Nippon Nōgeikagaku Kaishi
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
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Volume 40, Issue 8
Displaying 1-8 of 8 articles from this issue
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  • Studies on the Taste of Amino Acids Part I
    Determination of Threshold Values of Various Amino Acids
    Masaaki YOSHIDA, Tsunehiko NINOMIYA, Shingo IKEDA, Shizuko YAMAGUCHI, ...
    1966 Volume 40 Issue 8 Pages 295-299
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_295
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    In order to determine the fundamental figures of taste intensity of amino acids, stimulus threshold tests on 32 kinds of amino acids (25 kinds of L-form, 6 kinds of DL-form, one kind of D-form) were carried out by means of the Probit method. The results obtained were as follows: 1) The stimulus threshold values of amino acids were ranged about 0.002g/dl(0.1×10-3M) to 0.5g/dl(30×10-3M). 2) Among the L-form, aspartic acid, glutamic acid and histidine.HCl had comparatively low stimulus threshold and all of them had sour taste, but citrulline, glutamine, leucine, proline, threonine and some others had relatively high threshold and the taste qualities of them were not restricted to one sort. On the other hand, in the case of DL-form, glutamic acid, methionine and tryptophan had low stimulus threshold, but alanine, threonine and valine had middle value. 3) Generally speaking, acidic amino acids and basic amino acids had low stimulus threshold while neutral amino acids had high one, but the degree of stimulus threshold did not always correspond with that of electric equivalent point. 4) The threshold values of amide of acidic amino acids were higher than that of original amino acids. 5) As far as the present study is concerned, no appreciable relationship was found between the stimulus threshold values of amino acids and their molecular weights or specific rotations.
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  • L-Glutamic Acid Fermentation with Molasses Part VII
    The Effect of Polyoxyethylene Fatty Acid Esters on Cellular Permeability in Resting Cell and its Relationship to the Fatty acids Composition in Growing Cell
    Mitsuru SHIBUKAWA, Setsuzo OKABE, Akio MIMURA, Takeyoshi OHSAWA
    1966 Volume 40 Issue 8 Pages 300-305
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_300
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    The mechanism of the accumulation of considerable amounts of L-glutamate (L-GA) in beet molasses medium by Microbacterium ammoniaphilum was investigated from an aspect of cellular permeability for L-GA under the existence of various fatty acid esters.
    Laurate was presumed to be most effective on the extracellular accumulation of L-GA, judging from the amounts of influx and efflux of L-GA across the membrane of resting cells, while, in growing cells, laurate showed little effect under fermentaitve condition. In order to investigate this difference, fatty acid composition of the membrane of growing cell was determined, and it was presumed that the amount of laurate uptaken in the cell membrane was less than that of palmitate or stearate.
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  • On the Sugar Composition of Hydrol from the Enzymatic Hydrolysate of Starch
    Toshiyuki WATANABE, Sugio KAWAMURA, Kazuo MATSUDA
    1966 Volume 40 Issue 8 Pages 306-310
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_306
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    The hydrol from the enzymatic hydrolysate of starch was analysed. The contents of total sugar and reducing sugar were 90.21% and 70.08%, respectively. The content of moisture was 8. 84% and ash 0. 11%.
    By chromatographic methods, 12 spots corresponding to glucose, fructose, nigerose, maltose, isomaltose, laminaribiose, gentiobiose, maltotriose, panose, isopanose, isomaltotriose and an unidentified sugar were detected. The main sugar was glucose and its content was about 55% of the total sugar, and the contents of maltose fraction and isomaltose fraction were 10.17% and 7.21% of the total sugar.
    Hydrol from the enzymatic hydrolysate of starch was fractionated by a carbon-Celite column using water and 2.5_??_20% ethanol as successive elution solvents. On acetylation of isomaltose fraction, isomaltose was identified as crystalline octaacetate. Nigerose, maltose and gentiobiose were also isolated by successive carbon-Celite and Magnesol-Celite column chromatography, and identified as their crystalline octaacetates. Laminaribiose was isolated by thick paper chromatography and was also identified as its crystalline octaacetate. Panose was identified as crystalline panitol dodecaacetate.
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  • Studies on the Aroma of Dried Bonito (Katsuobushi) Part I
    Neutral Compounds
    Tei YAMANISHI, Akio KOBAYASHI, Noriko NAKAYAMA, Yoko NAKASONE
    1966 Volume 40 Issue 8 Pages 311-314
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_311
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    Aroma concentrates were obtained from dried bonito (Katsuobushi) by steam distillation. The neutral fraction constituted about a half of the concentrates. The carbonyl fraction had an unacceptable odor while the carbonyl-free neutral fraction had the characteristic good aroma of Katsuobushi. The former consisted of at least twenty-four components and the latter at least twenty-six components. Among these components, the following compounds were identified; isobutyraldehyde, isovaleraldehyde, diacetyl, benzaldehyde, furylmethylketone, furfuryl alcohol and cis-2-pentenol. Furthermore, an unknown alcohol, which seemed to be one of the important constituents of Katsuobushi flavor, as well as an unknown carbonyl compound (crystalline form) of curry-like aroma was isolated.
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  • Studies on Saligenin Cyclic Phosphorus Esters with Insecticidal Activity Part XI
    An Improved Method for Preparation of 2-Substituted-4 H-1, 3, 2-benzodioxaphosphorin-2-sulfides
    Ken KOBAYASHI, Morifusa ETO, Satoko HIRAI, Yasuyoshi OSHIMA
    1966 Volume 40 Issue 8 Pages 315-317
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_315
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    2-Substituted-4 H-1, 3, 2-benzodioxaphosphorin-2-sulfides including methoxy (salithion), alkylamino, alkylthio and arylthio derivatives were synthesized in good yield by the application of Schotten-Baumann acylation reaction. This method was very useful for the preparation of cyclic esters which was hard by a tertiary amine method. Insecticidal activity of new saligenin cyclic phosphorodithioates was tested. Methyl derivative was the most active compound in the series.
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  • Erratum
    1966 Volume 40 Issue 8 Pages e1
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.e1
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  • Synthesis of Menthol
    Hiroo Ueda
    1966 Volume 40 Issue 8 Pages R31-R37
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_R31
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  • Studies on Pectolytic Enzymes of Molds
    Akira ENDO
    1966 Volume 40 Issue 8 Pages R39-R44
    Published: 1966
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.40.8_R39
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