All issues
Volume 48, Issue 11
Displaying 1-10 of 10 articles from this issue
- |<
- <
- 1
- >
- >|
-
Hiroshi MOTAI, Susumu INOUE1974 Volume 48 Issue 11 Pages 579-584
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWater soluble browing materials in the color of miso have been studied by comparing with those of shoyu. Eight color components were fractionated from the color of miso by DEAE-cellulose column chromatography (designated as P 1, P 2, P 3, P 4, P 5, P 6, P 7 and P 8 in the order of elution, respectively). The molecular weights of color components estimated with Sephadex G-25 and G-50 using color components of melanoidin from glycine-xylose system as standard substance were P 1=700, P 2=1200, P 3=1400, P 4=1800, P 5=2500, P 6=2700, P 7=4000, P 8=4700, respectively.
Color components of miso were separated by utilizing their conversion of elution position on DEAE-cellulose under oxidative environment. Color tone of color component separated became darker and 1%1cmE450 value became higher with increasing degree of molecular weight. While, linear relationship between log 1%1cmE450 and Kd was observed in the color components of miso. Moreover, the relationship between log 1%1cmE450 and log molecular weight was found to be linear. Therefore, the equation, E=k×Mα (E: color intensity, M: molecular weight, k, α: constant), introduced from melanoidin produced from model system was fairly applicable to the color of miso. The equation, E=4.57×10-4×M1.32, was calculated in the color of miso. From these results, it was found that the properties of color of miso were almost similar to those of color of shoyu.
On the basis of their α value, formation of color in shoyu and miso was also discussed.View full abstractDownload PDF (450K) -
Masayuki MIKAMI, Hiroyuki MIURA1974 Volume 48 Issue 11 Pages 585-590
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe turbidity and the casein components of turbid material and supernatant were investigated when αs-, κ-, β- and whole caseins were mixed with the γ-casein fraction (UAM) both in the absence and presence of Ca2+.
1. In the absence of Ca2+, the turbidity of UAM was restrained by mixing with other caseins; κ-casein was the most effective, and next in order were whole, β- and γs-caseins.
The turbid material at the ratio of 3.0 was mainly composed of S-, TS- and γ•B-casein and trace amounts of αs-, κ- and β-casein were also, contained. In the supernatant, the amount of γ•A-casein was more than that in the turbid material, and there were also plenty of αs-, κ- and β-caseins in the supernatant.
2. When αs- and β-caseins were mixed respectively with UAM in the presence of Ca2+, both mixtures precipitated and it was impossible to measure their turbidity. When κ-casein was mixed with UAM, its turbidity slightly decreased in comparison with the case of the absence of Ca2+. On the other hand when whole casein was mixed, the mixture became turbid on account of the presence of Ca2+ and αs- and β-caseins, and it was stabilyzed by κ-casein.
When the mixture ratio of UAM to whole casein was small, the turbidity was large on account of the presence of whole casein and it decreased near at the ratio of 1.0. But at higher ratio, the turbidity increased.
Even if UAM increased in the casein solution, most of it existed in the turbid material and hardly increased in the supernatant.View full abstractDownload PDF (357K) -
Shojiro IWAHARA, Yasuto KANEMARU1974 Volume 48 Issue 11 Pages 591-598
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThee effect of metal ions and adenine on the production of biotin-vitamers by a biotinproducing bacterium is described, and the identification of the vitamers is also described. The results presented in this paper are as follows:
(1) The production of biotin from dethiobiotin was greatly accerelated by the addition of the ash of yeast extract (Nissan) together with adenine sulfate to the culture medium.
(2) The effect of various metal ions on the production of biotin-vitamers was examined. The addition of Mn2+ to the medium greatly accerelated the production of biotin from dethiobiotin only when adenine sulfate and Fe2+ were also added to the medium. The metal ions other than Mn2+, as far as tested, are not effective even in the presence of adenine sulfate and Feet. The similar effect of the addition of Fe2+, Mn2+ and adenine sulfate was also observed on the production of biotin-vitamers from pimelic acid.
(3) Adenine sulfate added to the culture medium was partly converted to adenosine and hypoxanthine during the culture, and finally completely converted to hypoxanthine.
(4) While adenine added remained in the medium, a large amount of dethiobiotin was produced from pimelic acid, but biotin was not produced. After adenine added disappeared in the medium, the production of biotin rapidly increased along with the culture time.
(5) The main component of the biotin-vitamers produced from pimelic acid in the culture medium was dethiobiotin, and 7-keto-8-amino-pelargonic acid and biotin were observed as the minor components in the culture medium.View full abstractDownload PDF (640K) -
Koichiro KOMAI, Shotaro SATO1974 Volume 48 Issue 11 Pages 599-604
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSRishitin (norsesquiterpene alcohol) was produced in browning tissue and its adjacent tissue in response to nematocide DBCP treatment. It was shown that rishitin was induced in each tuber tissue of the common variety (Solanum tuberosum) having r-gene and interspecific variety (S. tuberosum×S. demissum) containing the resistance gene R1. A trace amount of rishitin was found in tuber tissue without periderm when treated by DBCP. Rishitin concentration was higher in tuber tissue incubated at 25°C after DBCP treatment than in those at 20°C or 30°C. Rishitin was detected 24 hr after DBCP treatment. Thereafter, its concentration reached maximum about 5 or 7 days after the treatment. But its concentration was lower than that in the tissue infected by an incompatible race of Phytophthora infestans.View full abstractDownload PDF (1149K) -
Yukio SUZUKI, Kei UCHIDA, Shigeki FUJIMORI1974 Volume 48 Issue 11 Pages 605-611
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSTwo new derivatives of adenosine were isolated in crystalline form from the incubation mixture containing o-nitrophenyl-β-D-galactoside, adenosine and crystalline β-galactosidase from Escherichia coli, and identified as adenosine 2' (3')-β-galactoside and adenosine 5'-β-galactoside from various data, viz., elemental analyses, ultraviolet and NMR absorption spectra, products by hydrolysis with acid and with β-galactosidase, and oxidation with sodium metaperiodate.View full abstractDownload PDF (2771K) -
Keitaro MOGI, Toshio SAKASAI1974 Volume 48 Issue 11 Pages 613-617
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSSerological classification of salt-tolerant yeast from soy sauce mashes was studied.
Saccharomyces rouxii was distinguished from Torulopsis spp. with its specific antiserum.
Torulopsis spp. which are dominant in mature soy sauce mashes were classified into A and B types by each specific antiserum. T. nodaensis, T. halonitratophila were included in A type and T. versatilis, T. halophila, T. mannitofaciens were included in B type.
Torulopsis famata and Candida polymorpha which appear several times in immature soy sauce mashes were identified by each specific antiserum.
Yeast florae in soy sauce mashes were investigated by the above specific antisera. In vigorously fermenting soy mashes, S. rouxii was dominant but several times Torulopsis spp. of A type were also coexisted. Yeast florae in immature soy sauce mashes were consisted of mainly Torulopsis spp. The ratio of A and B type Torulopsis in immature mashes was different in various kinds of soy sauce mashes.View full abstractDownload PDF (376K) -
Mitsutoshi HAMANO, Yasuo AOYAMA1974 Volume 48 Issue 11 Pages 619-625
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDuring spray drying of fermented soy sauce most of the components remained but Lys, His, Met, and Gly decreased more than Asp, Pro, and Leu. On the other hand xylose and arabinose decreased more than other sugars. Organic acid, sodium chloride and polyol did not decrease.
Hygroscopic components in powdered soy sauce were studied by multiple correlation analysis and by fractionation with ion exchange resin.
Many kinds of hygroscopic components in powdered soy sauce such as glucose, lactate and so on existed, while those of nitrogen compounds and color components were remarkably influenced. Equilibrium moisture contents of cation fraction in soy sauce were much more than anion and neutral fractions by ion exchange resins. The relation between broad-line NMR spectra and water contents in powdered soy sauce were studied.
This result suggested that the bound state of water changed at low moisture content in powdered soy sauce from 1.5 to 3.5% moisture level.View full abstractDownload PDF (524K) -
Masaaki SUGIURA, Toshio SHINBO1974 Volume 48 Issue 11 Pages 627-632
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe permeation rates of glucose, sucrose and raffinose and that of potassium chloride in aqueous solutions through the fibroin membranes obtained from Bombyx mori cocoons were measured over the temperature range 5 to 90°C. From the plots of log Km•d/A vs. 1/T (Km: apparent permeation constant, d: thickness of membrane, A: effective area of membrane, T: absolute temperature) for the sugars and the potassium chloride, two transition points were found at temperatures near 25 and 65°C for the fibroin membrane these transition temperatures coincided with those obtained by dilatometric or viscoelastic measurements. The pores of the fibroin membrane through which the solutes can penetrate are narrower compared to those of cellulose membrane. The permeability of the fibroin membrane to a solute decreases rapidly with the increase in its molecular size. Measurements of pH dependence have revealed that the permeability to glucose becomes minimum in the vicinity of the isoelectric point of the membrane: in this case, the permeability is governed by the swelling of the membrane.View full abstractDownload PDF (426K) -
Yasuji FUJITA, Shin-ichi FUJITA, Hisashi YOSHIKAWA1974 Volume 48 Issue 11 Pages 633-636
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAn examination of essential oil of Cinnamomum Doederleinii Engler obtained from Amami Island in Kagoshima Prefecture has been performed in the viewpoint of chemical systematics.
The yield of oil was 0.08% for the fresh shoots, and the oil contained 45% of l-linalool, 4.2% of α-pinene, 4.6% of camphor and 11% of α-, β-santalene, together with 0.2% of safrole, 0.7% of methyleugenol and 2.3% of eugenol. These components will be the characteristic constituents of this oil.
The evolutional relationships of C. Doederleinii Engler, C. daphnoides Sieb. et Zucc. and C. reticulatum Hay, were discussed, and the mode of appearance of sesquiterpenoids in this plant has been also considered.View full abstractDownload PDF (256K) -
Toshio ISHII, Tei YAMANISHI, Teijiro MOCHIZUKI, Bunichi TOI1974 Volume 48 Issue 11 Pages 637-641
Published: 1974
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAroma concentrates were prepared from both corn paste and corn powder which had been made from sweet corn kernel, by vacuum distillation with water and vacuum carbon dioxide distillation. The aroma concentrates were analyzed mainly by GC-MS and the following compounds were identified as the main flavor components; ethanol, butanol, pentanol, cis-3-hexene-1-ol, hexanal, limonene, 2, 5- and or 2, 6-dimethylpyrazine, 2, 3-dimethylpyrazine, α-ionone and β-ionone.
Dimethylsulfide was confirmed as the main constituent in the top note of sweet corn flavor by head space vapor analysis.
In comparison of the aroma patterns between corn paste and corn powder, a remarkable difference was observed. It seemed to be caused by difference of heating process.
Off-flavor of sweet corn powder during storage seemed to be caused by decrease of low boiling components and increase of hexanal, trans, trans-3, 5-octadiene-2-one, trans, 4-decadienal. trans-2, 4-heptadienal, trans-2, cis-4- and trans, trans-2. 4-decadienal.View full abstractDownload PDF (285K)
- |<
- <
- 1
- >
- >|