Nippon Nōgeikagaku Kaishi
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
Volume 47, Issue 2
Displaying 1-11 of 11 articles from this issue
  • Takashi NEGISHI, Yasuhiko FUJINO
    1973 Volume 47 Issue 2 Pages 83-87
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    The incorporation of acetate-1-14C into lipids and their component fatty acids and the distribution of radioactivity in the fatty acids in slices of soy bean seeds during maturation were studied. The results were as follows:
    1. High radioactivity was found in phosphatidylcholine in all samples. About the same radioactivity was detected, when the slices were incubated either under nitrogen or air.
    2. The radioactive fatty acids synthesized under nitrogen was mainly stearic acid, while under air, oleic acid was detected in about the same amount.
    3. The distribution of radioactivity in stearic acid synthesized under nitrogen, as determined by Schmidt's decarboxylation reaction, gave the value of 8.77. This indicates that stearic acid is formed by de novo synthesis.
    4. For the desaturation of saturated fatty acid from the slices, oxygen was required.
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  • Jun TODA, Takeo WADA
    1973 Volume 47 Issue 2 Pages 89-94
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Texture is one of the sensory attributes of foods and usually evaluated both subjectively and objectively. In order to establish the systematic subjective method for textural evaluation, it is necessary to find out the fundamental characteristics of textural quality. As fundamental textural characteristics seem to be different from food to food, classification of solid foods has been examined on the basis of textural quality, in advance of studies on fundamental characteristics.
    Classification and matching procedures were used. In classification procedure, solid foods were classified based on conceptual similarity of texture of foods, and, in matching procedure, solid foods were clustered by subjective judgments on correspondence of tactile sensation for actual foods with conceptual texture. By both procedures, mathematical treatment resulted in that solid foods used in these experiments can be classified into three categories; gel, sponge and porous rigid foods.
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  • Jun TODA, Takeo WADA, Kuniko FUJISAWA
    1973 Volume 47 Issue 2 Pages 95-102
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Studies on textural qualities of gel foods were carried out, in order to find out fundamental textural characteristics. Textural qualities of 11 gel foods were evaluated by using 15 descriptive 7-point rating scales and 17 onomatopoeic words.
    Application of principal component analysis revealed 5 fundamental characteristics and the sensory parameters corresponding to each characteristic as follows; characteristic I hardness and/or chewiness (primary parameter “hard-soft”; secondary parameters “brittle/fragile-not brittle/not fragile” and “elastic-not elastic”), II adhesiveness and/or viscosity (primary “sticky-not sticky”; secondary “viscous-not viscous”), III wetness (primary “dry-wet”), IV oiliness (primary “oily/greasy-not oily/not greasy”) and V smoothness (primary “smooth-rough”). In addition to these descriptive scales, the onomatopoeic word “gunya-gunya” (limp) was an effective parameter to discriminate gel foods from each other.
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  • Teru ISHIBASHI, Masao KAMATAKA
    1973 Volume 47 Issue 2 Pages 103-109
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Oxidative degradation of phenylalanine, tyrosine and isoleucine was measured in chicks fed a control, phenylalanine-, isoleucine- and amino acid-free diets and fasted.
    Oxiditative degradation of phenylalanine was markedly decreased for a phenylalanine- and amino acid-free diets as compared with controls, whereas that of tyrosine was apparently unaffected for a phenylalanine-free diet and decreased a little for an amino acid-free diet. With regard to isoleucine, less oxidative degradation per chick was observed for an isoleucine- and amino acid-free diets than that for a control diet.
    The decrease in phenylalanine degradation was due, at least in part, to a block before the formation of tyrosine in the catabolic pathway. This phenomenon was accompanied by increased incorporation in phenylalanine-14C into body. The results suggest the existence of adaptive mechanisms that function to conserve phenylalanine specially.
    But the excretion of radioactivity to excreta increased by phenylalanine-depleted animals and the most of radioactivity was found in the phenylalanine fraction when phenylalanine-14C was injected.
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  • Makoto KAWABATA, Kuniko TAGUCHI, Yoshio HAYASHI
    1973 Volume 47 Issue 2 Pages 111-114
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    The flavoprotein-apoprotein systems were newly found by the authors in the water soluble protein fraction of chicken and quail egg yolk.
    The apoproteins were isolated and purified from egg yolk by DEAE-cellulose column treatment followed by CM-Sephadex column chromatography.
    The apoprotein of chicken egg yolk was eluted with acetate buffer at pH 4.5 from CM-Sephadex column, while that of quail egg yolk was eluted at pH 4.7.
    The molecular weight of egg yolk apoproteins, estimated from flavin binding were 32, 000 for chicken and 33, 000 for quail respectively.
    The results of chemical analyses showed that egg yolk apoproteins were the glycoprotein, containing hexose, hexosamine and sialic acid in their carbohydrate moiety.
    The physical and chemical properties of the egg yolk apoproteins were similar to those of the egg white apoproteins.
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  • Yasushi SATO, Yoshiharu TANAKA
    1973 Volume 47 Issue 2 Pages 115-123
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Measurements of creep on 10% denatured ovalbumin gel by alkali (OG) and 3% gelatin gel (GG) were carried out and compared with each other to elucidate some properties of OG, as one of the fundamental problems of Pidan making.
    Mechanical models of OG and GG were expressed with 4 elements and 3 elements respectively. Creep compliance of OG was analysed to three compliance of instantaneous modulus, one retardation modulus and viscosity in permanent flow. Although instantaneous modulus (3.2_??_3.3×104) of GG and OG were almost the same, retardation time and retardation modulus of OG (162, 3.2×104) were lower than those of GG. Rigidity and viscosity of OG gradually decreased with the increase of temperature. Increased rigidity and extended distribution of retardation spectrum were obserbed in addition of 0.1M NaCl. Addition of 2M urea increased viscosity and produced mechanism in short retardation time. Although both rigidity and viscosity of OG increased in addition of 0.1M Na2SO3, in 0.2_??_0.5M the former decreased again to the value in 0.5M NaCl, the latter to the value in control, and almost no change of retardation spectrum was shown. From these results the structure having the characteristic fluidity of OG was discussed.
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  • Sumio SAKATA, Seisuke ITO, Yasuhiko FUJINO
    1973 Volume 47 Issue 2 Pages 125-128
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Acyl sterol glycoside and sterol glycoside were isolated from brown rice grain, identified and examined for constituents, respectively. The acyl sterol glycoside was found to contain six fatty acids, two sugars and three sterols as the components, among which palmitic acid, glucose and β-sitosterol were predominant. The sterol glycoside was observed to include two sugars and three sterols as the components, among which glucose and β-sitosterol were dominating. It is conceived from the data that the representative sterol glycosides in rice grain would be β-sitosterol palmitoylglucoside and β-sitosterol glucoside.
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  • Shuichi KAMINOGAWA, Ryoichi SAKAI, Kunio YAMAUCHI
    1973 Volume 47 Issue 2 Pages 129-134
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    αs-Casein and κ-casein were modified by esterification of free carboxyl groups using carbodiimide method with glycinemethylester. Effect of the modification on the precipitation of calcium as-caseinate, the formation of αs-κ-casein complex and the stabilizing activity of κ-casein on αs-casein have been investigated. The modification of free carboxyl groups of αs-casein brought about a decrease of calcium sensitivity. The modified κ-casein did not form the complex with αs-casein. The stabilizing activity of κ-casein on αs-casein was deteriorated by the modification.
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  • Akihiko GOTO, Masao KAMETAKA
    1973 Volume 47 Issue 2 Pages 135-142
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Male rats weighing from 110g to 140g which had received daily spaced-feeding for two hours with a normal diet (20% casein) or a protein-free diet for 7 days were killed at the 3 rd, 10 th and 22 nd hr after the last meal, and the incorporation of 14C-glycine into tissue protein by liver slices and isolated soleus muscles was measured. The results obtained are summarized below.
    The incorporation by liver slices from rats on the normal diet was increased markedly at the 10 th hr, but no such increment was observed in rats on the protein-free diet. It is seemed that the protein synthetic ability of liver is increased when dietary amino acids from the alimentary tract are supplied to liver at a larger extent. At the 22 nd hr, the incorporation was decreased remarkably in the both lots.
    Feeding on the protein-free diet reduced the incorporation to about the half of that on the normal diet only at the 10 th hr, whereas little difference in the incorporation was observed between feeding on the two diets at the 3 rd and the 22 nd hr.
    With the soleus muscle, the incorporation both on the normal diet and on the protein-free diet was decreased in time course after the last meal and it at the 22 nd hr was lowered by about 30% and about 20% less than that pertaining to the two diets at the 3 rd hr.
    The incorporation in rats fed the protein-free diet fell to about the half of that on the normal diet irrespective of time course after the last meal.
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  • Tsuneaki FUSE, Fujio GOTO
    1973 Volume 47 Issue 2 Pages 143-145
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
    Amylograph measurements were applied for the aqueous agar solutions, which traced viscosity changes with increasing and decreasing temperatures. In the most usual performances, the following conditions were applied; agar solution around 4% concentration level, rotation speed of 75 rpm and dissolving temperature 95°C. For 16 kinds of commercial agar, the apparent gelation temperatures which were graphically obtained from the resultant amylograms were proportional to the values of water holding capacity which were obtained by the previously described method. Some other factors which probably relate with gelation of agar were investigated.
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  • 1973 Volume 47 Issue 2 Pages N22
    Published: 1973
    Released on J-STAGE: November 21, 2008
    JOURNAL FREE ACCESS
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