Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Reviews
  • Published: July 17, 2024      Updated: March 21, 2025

Displaying 81-87 of 87 articles
  • Volume 6 (2000) Issue 4 Pages 248-251      Published: July 17, 2024
    Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
    Shyam Narayan JHA, Takahisa MATSUOKA
    Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent years, nondestructive methods of quality evaluation have gained momentum and a considerable attempts have been made to develop them. This paper reviews application of these non-destructive methods: magnetic resonance imaging, x-ray computer tomography, near infrared spectroscopy and a few other important techniques for determination of different quality attributes with emphasis on fruits and vegetables, and discusses their pros and cons for practical exploitation.
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  • Volume 6 (2000) Issue 4 Pages 241-247      Published: July 17, 2024
    Plant Transformation and Transgenic Crops
    Tomoyuki KATSUBE-TANAKA, Shigeru UTSUMI
    Plant transformation techniques were first developed as analytical tools of basic research on the regulational mechanism of gene expression and gene function. Presently, they are also used as applied tools to develop valuable crops. Practical methods for plant transformation to date include Agrobacterium mediated, electroporation, and particle gun methods, all of which have positive and negative attributes. Most of the GMO developed so far (the first generation of GMO) have such features as improved productivity or environmental and grower-friendly advantages, so that they are beneficial mainly to growers. It is, however, predicted that the second generation of GMO is likely to be placed at the center of future development of GMO. These are more related to consumers’ interests, which include benefits in health promotion and palatability for developed countries and nutritiousness and peroral immunization (vaccine) functions for developing countries.
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  • Volume 6 (2000) Issue 3 Pages 151-160      Published: July 17, 2024
    Recent Research Trends in Transglutaminase Technology for Food Processing
    Masao MOTOKI, Yoshiyuki KUMAZAWA
    Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (TGase) in terms of protein polymerization, gelation, film formation, and peptide incorporation into protein. TGase-producing microorganisms were discovered, and mass production and preparation of the enzyme was accomplished. TGase has been used in the production of various new food items such as restructured meat and seafood, new textured sausages and fish cakes, retort resistant soybean curd, Iong-life noodles, volume-improved bread, etc. We present here an overview of developments in microbial TGase technology to date.
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  • Volume 6 (2000) Issue 2 Pages 79-86      Published: July 17, 2024
    Recent Development of 3-Deoxyosone Related Maillard Reaction Products
    Fumitaka HAYASE
    Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early stage, leading to generation of advanced glycation endproducts (AGEs). 3DG modified lysine residues to form pyrrole aldehydes (lysyl-pyrraline), and arginine residues to form imidazolone compounds, and is speculated to be a cross-linker responsible for the polymerization of proteins. 3DG is also thought to be related to the evolution of fluorescence during Maillard reaction. The fluorescent compound has been identified as lysyl-pyrropyridine which is formed by the loss of five molecules of water from the reaction between 2 molecules of lysine residues and 2 molecules of 3DG. In the protein-glucose and pentose reaction systems, crossline and pentosidine have reportedly been formed as fluorescent and crosslinking compound, respectively, as well as pyrropyridine. Immunochemical and chemical methods have clearly indicated the progressive accumulation of AGEs in tissue proteins in aging. In diabetes, AGE accumulation in general is accelerated and linked to arteriosclerosis, nephropathy, neuropathy, retinopathy, and cataract. 3DG, which has weaker mutagenicity, reacted readily with 2′-deoxyguanosine in nucleosides. Two major products (G-A and G-B) were isolated, and G-A was identified as N-(1-oxo-2,4,5,6-hydroxyhexyl)-2′-deoxyguanosine. G-B was identified as a diastereomer of G-A. Blue pigment was isolated from the reaction between D-xylose and glycine. Blue pigment which was designated Blue-M1 (blue Maillard reaction intermediate-1) was identified as novel pyrrolopyrrolylium compound and is assumed to be a dimer of yellow colored pyrrolopyrrole-2-carboxaldehyde compounds. Blue-M1 that reacts readily to yellow compounds has a polymerizing activity, suggesting that it is an important Maillard reaction intermediate through the formation of melanoidins. Melanoidins have many positive physiologic effects.
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  • Volume 6 (2000) Issue 1 Pages 1-8      Published: July 17, 2024
    Processing of Oilseeds to Recover Oil and Protein Using Combined Aqueous, Enzymatic and Membrane Separation Techniques
    N.S. Krishna KUMAR, Mitsutoshi NAKAJIMA, Hiroshi NABETANI
    Extraction of oil and separation/concentration of proteins using aqueous, enzymatic and membrane separation processes have been described in this article. Aqueous extraction of oilseeds has significance because of its energy efficiency and the environmental safety of the process. Also, it has been observed that the various unit operations involved in this process like grinding, solid-liquid separation, centrifugation, and drying played a vital role in the efficiency of the oil yield. It has further been demonstrated that the low yield of oil in this aqueous extraction can be enhanced by using enzymes and, in general, the enzyme mixture in combination gives better results than a single enzyme. The soluble proteins from the aqueous phase were separated using ultrafiltration membranes, thereby avoiding the generation of whey formation which otherwise is a matter of environmental concern. Even reverse osmosis membranes can be employed to process the ultrafiltered permeate to recover the secondary products and render effluent water suitable for reuse. These considerations suggest that by using these processing techniques good quality oil and protein products with better yield can be obtained from the oilseeds along with a solution addressing the associated environmental problems.
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  • Volume 5 (1999) Issue 4 Pages 317-322      Published: July 17, 2024
    Production of Hypoallergenic Wheat Flour
    Soichi TANABE, Michiko WATANABE
    An allergenic peptide responsible for atopic dermatitis was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-Phe)4. The epitope in the allergenic peptide was Gln-Gln-Gln-Pro-Pro. The N-terminal glutamine and the two proline residues were essential for epitopic function. Based on this epitope structure, a practical method is proposed to produce hypoallergenic flour using food-processing enzyme. Soft flour was mixed with water dissolving actinase and then incubated at 37°C for 1 h. The product was determined to be negative allergenicity by ELISA (enzyme-linked immunosorbent assay). Hypoallergenic wheat products in the form of bread and pasta-like noodles were fabricated.
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  • Volume 5 (1999) Issue 1 Pages 1-8      Published: July 17, 2024
    Structure-Activity Relationship of Immunoregulatory Factors in Foodstuffs
    Koji YAMADA, Hirofumi TACHIBANA, Noritaka MATSUO, Kazuo NISHIYAMA, Michihiro SUGANO
    The structure-activity relationship of allergy enhancing and suppressing factors in foodstuffs was summarized in this text. Polyunsaturated fatty acids (PUFA) enhance allergic response by enhancing IgE production and by suppressing production of other antibodies in rat lymphocytes. Because the expression of IgE production enhancing activity was inhibited by lipophilic antioxidants, lipid oxidation reaction seems to have participated in the activity. Xanthene dyes, a group of synthetic dyes, also exert IgE production enhancing effect, and the activity is dependent on the degree of halogenation. On the other hand, PUFA exert anti-allergic effect by suppressing the release of chemical mediators from rat peritoneal exudate cells, and the activity becomes stronger with the increase in the number of double bonds. In addition, antioxidants such as tea polyphenols (TP) and flavonoids exert anti-allergic effect mainly due to the suppression of chemical mediator release. Histamine release suppressing activity is observed in triphenol derivatives, but not in diphenols. On the contrary, LTB4 release suppressing activity is observed in mono and diphenolic derivatives with antioxidative activity. These results suggest that various food components have immunoregulatory activity and that optimization of their intake is desirable.
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