In this study, α-glucosidase from rice bran was purified by chromatography and electrophoresis. This enzyme has a molecular weight of 310 kDa and consists of 4 subunits with a molecular weight of 76 kDa or 36 kDa. The N-terminal amino acid sequence of the 76-kDa protein was found to be similar to that previously reported for a rice glycosidase. However, the molecular weight of the enzyme differed from that reported for any rice glycosidase. The enzymatic properties of this enzyme were almost similar to those of most rice α-glucosidases. However, 2 properties, that is, the pH activity and thermostability, were a little different from those reported for polished rice. This enzyme was stable in ethanol up to a concentration of 10% ethanol. In addition, its activity in ethanol did not decrease up to a concentration of 20% ethanol. Ethyl-α-D-glucoside was optimally produced at pH4.0 and 40°C.

　These results show that α-glucosidase from rice bran can be used in the production of ethyl-α-D-glucoside.

　We investigated the effects of cultivars and harvest season on the rupture stress and rutin content of open-cultured asparagus by using 4 cultivars that were 6 years old: 'UC157,' 'NJ953,' 'Gijnlim,' and 'Purple Passion.' From the results of the rupture stress test, we found that 'UC157' could easily be hardened during 7-day storage throughout the harvest seasons. 'NJ953' and 'Gijnlim' also showed the tendency to harden during storage in autumn. In 'UC157,' 'NJ953,' and 'Gijnlim,' rutin contents in spring were higher than those in summer or autumn. Among the cultivars, 'Purple Passion' had the highest rutin content from summer to autumn. These results suggested that rupture stress and rutin content and their changes after harvest were affected by cultivar and/or harvest season.

　Given that calmodulin (CaM), phospholipase D (PLD), and 1-aminocyclopropane-1-carboxylate (ACC) synthase (ACS) play important roles in plant stress response, we investigated the expression of CaM-encoding genes, BoCam1 and BoCam2, PLD-encoding genes, BoPLD1 and BoPLD2, and ACS-encoding gene, BoACS2, in wounded cabbage (Brassica oleracea var. Capitata L.) leaf disk obtained from the first layer of the head using a cork borer. Normalized with the internal standard, quantitative real-time PCR revealed that wounding treatment significantly elevated BoCam1 levels, with the highest level occurring 60 min after treatment (6.4 fold). Although BoCam2 expression levels were low, a significant increase was also detected at 60 min (1.6 fold). For PLD-encoding genes, the expression level of BoPLD1 was only 1.5-fold greater 120 min after treatment. The expression of BoPLD2 also remained low, and no clear differences were observed among treatments during the investigation. Additionally, the expression level of BoACS2 decreased at 15 min to 30 min and then its level rose again to 1.6-fold at 120 min after treatment. However, the expression level of BoACS2 remained low during the investigation. Overall, BoCam1 is likely a wound-responsive gene that is induced to high expression levels after encountering stress. Moreover, because of its high sensitivity to the wounding stress, BoCam1 should be taken into consideration in further study of postharvest mechanical stress as it may be associated with the signaling cascade and cellular stress response in cabbage.

　Okara is a byproduct of soy milk production. In order to utilize okara and to develop meat products containing dietary fiber, we prepared sausages containing 5, 10, 15, and 20% of okara by substituting cured lean meat with okara (water content, 76%) and compared their quality. Moisture and dietary fiber content, pH, and L^＊ and b^＊ values were increased, while content of protein and lipid and a^＊ value were decreased, in line with an increase in the okara content of the sausage. Addition of 5% okara to sausage sufficiently improved the yield. However, the addition of excessive okara disturbed the gel network structure of the meat protein, and the texture (hardness, springiness, cohesiveness, and chewiness) was significantly impaired in sausages containing ≥15% okara. Sensory evaluation of sausages containing 5% or 10% okara was comparable with that of sausages without okara. Our findings show that the addition of okara can supplement sausages with dietary fiber and improve their water holding capacity and that an okara content of 10% is appropriate for making good quality sausages.

　The effect of microbubble (MB)-generation and treatment conditions on the characteristics of MB and MB containing water was evaluated. For MB generation, a MB generator based on the pressurizing dissolution method (operated at 0～0.5MPa) was used, and the high discharge pressure likely resulted in small bubbles and highly turbid (which indicates the MB density) MB containing water. The most effective discharge pressure for the preparation of ozonized water was 0.2 MPa. However, this pressure was different from the optimal pressure for MB generation. The MB treatment (mechanical agitation) increased the ozone dissolution rate. Moreover, the ozone dissolution rate and equilibrium concentration of dissolved ozone varied with the addition of particular substances. For example, when NaCl or a surfactant (L-150A) were added, the ozone dissolution rate and equilibrium concentration of dissolved ozone were higher and lower, respectively, than the rate and concentration of control condition (RO water) . Moreover, the addition of citric acid resulted in an ozone dissolution rate and equilibrium concentration of dissolved ozone that were similar to and higher than, respectively, the rate and concentration of control. Finally, considering the results for the discharge pressure and ozone dissolution rate, it can be concluded that the MB-generation method and MB-treatment conditions should be selected in strict accordance with the intended use of MBs.