The excess intake of phosphorus has recently become an important public health concern, because of the wide spread use of processed or commercially cooked food which may contain phosphate additives. Calcium and phosphorus intakes were measured for diet consumed by twelve children in the Tokyo metropolitan and in a rural mountainous village. The dietary consumption of children was recorded by the direct observation method and the identical diet that consumed was purchased and later analyzed by atomic absorption for calcium and colormetry for phosphorus after thermal ashing of the samples.
The average ratio of calcium to phosphorus (weight basis, ca. 1) were from 1: 1.6 (urban preschool children) to 1: 2.2 (urban primary school children and rural pre-school children).
When the meals contained processed foods, the intake ratio of calcium to phosphorus tended to be greater. But when the meals contained milk, calcium from milk contributed to decrease the ratio. For both groups of children, milk was the source of calcium in snacks. Insufficient intake of calcium from meals was supplemented by snacks, in which the ratio of calcium to phosphorus (weight basis) was less than 1: 2.0.

View full abstract

The representative Japanese diets for three days were made according to the result of the NationalNutrition Survey, 1981. They were analyzed for tocopherols and polyunsaturated fatty acid (PUFA). The means of daily intake of α-tocopherol and PUFA were 5.23mg and 12.25g, respectively and yielda ratio of α-tocopherol to PUFA as 0.44.
Japanese daily intake of α-tocopherol and PUFA did not change remarkably for 17 years from 1964.

View full abstract

Content and composition of free sterol (St) and sterol esters (SE) of cotton and sunflower seeds during maturation were investigated. Regarding cotton seed, sterol composition of the both type lipids was examined for the anatomical parts (cotyledons, embryo and seed coat). The two types of lipid isolated from the seed lipids by preparative-TLC were analyzed by GLC, respectively. However, bef ore GLC analysis, SE was hydrolyzed in methanolic KOH. The relative percentage of unsaponificable matter and 4-demethylsterol of cotton and sunflower seed was greater at an earlier stage of flowering than those at any other growth stage. With the growth af cotton seed, the relative percentage of sitosterol and campesterol of the two types of lipid increased and then decreased. There were clear differences in sterol composition between St and SE during maturation of these seeds. The relative percentage of cholesterol and campesterol vf SE was greater than those vf St, and that of the former was considerably great in the seed coat of cotton seed.

View full abstract

Hen's egg white, as well as milk, is one of the most valuable foods especially in protein nutrients. However, egg white has not been used sufficiently for the processed goods as compared with milk and it is of limited use for the industrial applications in these days. One of the reasons for this limitation lies a strong thermal coagulation of egg white. If egg White had lost the ability of thermal coagulation, it would be widely utilized not only in food products but also in many culture mediums for microorganisms or animal tissue cells. For a food industrial utilization of egg white, it is required not to coagulate even if heated at 100°C or 120°C, and moreover even under the presence of salts (NaCl etc.). We have studied to find the preparating method of the non-thermal coagulating protein of egg white. In preceding paper, thermal coagulation was found to reduce by foaming native egg white using a hand mixer or an electric foamer and further affected by several kinds of chemical and physical treatments. However, in the presence of salts, the egg white solution treated with above methods strongly coagulated. So that the effect of partial hydrolysis by acid or alkali on thermal coagulation of egg white was studied. After alkali hydorlysis (0.1N NaOH, 120°C, 15min), the egg white solution did not coagulate at all, but it was inappropriate for the nutrients because microorganism (Eremothecium ashbyii) was never grew in this medium of egg white. So we had to study to find the method of preparation of nutritionally valuable and non-thermal coagulating protein of egg white. In this paper, we were fortunately able to find this preparating method.
Hen's egg white was diluted with water five times, and stirred gently with a glass rod. The white fibrous coagulant of protein emerged in the diluted egg white solution. This coagulant, thought to be a very important factor on the thermal coagulation of egg white, was filtered with a filter paper, and the filtrate was heated at 120°C for 10min in an autoclave. This protein solution was not coagulated by heating at 120°C even under the presence of salt (1% NaCl).
Accordingly, this non-thermal coagulating protein of egg white was thought to be widely used for not only food industry, but also microbiological fermentation.

View full abstract