The qualities and cooking characteristics of wash free produced by the medium method and dry method, that is, (1) The weight of wash free rice is little less, and the white degree is higher than those of usual milled rice. Comparing medium method to dry method, the white degree of the latter is lower, and the ratio of protein and fat is little higher. (2) On examining the turbidity of washing liquid, the pureness of two kinds of wash free rice by medium method are higher, and the damage of rice grains is less than those by dry method. (3) The observation of the steamed rice surface with an optical-microscope shows that the steamed wash free rice produced by dry method makes the fat quality darken by zudan stained color, which proves that, much white rice bran and others remains. (4) Sensory evaluation was performed, wash free rice left over for one day, has lower stickiness, lower palate, and lower evaluation in overall than usual milled rice, which shows significant difference.

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Effect of holding condition before freezing after harvest on quality in immature black soybeans (Glycine max L. cv. Tanbaguro) was examined to elucidate a suitable holding condition after harvest before freezing processing. Effect of harvest period on quality of immature black soybeans during holding period was also examined. Sucrose content of immature black soybeans held at room temperature decreased during holding period. The sucrose level decreased from 100% (immediately after harvest) to 87, 55 and 31% during the holding for 8, 24 and 48 hours, respectively. It was almost the same with change in free amino acid content as with change in sucrose content under several holding conditions. The immature black soybeans quality, which was evaluated by the green color of pods and the components for taste, was maintained well for 24 hours with cold storage (5°C) or storage with ice. The quality of immature black soybeans held at room temperature was maintained with soaking in water or packaging in a polyethylene bag. The green color of pods at the first half of harvest period was bright, and the color was maintained during the holding for 72 hours. The green color of pods at the latter half was slightly yellowish, and the color faded during the holding at room temperature for 72 hours. Sucrose content in all of the holding conditions was higher at the latter half than at the first half. The immature black soybeans at the first half of harvest period was suited for the material attached importance to the green color of pods, whereas those at the latter half was suited for the material attached importance to the taste.

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In this study, intended for developing a high-quality fish sauce by using various kinds of protease formulation, for effective utilization of mature chum salmon, manufactured 5 different kinds of fish sauce by using chum salmon as material, i. e. fish meat only, with addition of organs, and with addition of enzyme of Protease A, Aroase, and PapainW 40, and checked changes of components during maturation of the fish sauce. The changes in pH and acidity showed similar trends in fish sauces made by adding protease A and papain. After 120 days the pH value decreased to approximately pH 5. 6 and a titratable acidity of no less than 3. The total nitrogen and the formol nitrogen were highest in the protease A fish sauce and decreased in the order of papain fish sauce and aroase fish sauce, with differences in decomposition rate of fish protein and decomposition products, depending on the type of added enzyme agents. An effect of addition of protease was showed apparently, from the results that all of total nitrogent content, amino acid nitrogen content, and rate of amination were higher in the fish sauce with addition of enzyme agent. Especially, the fish sauce with addition of Protease A, which is a salinity resistant enzyme, indicated the highest rate of amination at approximately 62%.

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Bacillus sp. 11-4 metalloprotease (protease I), which shows collagenase-like specificity, was purified from the culture supernatant of the strain. The N-terminal amino acid sequence of the protease I was determined up to 43 residues from its N-terminus. Further, five derivative peptides were obtained by V 8 protease digestion and their amino acid sequences were analyzed. Of the fragments, three derivatives showed identical N-terminal sequence with the parent protease I. On the other hand, the remaining two derivatives showed sequences, which seemed to match the internal region of parent protease I. Adapting the partial amino acid sequence information to a BLAST database search, the protease I showed significant similarity with the neutral metalloproteases, which possess the zincbinding motif HEXXH, produced by some clostridia, bacilli, streptococci and staphylococci. The listed metalloproteases commonly possessed the hidden Markov model domain for thermolysin family protease. The functional features of the protease I determined previously, such as molecular masses, isoelectric points and pH optimums, showed agreement with those of thermolysin family proteases. Consequently the partial amino acid sequence analysis suggests that the protease I is defined as a thermolysin-like metalloprotease.

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Extracts of Cat's Claw, Maca, Pasuchaca and Noni in a chloroform + methanol mixture and in water were examined for their antioxidative and antimicrobial activities. The extracts (chloroform + methanol and water) were found to contain low-molecular-weight substances that turned brown upon denaturation, and a-tocopherol. It seems likely that interactions among these low-molecular-weight substances are responsible for the antioxidative and antimicrobial activities of these extracts, and that the differences in the compositions of the extracts are responsible for the differences in the potency of their activities. Only Maca extracts in chloroform + methanol exhibited both potent antioxidative and antimicrobial activities.

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Cat's Claw and Maca, both imported from Peru, were fractionated. The compositions of the total lipid fractions and fatty acids composing the lipid fractions were investigated. The five major fatty acids commonly detected in Cat's Claw and Maca were C16 : 0, C18 : 0, C18 : 1 n 9, C18 : 2 n 6 and C18 : 3 n3. The lipid fractions obtained from Cat's Claw were primarily composed of these five fatty acids, with, in addition to C14 : 0 and C20 : 0. The lipid fractions obtained from Maca were primarily composed of these five fatty acids plus C18 : 1 n7. A specific relationship between C18 : 1 n 9 and C 18 : 1 n 7 was seen in the TL and NL fractions derived from Maca. The percentage of C18 : 3 n 3 was also high in the fractions extracted from Maca.The n 6 /n 3 ratio and S. A. /UnS. A. (Saturated fatty acids/Unsaturated fatty acids) ratio were high in all the lipid fractions obtained from Cat's Claw but low in the fractions derived from Maca.

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Man will break the assembly of cooked rice for the first thing on eating, but no report for determination of mechanical properties on this state. Brabender Viscograph was used for a simple and easy apparatus of determining shear mode deformation to cooked rice. Cooked rice was packed into the bowl of paddle type and set to the pin mixer of 7 pin type attached to Viscograph VS 6. These were cut off circuits of the bowl rotation and heating power, then the recorder was started and the bowl was twisted for 1 radian (1, 000 BU) by hand, and fixed. The recorder chart will show an exponential relaxation curve, the curve was converted into a semi-log form graph and calculated to viscoelastic parameters by the method of successive residuals. G₁λ A was obtained 30-55 Pa and η₁ showed 0.7-5 × 10⁵ Pa. s of non-glutinous rice, and steamed waxy rice showed G₁, 30-60 Pa, η₁, 2.6-14 × 10⁵ Pa. s. Thailand rice was G₁, 20-35 Pa, η₁, 5-14×10⁵ Pa. s, which showed lower values after the break the assembly of cooked rice than the before, however, domestic rice showed nearly reverse the trend. G₂ of domestic rice were showed about ten Pa, and η₂ was two thousand Pa. s, but Thailand rice showed no part of exponential curve almost never.

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In this study, we examined identification of glutinous rice breed by RAPD method. Seven polished rice, Hiyokumochi, Hakutyoumochi, Himenomoti, Koganemoti, Miyakoganemoti, Wataboushi, and Chinese rice were used in this study. In addition, these rices were produced in 2000. DNA was extracted and purified by CTAB method. DNA was amplified with OPB, OPM, and OPT primers (Operon Inc.) by PCR. Molecular weight of amplified DNA was determined by electrophoresis. As a result, all breeds of rice were determined by RAPD method.

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