We here investigated the mechanism underlying changes in baking quality when ω-gliadin is desorbed from gliadin aggregates due to the action of β-lactoglobulin (β-Lg). As a result of ω-gliadin desorption, gliadin became hardened and less sticky. In addition, the surface hydrophobicity of gliadin and the hydrophobic interactions between gliadin molecules increased as a result of ω-gliadin desorption. The intermolecular protein interactions in the dough were analyzed using a protein cross-linking experiment, and the results revealed that the intermolecular distances of α-, β-, and γ-gliadin decreased, thereby increasing their associative forces. These results revealed that ω-gliadin desorption led to an increase in the hydrophobic interactions among gliadin molecules, including increased hardening and decreased stickiness. Gliadin confers increased extensibility characteristics to the dough; therefore, these changes in gliadin properties would likely affect the extensibility of gluten degradation and degrade the baking quality of dough.

　We report the metabolic engineering of Lactobacillus plantarum, a lactic acid bacterium, for biosynthesis of fumaric acid. A disruptant of the fumarate reductase gene was derived from an L. plantarum lactate dehydrogenase (LDH) -deficient mutant strain, VL103, which accumulated fumaric acid. However, increasing the flux of pyruvate to the TCA cycle did not enhance fumaric acid production; instead, it resulted in the production of lactate. We believe that the fumarate was converted to malate and finally to lactate via the malolactic fermentation pathway. We also observed a marked reduction in cell growth of this mutant strain. Therefore, due to the inefficiency of the fumaric acid transport system in strain VL103, lactic acid accumulation was observed in the cells. We concluded that blocking the malolactic fermentation system and enhancing transporter influx are necessary for application of L. plantarum VL103 in fumaric acid production.

　In this study, the effect of steam treatment (pre-cooking) on the drying rate of a noodle sheet during the manufacture of instant noodles was examined. The noodle sheet was dried using a forced convection dryer with an air velocity of 2.5m/s. Air temperatures ranging 80～110℃ were set as the drying conditions. Since measured values of relative humidity of air used for the drying tests were 1% or less, we described the relative humidity with 0%. The noodle sheet subjected to steam treatment dried faster than a noodle sheet not subjected to steam treatment when the drying temperature was same. The drying contraction of the noodle sheet subjected to steam treatment was less than that of the noodle sheet not subjected to steam treatment. The steam-treated noodle sheet dried faster than the untreated noodle sheet because the decrease in the evaporation area of water was small on the steam-treated noodle sheet. As a result of evaluating the relationship between quality (good quality implied a noodle sheet without foaming) and the drying rate of a noodle sheet, it was found that drying at 100℃ was suitable for steam-treated noodle sheets. Moreover, drying at 90℃ was suitable for noodle sheets that are not steam-treated.

　Intake of baobab fruit powder (BBFP) significantly suppressed body weight gain and decreased the levels of serum and liver cholesterol levels in rats fed a high-cholesterol diet. These results suggest that these effects may be due to the soluble dietary fiber that is present in substantial amounts in the fruit.