Food Science and Technology International, Tokyo
Online ISSN : 1881-3976
Print ISSN : 1341-7592
ISSN-L : 1341-7592
1 巻 , 1 号
選択された号の論文の14件中1~14を表示しています
Food Technology and Engineering
Original papers
Food Science and Chemistry
Original papers
  • Yoshinobu TERADA, Takashi KOMETANI, Takahisa NISHIMURA, Hiroshi TAKII, ...
    1995 年 1 巻 1 号 p. 29-33
    発行日: 1995/11/25
    公開日: 2007/12/20
    ジャーナル フリー
    Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be used as the stabilizer of natural pigments against ultraviolet irradiation. Furthermore, it was revealed that hesperidin glycosides could prevent the formation of hesperidin crystals, which cause turbidity in canned mandarin orange syrup or cloud in clarified mandarin orange juice, in aqueous solutions. Hesperidin glycosides were more effective than β-CD in preventing the turbidity in the model syrup of canned mandarin orange, and were also effective in preventing the cloud in the model orange juice. The use of hesperidin glycosides only involves adding them to the solution in order to prevent turbidity or cloud. As they were autoclavable and did not have any taste, hesperidin glycosides could be used as an agent to prevent turbidity in canned mandarin orange syrup or the cloud in clarified mandarin orange juice.
  • Tetsuo AISHIMA, Natsumi TOGARI, Philip O. OWUOR
    1995 年 1 巻 1 号 p. 38-43
    発行日: 1995/11/25
    公開日: 2007/12/20
    ジャーナル フリー
    Multivariate analysis was applied to 35 volatile components and sensory scores of 16 Kenyan black teas made of tea leaves of two clones cultivated at eight areas. Although profiles of volatile components in black teas belonging to a clone deviated according to their harvesting areas, cluster analysis and factor score plots clearly showed differences in the two clones. Multivariate calibration methods provided equations predicting sensory scores using volatile components. Multiple linear regression analysis (MLR) selected 1-penten-3-ol, (E,E)-2,4-heptadienal and linalool oxide as effective components and the resulting multiple correlation coefficient (R) was 0.914. The optimum number of principal components indicated by cross-validation was three in the partial least squares (PLS) regression analysis with an R value of 0.946. A higher correlation of components eluted after linalool, i.e., α-cedrene, 3,7-dimethyl-1,5,7-octatrien-3-ol, cedrol and bovolide, to tea quality was suggested by factor loadings of PLS. Principal component regression (PCR) with four principal components showed the lowest R (0.811) among the three calibration methods.
  • Hiroyuki UKEDA, Yukihiko GOTO, Masayoshi SAWAMURA, Hirozo KUSUNOSE, Hi ...
    1995 年 1 巻 1 号 p. 52-57
    発行日: 1995/11/25
    公開日: 2007/12/20
    ジャーナル フリー
    UHT-treated milk reduced 3'-{1-[(phenylamino)-carbonyl]-3,4-tetrazolium}-bis(4-methoxy-6-nitro)benzenesulfonic acid hydrate (XTT). The reducibility was caused by the Maillard reaction intermediate between milk protein and lactose. First, the assay procedure of the XTT reduction was optimized using the heated model solution containing casein and lactose and UHT-treated milk. When the XTT reduction assay was applied to two kinds of UHT-treated milks under optimum conditions, the ability of each milk sample to reduce XTT significantly reflected the extent of the heat treatment as well as the evaluation method using the hydroxymethylfurfural (HMF) value. In contrast to the HMF value, the ability of UHT-treated milk gradually decreased depending upon the storage period and temperature. These results suggest not only that the present XTT assay is applicable to estimate the extent of heat treatment but also that the reducibility of the milk sample heat-treated under a given condition can serve to estimate the storage period if the storage temperature is known or vice versa. The method is much simpler (only mixing of the XTT solution containing menadione with milk sample) and quicker (about 20 min) with a satisfactory reproducibility than the conventional methods to estimate the extent of the Maillard reaction such as the lactulose or HMF determination.
  • Tsutomu NAKAYAMA, Yuko ENOKI, Kei HASHIMOTO
    1995 年 1 巻 1 号 p. 65-69
    発行日: 1995/11/25
    公開日: 2007/12/20
    ジャーナル フリー
    We established a simple method to quantify hydrogen peroxide (H2O2) generated during the aerobic heating process of (+)-catechin solution. Using this method, we found that non-enzymatic H2O2 formation from catechin depended on pH, temperature, incubation time, and the presence of O2 in the solution. The formation of oxidized products of (+)-catechin, which was estimated by measuring the absorbance of the solution at 430 nm, also depended on these factors. The H2O2 formation was inhibited by various kinds of superoxide dismutase (SOD) with almost the same dose dependency. Although the oxidation of (+)-catechin was enhanced by superoxide (O2), neither catalase nor H2O2 had any effects on the oxidation. These results suggest that O2, rather than H2O2, participated in the autoxidation of (+)-catechin, which was coupled with the H2O2 formation.
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