All issues
Volume 43, Issue 7
Displaying 1-14 of 14 articles from this issue
- |<
- <
- 1
- >
- >|
-
Osamu HIRAYAMA, Hidetoshi OIDO1969 Volume 43 Issue 7 Pages 423-428
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThis paper describes the changes of lipid and pigment composition in spinach leaves during their storages in various conditions. Leaf lipids and pigments were extracted and determined by separation on thin-layer plates, followed by chemical and spectral analysis, or by direct spectral estimation.
The patterns in change of lipid-soluble component contents in the leaves depended on their storage conditions tested. In the leaves closed in a polyethylene bag, chlorophyll a decomposed at a slower rate than chlorophyll b, while chlorophyll b more slowly in the open storage. In general, lipid contents decreased more rapidly than pigment contents. It was suggested that preliminary heat treatment at 100°C for 3 min stimulated phospholipase D activity and repressed galactolipase and sulfolipase activities in the leaves stored at 37°C. These effects were also observed partially in a storage at- 10°C. In fresh leaves, galactolipids, which constitute the main components in chloroplast, began to decompose at higher rates at the earlier stage of the storage. The results suggest that some destruction of photosynthetic apparatus occurs at the earlier stage before discolorations of green leaves in their storage.View full abstractDownload PDF (448K) -
Purification of ϒ-AmylaseMichitoshi KURUSHIMA, Masayoshi SHOGENJI1969 Volume 43 Issue 7 Pages 429-433
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThree different types of amylase, glucoamylase, γ-amylase and α-amylase, were isolated and purified from a wheat bran culture filtrate of Aspr niger strain gamma by chromatographies on SE-sephadex column. The specific activity of γ-amylase was increased to about 100 folds comparing with that of the original solution. The reaction products from various substrates by γ-amylase are as follows:
Polysaccharides; Soluble starch, amylopectin, amylose, glycogen gave only glucose as reducing sugar.
Disaccharides; Maltose and isomaltose could not be attacked at all.
Oligosaccharides; Maltotriose, isomaltosyl-maltose and phenyl maltoside are more or less attacked by γ-amylase and glucose was always detected.View full abstractDownload PDF (289K) -
Separation of Stone Cells from Pear Purée and Factors involved in the SeparationAkiyoshi YAMANE1969 Volume 43 Issue 7 Pages 434-440
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStone cells in the pear purée can be directly separated using a Ultramizer (Seikensha Co., Ltd., Tokyo) from original juice directly. The Ultramizer has 8 blades and operates under 8000 rpm. It has a function to promote the separation of the stone cells when original juice purée passes through fine slits at high speed under high pressure condition. It was found that the pulp associated with stone cells and interfering the separation of cells was removed. This resulted in successful separation. At the same time, the separation with a Ultramizer was effective to cut the pulp existing in the purée and also to decrease the viscosity of juice. Viscosity is closely related to the concentration of pulp and soluble pectin.View full abstractDownload PDF (2086K) -
Quality and Separation of Stone Cells of PearAkiyoshi YAMANE1969 Volume 43 Issue 7 Pages 441-447
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAnalysis has been made on the stone cells separated from Japanese Pear (Nijisseiki) using a Ultramizer. The results are as follows: Average weight of stone cells: 0.066mg, Size: 0.44mm × 0.38mm, 0.167mm2, Numbers in a pear:94, 000, Concentration in a pear:0.55%, Absorption of water: 16.3%, Swelling rate: 1.10. The separation rate of the stone cells depends on the varieties of pear, for example, the separation of cells from Bartlett or Alexandrine Douilard is more difficult than that from Japanese Pear (Nijisseiki).View full abstractDownload PDF (560K) -
On the Effects of Heat DenaturationHiroshi AOKI, Masako SAKURAI1969 Volume 43 Issue 7 Pages 448-456
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSFrom the viewpoint of soybean protein utilization for human foods, the effects of protein denaturation during processing on the formation of soybean protein gels were studied, and the following results were obtained.
1. When undenatured soybean meals were used as starting materials, it is necessary to heat the protein extracts above 80°C to obtain the elastic and strong gels, but not necessary to heat protein extracts obtained from denatured soybean meals.
2. Flow curves of the protein pastes obtained from unheated extract illustrated quasiviscositic flow without depending on the NSI of soybean meals, but when the protein extract was heated at 95°C, the flow curves varied to quasi-plastic flow with certain yield value.
3. Solubility of protein pastes obtained from undenatured meal in distilled water, phosphate buffer: PB (pH:7.6, μ:0.5) or PB containing mercaptoethanol: ME or urea: U decreased so much by heating the protein extracts. In general, the solubility of gels for the above solvents was lower than that of pastes, but the solubility was above 90% only for PB containing 6M U and 0.01M ME.
4. Solubility of protein for the above solvents greatly varied, depending on the heating temperature of pastes. Starting from undenatured meal and unheated extract, the protein solubility for PB remarkably decreased over the heating temperature of 70_??_80°C.View full abstractDownload PDF (703K) -
Extraction and PurificationSusumu KORO, Wahachiro TANIMURA, Kinshi SUMINOE1969 Volume 43 Issue 7 Pages 457-461
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWater soluble polysaccharide was prepared from Iraq dates. Slightly yellow powder was obtained by successive extraction with aqueous solution of phenol, trichloroacetic acid and pyridine and was purified by dialysis. This substance was isolated as electrophoretically single compound, positive to the Molisch reaction, negative to biuret reaction, and contained no nitrogen. Hydrolysis of this polysaccharide gave three monosaccharides, xylose, arabinose and galactose. This polysaccharide afforded electrophoretically single polysaccharide with molecular weight of ca. 6500 per one terminal group. By the method of Archibald the molecular weight of this polysaccharide was calculated as 6800_??_8000.View full abstractDownload PDF (1109K) -
Toru SHIMIZU, Makiko ARAKI1969 Volume 43 Issue 7 Pages 462-467
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe influence of gums on the physical properties of wheat flour dough has been studied. From the results of Farinograph absorption, Extensograph structural relaxation and rheological data-elasticity, viscosity, creep and relaxation-, it was observed that the water binding capacity of dough increased remarkably with polyelectrolyte such as sodium alginate.
Alginic acid was found from the gluten fraction separated from the dough containing sodium alginate. From this fact, it is supposed that polyelectrolytes combine with gluten protein strictly.View full abstractDownload PDF (360K) -
Muscle Protein as a Storage ProteinYoji YAMATANI, Makoto KANDATSU1969 Volume 43 Issue 7 Pages 468-472
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAdult rats were pair-fed separately tryptophan-free and protein-free diets for 4 weeks. The Influences of the both deficient diets on body nitrogen distribution were almost same. The loss rates of whole body nitrogen were nearly equal to those of muscle nitrogen in the both deficient animals and this apparently indicates that muscle protein is a main component of body protein reserve. Although the loss of liver nitrogen was very rapid in the early stage of the deficiencies, that of muscle nitrogen became predominant later. The effects of the both deficient diets on the composition of muscle protein were also almost same. The losses of sarcoplasmic proteins by the intake of the both deficient diets were large, whereas those of stroma protein were small, and those of myosin and actin were between them. It may be concluded that sarcoplasmic proteins are relatively sensitive, whereas myosin, actin and stroma protein are relatively resistible, to the protein deficiency.View full abstractDownload PDF (368K) -
On the Control Mechanism of Butyric Acid to SporulationKazumoto KINOSHITA, Masahiro YASUNAGA, Susumu SAKAI, Teruo SHIRO1969 Volume 43 Issue 7 Pages 473-477
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIt was shown in a previous paper that some reagents had been selected for control of sporulation without inhibition of AICA-riboside production. Among these reagents, butyric acid was expected to be used at commercial plant by virtue of the economical price and the easiness of treatment.
Because of this, it was necessary for us particularly to know the control mechanism of butyric acid to sporulation in the fermentation.
The experimental results indicated that the butyric acid was not decomposed and assimilated in the fermentation, that it had the effect on sporulation only when being existed at the latter half of log phase, and that it inhibited the endogenous oxygen uptake of washed cells harvested at 10 hr culture.
In view of results described above, as to antisporulating action of butyric acid, it could be suggested that the oxidative reactions for sporulation were controlled by the adsorption of a small portion of butyric acid on cells in the culture broth. So the excessive addition of butyric acid would have caused not only the control of sporulation but also the inhibition of AICA-riboside production.View full abstractDownload PDF (364K) -
Masaaki SUGIURA, Akira YABE1969 Volume 43 Issue 7 Pages 478-483
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSRelation between the adsorption behaviour of gelatin in the aqueous solution and the properties of gelatin layers formed on glass surface was studied by the measurement of ξ-potential of glass fibres covered with gelatin at solid-water interface.
From the experiments, the glass fibres on which gelatin was fixed give the following results:
The ξ-potential of the fibres reaches a equilibrium value in several minutes after the immersion into water. The fibres show the isoelectric point at pH 4.5. In temperature ranging from 6°C to 30°C, the ξ-potential shows a constant value up to 20°C, and at higher temperature it increases slightly. In case of the addition of KCl, KBr, KI, KNO3 and K2SO4, the ξ-potential reaches a maximum value at those concentration of about 5× 10-6M/liter according to lyotropic series of the anions. Increase in the amount of gelatin adsorbed results in a decrease of the ξ-potential.
When the glass fibre uncovered with gelatin is contacted with gelatin solution, the ξ-potential also decreases with increasing gelatin concentration. The ξ-potential remarkably depends on the orientation of gelatin molecules on the glass surface.View full abstractDownload PDF (421K) -
Antioxidant Activity of Nondialyzable Browning Reaction ProductsNorimasa KIRIGAYA, Hiromichi KATO, Masao FUJIMAKI1969 Volume 43 Issue 7 Pages 484-491
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSVarious amino or nitrogen compounds were reacted with various reducing sugars in aqueous solutions of each 2 M concentration under the condition at 100°C for 5 hr and at initial pH ca. 6. 5. The resulting brown solutions were dialyzed and the inner solution was freeze-dried. All these nondialyzable browning reaction products showed inhibitory effects against autoxidation of 40% ethanol solution of fatty acids. Of these, the products obtained from D-glucose and L-arginine, L-histidine or L-cysteine had a stronger antioxidant activity. The product from guanidine and D-glucose reacted at initial pH 12 showed a very strong activity. When the initial pH of the browning reaction was higher, and also when the concentration ratio of glycine was higher than that of D-xylose in the reaction between glycine and xylose, the nondialyzable brown products obtained showed stronger antioxidant activity and gave higher nitrogen contents, indicating correlationship between the activity and the nitrogen content. In the present work, as substrate of autoxidation were used a mixture of fatty acids, purified linoleic acid and linolenic acid, and it was assumed that the activity was affected largely by the purity of the substrate.View full abstractDownload PDF (588K) -
Cultural Condition and Protein-Uptake Ability of a Bacillus circulans SpeciesKoichi NABS, Shigetaka OKADA, Juichiro FUKUMOTO1969 Volume 43 Issue 7 Pages 492-497
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe cultural conditions for a bacterium which has an ability of taking up the externally added enzyme protein into the cells and has been classified as Bacillus circulans strain I-3, OMT 6301, were investigated with regards to the ability of the uptake of the cells, and the following results were obtained.
The maximum activity of taking up the external proteins was shown by the bacterial cells which were cultured in a medium containing 2% pepton, 1% citrate and 200 mM Na K-phosphate buffer (pH 7.0) at 30°C, for 48 hr.
The bacterial cells which were grown in a medium with no or a low concentration of phosphate showed low activity of the protein uptake. It was concluded that this activity of the bacterial cells is closely related to turgor pressure of the cells and thickness of the bacterial cell wall.View full abstractDownload PDF (441K) -
Effect of “Osmotic Shock” on the Protein-Uptake of a Bacillus circulans SpeciesKoichi NABE, Shigetaka OKADA, Juichiro FUKUMOTO1969 Volume 43 Issue 7 Pages 498-503
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe cells of Bacillus circulars strain I-3, OMT 6301 which grew in a medium containing high concentration of phosphate (pH 7.0) showed a strong activity of taking up the external enzyme protein into the cells, but the activity was greatly reduced when the cells were washed with deionized water. The causes of this phenomenon were investigated.
The materials which showed ultraviolet absorption at 260 mμ were leaked out from the cells by “osmotic shock”, and the more the 260 mμ-absorbing materials leaked, the less protein uptake of the cells was observed. However, such a correlation seemed to be indirect judging from several other experimental results.
It was found that the decrease in protein uptake by the osmotic shock was protected by the addition of Ca2+ or Mg2+.View full abstractDownload PDF (435K) -
Naotake SATO, Noboru UCHIYAMA, Takekazu AKASHI1969 Volume 43 Issue 7 Pages 504-505
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSL-Phe was precipitated by forming adduct with benzoic acid and its derivatives, for example, m- and p-fluoro, m-chloro, m-bromo, p-hydroxy, m- and p-nitrobenzoic acid and etc. Their o-isomers generally failed to form adduct. An adduct of benzoic acid was isolated and ratio of Phe to benzoic acid was equimolar. Optimal pH for the adduct formation was 3_??_4 and the adduct formation failed at pH 1.0 L-Phe was selectively separated from L-Leu and L-Ile mixture as the adduct of benzoic acid. L-Leu and L-Ile formed no adduct with benzoic acid.View full abstractDownload PDF (155K)
- |<
- <
- 1
- >
- >|