity, reducing power, degree of browning, aminosugar contents, pH, moisture and total nitrogen contents of the products were measured. In addition, the brown products prepared from glucosamine by incubation at 37°C for 0, 15 and 30 days were fractionated by gel filtration using Sephadex G-15, and the antioxidative activity, reducing power, degree of browning and pH of each fraction were also measured.
The results obtained were as follows:
1) When white powder of free glucosamine was allowed to stand for 3 days at 37°C, it transformed to a brown paste.
2) The strongest antioxidative activity was observed in the product obtained after incubation between 20 and 30 days.
3) The increase in antioxidative activity of the products of browning reaction was accompanied by the increase in the degree of browning.
4) The brown products prepared from glucosamine by long incubation were fractionated into fractions according to their molecular weights.
Antioxidative activity was detected in the fractions corresponding to intermediate molecular weight.

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In order to study the behavioral pattern controlled by preferences for foods, we conducted a survey using questionnaire sheets on 3, 016 school children concerning their intake of egg dishes. We analyzed the result statistically.
The results are as follows.
1) Those with strong desire for eating egg dishes were mostly those who liked egg dishes, but the frequency thereof was not necessarily high.
Those with less desire for eating egg dishes were mostly those who did not like egg dishes, and the frequency thereof was low.
2) There were more boys than girls who wanted to eat egg dishes, and the frequency thereof was high.
There were more infants than school children with strong desire for eating raw eggs, and the frequency thereof was high.
There were more of those who were healthy and robust, who had good appetite, who were obese, who were highly active, and who were independent among those with intense desire for eating and liking egg dishes.
3) There was no correlation whatsoever between the intensity of desire for eating egg dishes and the community the respondents lived in, their family structure, their position as regards to siblings in the family and whether their mothers held a job or not.
4) Infants relied on the sensation and school children on consciousness for liking or disliking the egg dishes. The reasons given for “liking the egg dishes” mainly concerned with the utility value of the dishes, while the reasons given for “disliking the egg dishes” were mostly emotional.
Their habitual intake of egg dishes depended on whether or not their family prepared the dishes.
The intensity of desire for eating the egg dishes was correlated with their behaviors like their having good appetite, readiness to come to the table at meal times, and even eating foods which they didn't like, and with their strong will of doing what they wanted to do.

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Determination of maltotriitol in low calorie foods containing hydrogenated maltose syrup can be carried out by gaschromatography using 2% OV-17 column by elevating temperature after its extraction with water or water alcohol mixture and trimethylsilylation. Maltotriitol contents of sweetening agent, candy, biscuit, jam, juice and cooked azuki-beans were 0.6-17.9g/100g, and percentages of maltotriitol were 8.4-25.9%.
Calculation of energy values of above foods in respect to carbohydrates was carried out by following three methods:
(1) Multiplying the sum total water soluble reducing sugar, enzyme-digestable sugar, insoluble starch and solbitol by 4; (2) Multiplying the value obtained by subtraction of maltitol content from total carbohydrate content by 4; and (3) Multiplying the values obtained by subtraction of maltitol and two thirds of maltotriitol from total carbohydrate by 4. The third method is based on the assumption that a glucose moiety of a maltotriitol molecule is released by digestion and utilized by animals as energy source.
As to the foods tested, the energy values obtained by the method (3) were close to the values by the method (1), but those obtained by the method (2) were larger than those by the method (3). We suggest that consideration of maltotriitol content is neccessary for calculation of energy value of foods containing hydrogenated maltose syrup.

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[in Japanese]

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