Water-soluble proteins from wheat flour were analyzed by disc electrophoresis in 5% polyacrylamide gel (pH 9.4). When the gel was stained with amido black 10 B, color intensities of the bands did not correlate to the actual protein contents.
Actual protein content of band No. 5 which was one of the minor bands was almost the same as that of the main bands (band No. 8 and 9). Protein of band No. 5 was gliadin-like protein, containing high percentage of glutamic acid and proline. When the gel was immersed in 10% trichloroacetic acid, bands of protein were detected clearly, and the band intensity was in accord with actual protein content.
This procedure is recommended for determination of differences in protein patterns from various wheat varieties, accurately and rapidly.

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The present study was focused on the physico-chemical behaviour of proteins and peptides in the hot water extract of Mame-miso and Kome-miso by the use of viscosimetry and electrophoresis.
There was found a closed correlation between the viscosity and the protein content in case of the hot water extract of Mame-miso, while no correlation in case of Kome-miso. The latter case was assumed to be due to the interference by the starch content derived from Kome-koji.
Electrophoretic patterns of heated extracts of protein from different kinds of Miso indicated the state of solvation and these patterns were found different owing to the heating conditions.

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Changes in the physico-chemical properties of the water extractable protein of Mame-miso under different temperature conditions were studied in view of UV absorption and viscosity.
When the time for temperature raising and the time for keeping at constant temperature were set ten minutes respectively, the extinction of difference spectra decreased with the raise of temperature until 55°C, while extinction in the 240-250mμ range increased at 80°C. Viscosity sequence was found peculiar with the temperature change. From these results it was assumed that denaturation temperature might be nearly 54°C.
When the supply of heat energy was sufficient by prolonged heating time, denaturation occured even below 54°C.

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The lipids used for this experiments were extracted from back (M. longissimus dorsi), round (M. rectus femoris) and shoulder (M. triceps branchii) meat of mutton imported to Japan for the stuff of meat industry. The total lipids were separated into neutral lipid, phospholipid and free fatty acid fractions, and the fatty acid composition of these lipid fractions were determined by gas-liquid chromatography.
Then, the fatty acid distribution in triglyceride was studied by means of pancreatic lipase hydrolysis, and the component triglycerides were calculated according to the 1, 3-random-2-random distribution theory.
Mutton lipids were relatively abundant in stearic acid, and in the triglycerides, saturated fatty acids were found to exist in higher concentrations in 1-and 3-position of glycerol than in 2-position, on the contrary, unsaturated fatty acids were predominantly esterified at 2-position of glycerol.
The triglyceride composition of mutton lipids was roughly estimated as S₃ 10%, S₂U 40%, SU₂ 39% and U₃ 11%, and it was considered that the main component triglycerides in mutton were POO, POSt, POP, OOO, PPO, StOSt and etc.
(Abbreviations used in this were as follows; St: stearic, P: palmitic, O: oleic, S: saturated and U: unsaturated acids)

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The effect of ribofiavin on the oxygen consumption of rat liver mitochondria with derivatives of palmitic acid was studied. It was found that under riboflavin deficiency decrease of oxidation of palmityl-CoA in the presence of L-carnitine was greater than that of palmityl-L-carnitine.
When weanling rats were fed with riboflavin supplemented diet for 18 days and then with the deficient diet for following 31 days, the oxidative activity of palmityl-CoA with mitochondria in the presence of L-carnitine was reduced to the same level of that in rat fed with the deficient diet, whereas the reduction of that to palmityl-L-carnitine was less than that to palmityl-CoA in the presence of L-carnitine.
The respiratory control ratio of the mitochondria was decreased by feeding the deficient diet for 4 weeks with both derivatives of palmitic acid. However, the rate of oxidative phosphorylation was not affected by the deficiency, using palmityl-L-carnitine as a substrate.

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Whitehead ratio was investigated as an indicator of protein nutrition, observing the effect of low protein diet.
Twelve male adults were divided into 3 group. The first group was given low protein diet and allowed to live quiet daily life. The second group was given more 1000Cal in the period of low protein diet living quiet daily life as well, and the third was treated to do hard work of R.M.R. 8 for two hours daily in the period of standard and low protein diet.
The result was as follows.
1) In the period of low protein diet, gradual decline of the function in adrenal and basal metabolism was observed gradual decrease in hemoglobin and serum protein concentration was remarkable in each group. On the second group the anemia and the decrease of basal metabolism were less remarkable than the first group, but it was uncertain that this depended upon the diminished intake of protein. Although all subjects of the third group were sportsmen proficient in exercise, they showed the symptom of anemia, decrease of serum protein, and decline of function in other physiological organs.
2) On each group Whitehead ratio increased in the period of low protein diet. The increase of Whitehead ratio was considered to indicate, in some degree, the protein deficiency, but the rang of difference was very small.
3) The increase of N/E ratio in the period of low protein diet is mainly caused by the decrease of essential amino acids and also by increase of nonessential amino acids. This is considered to depend on the degree of protein deficiency.
4) The correlation between Whitehead ratio and N/E ratio is considerably high. Therefore Whitehead ratio can be used as an indicator of protein nutrition decision, if normal range of Whitehead ratio is applied in many cases under the standard protein level.

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The effects of food restriction and ovarian steroids on the maintenance of pregnancy in rats was investigated. Rats receiving a complete diet only 10g, 7.5g and 5g daily, from day 1 of pregnancy, maintained pregnancy in 100%, 56% and 20% of the animals, respectively. Daily administration of 0.5μg of estrone and 4mg of progesterone, from day 3 to 20, prevented fetal loss completely. In these animals, pregnancy was maintained with decrease in maternal body weight. In rats receiving 10g of diet, growth of conception products (include uterus, placentas, fetuses and amniotic fluid) was comparable with that in ad libitum controls, however, those in severely restricted animals were less than in controls. Food restriction did not affect the viable litter size, which ranged in 10.4 to 11.4. Both the total RNA and total DNA in liver were proportional to the food consumption.
Mechanisms involved in maintenance of pregnancy and reasons for the decreased total DNA in tissues are briefly discussed.

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Maltitol syrup (Malbit^®) is a mixture of sugar alcohols obtained by the hydrogenation of maltose syrup. It contains, in addition to its main component of maltitol, a small amount of hydrogenated malto-oligosaccharides (e. g. maltotriitol, maltotetraitol, etc.) and a slight quantity of sorbitol.
The α-glucoside linkage of maltitol has been reported not to be hydrolysed by pancreatic enzymes and by the enzymes of intestinal mucosa, and not to be absorbed from intestinal tract.
The application of maltitol syrup as foodstuff requires to elucidate how its components other than maltitol, particularly hydrogenated malto-oligosaccharides, are utilized in the body.
We carried out the experiments to determine whether or not hydrogenated malto-oligosaccharides are decomposable using pancreatin and aceton-dried powder of rat intestinal mucosa, and to identify the decomposed products by means of TLC and GLC. Hydrogenated malto-oligosaccharides contained in maltitol syrup are hardly decomposed by pancreatin, but are quickly hydrolyzed by the enzymes of rat intestinal mucosa to α- and β-glucose, and maltitol. Even maltitol is observed to be slightly hydrolyzed by the enzymes of rat intestinal mucosa to sorbitol and glucose, its decomposition reaction speed is significantly slow, and the presence of hydrogenated malto-oligosaccharides in the miliu does not cause this reaction.
It may be concluded that maltitol syrup can be utillized as an energy source in the body to some extents corresponding to the kinds and the contents of hydrogenated malto-oligosaccharides in the maltitol syrup.

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The browning is occasionally found in the process of sliced tubers of konjak (Amorphophallus konjac) and this is considered to be presumably related to the action of polyphenoloxidase (EC 1. 10. 3.1). Presence and properties of the enzyme in the tubers of konjak were then investigated. Konjak polyphenoloxidase rapidly oxidized o-diphenols such as catechol, DL-dopa, dopamine and chlorogenic acid, among the phenolic compounds tested and brought about remarkable browning in the reaction mixtures with DL-dopa or dopamine.
When the activity was determined manometrically, the optimal pH was about 7.0 and 6.0-7.0, and the optimal temperature was 25°C-30°C and 30°C for catechol and DL-dopa, respectively. Crude enzyme solution was considerably heat-stable, but it was unstable in acidic pH and was inactivated below pH 4.0. Metal porphirine inhibitors, such as potassium cyanide, sodium diethyldithiocarbamate and thiourea, strongly inhibited the oxidation of phenols and repressed the browning of the reaction mixture. Ascorbic acid increased oxygen uptake during the oxidation, but prevented the browning reaction.
Several polyphenolic substances were detected in the tubers of konjak by paper chromatography, although these compounds were not still identified. As the results, it is likely that the browning of sliced tubers of konjak is caused by the enzymatic reaction with polyphenoloxidase.

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The total lipids extracted from muscles of Japanese Black Cattle were separated into phospholipid and neutral lipid fractions, and the fatty acid composition of these lipid fractions were determined by gas-liquid chromatography. Then, the triglyceride analysis was performed by means of pancreatic lipase hydrolysis.
In general, the back contained more C_{14: 0} and C_{16: 0} and less C_{18: 1} than the shoulder in total or neutral lipid fractions, and the round and shoulder contained more polyunsaturated fatty acids than the back in phospholipid farctions.
In beef lipids, unsaturated fatty acids were found to exist in higher concentrations in the 2-position than the 1- and 3-position of triglycerides, and on the contrary, saturated fatty acids were predominantry esterified on the 2-position of glycerols.
The triglyceride composition of beef was as follows: S₃ 7.2%, S₂U 36.5%, SU₂ 42.1%, U₃ 14.2%. And, it was considered that the major component triglycerides in beef were POO, POP, OOO, POSt, StOO etc.

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