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Volume 51, Issue 12
Displaying 1-8 of 8 articles from this issue
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Toshiyuki MATSUI1977 Volume 51 Issue 12 Pages 663-668
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSFractionation and some properties of the nondialyzable coloring matter in the first press-off molasses of Wasanbon-to (“Ara” step) were studied, and following results were obtained.
1) The coloring matter of the first press-off molasses was fractionated into 9 components (designated as F1_??_F9) by DEAE-cellulose chromatography. Each fraction was treated with Sephadex G-75 to remove contaminated polysaccharide, protein and peptide. The molecular weights of the separated components were estimated as follows: F1=9000, F6=14000, F2=16000, F4=18500, F5=19500, F3, F8=24000 and F7=29000; the standards used were: FITC Dextran 3, Dextran T-10 and Dextran T-20.
2) Acid hydrolysis of these components gave at least glucose, fructose, galactose, xylose and arabinose and amino acids.
The patterns of amino acids in these components were different from the free amino acid pattern of the first press-off molasses.
3) IR-spectra and ESR-spectra of the separated components were essentially similar to those of the reported melanoidin of soy-sauce.
4) Relationship between log 0.33%1cmE440 nm and log molecular weight was found to be linear except for F7.View full abstractDownload PDF (398K) -
Isao KUSAKABE, Tsuneo YASUI, Tatsuyoshi KOBAYASHI1977 Volume 51 Issue 12 Pages 669-679
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSCorncobs arabinoxylan was hydrolyzed at 55°C for 24 hr with the purified xylanase from Streptomyces sp. E-86. The xylanase degraded the arabinoxylan to xylose, xylobiose and several arabinoxylo-oligosaccharides (oligosaccharides containing xylose unit and arabinose unit).
Candida guilliermondii IFO 0566 was aerobically grown in the resulting hydrolyzate supplemented with some nutrients, at 30°C for 83 hr. Only xylose and xylobiose were selectively metabolized by the yeast, and the oligosaccharides were left in the culture broth.
After removal of the yeast cells by centrifugation, the oligosaccharide mixture in the supernatant solution was chromatographed first on a column of active carbon. The oligosaccharides contained in the eluates were purified further by preparative chromatography on paper sheets. This sequence of isolation steps afforded the following oligosaccharides in a paper-chromatographically pure condition; A1X1-I, A1X2-I, A1X3-I, (6), (9), (10) and (11).
Of these oligosaccharides, A1X1-I, A1X2-I and A1X3-I were examined in some detail by techniques including partial acid-hydrolysis and methylation analysis. The structures of arabinoxylo-oligosaccharide A1X1-I, A1X2-I and A1X3-I are shown to be O-α-L-arabinofuranosyl-(1→3)-D-xylopyranose, O-α-L-arabinofuranosyl-(1→3)-O-β-D-xylopyranosyl-(1→4)-D-xylopyranose and O-β-D-xylopyranosyl-(1→2)-O-α-L-arabinofuranosyl-(1→3)-O-β-D-xylopyranosyl-(1→4)-D-xylopyranose, respectively, these oligosaccharides being new compounds.View full abstractDownload PDF (5038K) -
Toyohiko NAKAMURA, Seiichiro NAKATSU1977 Volume 51 Issue 12 Pages 681-689
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn previous papers, the authors reported that a strain of Pen. sp. -1 produced inulase in large amount when inulin was used as only carbon source in culture medium.
In the present study, its extracellular inulase was purified by DEAE-Sephadex column chromatography, and was separated into three enzymes.
All the enzymes catalyzed the hydrolysis of inulin, sucrose, bacteria levan, and raffinose by splitting off terminal fructosyl units, but showed different I/S ratios (activity on inulin/activity on sucrose).
The enzymes were activated by divalent metal ions such as Mn2+, whereas were markedly inactivated by Hg2+, Fe3+, and pCMB.
The optimal pH of the three enzymes for inulin was 4.5, 5.0, and 4.0, and the Km value for inulin was 1.73×10-4M, 2.33×10-4M, and 1.57×10-4M, respectively.View full abstractDownload PDF (2077K) -
Shoichi KOBAYASHI, Keiji KAINUMA, Shigeo SUZUKI1977 Volume 51 Issue 12 Pages 691-698
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe authors previously reported that a large amount of α-cyclodextrin was produced by the action of Bacillus macerans enzyme in the presence of SDS, and inferred that the enzyme effectively acted on the helical structure of substrate. On the basis of these information, a new preparative method of various cyclodextrins was developed.
1) Using potato starch as substrate, α-, β-, and branched cyclodextrins were obtained in 60%, 13% and 10% yield, respectively.
2) Branched cyclodextrins were prepared from the branched dextrin of waxy corn starch-macerans enzyme digest. The branches were mainly composed of maltosyl (G2) and maltotriosyl (G3) residues.
The branched cyclodextrins possessing various branches from G1 to G6 were separated by paper chromatography. The total yield of branched cyclodextrins was 15.8% from waxy corn starch.
3) Hydroxyethyl cyclodextrins were produced by the action of macerans enzyme on hydroxyethyl starch (HES) and amylose (HEA) in the presence of SDS. Main product was mono-hydroxyethyl α-cyclodextrin and a small amount of di-hydroxyethyl α-cyclodextrin was also produced. The highest yield was obtained from HEA and HES of DS 0.12 among HES used in this study. The total yield of hydroxyethyl cyclodextrins was 33% from HEA.View full abstractDownload PDF (3499K) -
Shin-ichi FUJITA, Toshiko NAKANO, Yasuji FUJITA1977 Volume 51 Issue 12 Pages 699-702
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe essential oil of Mentha rotundifolia (Linn.) Huds. has been examined in detail.
The yields of essential oil were 0.14_??_0.27% of the fresh whole herbs. The main component is piperitenone oxide, which makes up 83.5_??_87.5% of the total oil, and the 33 minor components could be characterized.
Neoiso-isopulegol, piperitone oxide, and 1, 2-epoxymenthyl acetate which makes main components of other strains of M. rotundifolia, have not been detected in this oil.View full abstractDownload PDF (215K) -
Masaaki SUGIURA, Harukazu TOYODA1977 Volume 51 Issue 12 Pages 703-708
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe reaction and permeation rates of p-nitrophenyl-β-D-glucopyranoside (NPG) in collagen membrane in which β-glucosidase was immobilized were measured by a spectrophotometric method. The enzymic activity of β-glucosidase-collagen membrane which was treated with 1% glutaraldehyde solution for 30 min was about 70% higher than that of untreated membrane. In the case of glutaraldehyde-tanned membrane, the substrate (NPG) added to one side of the membrane was almost hydrolyzed during the permeation. When the substrate was added to one compartment separated by the membrane, the reaction product, p-nitrophenol, was liberated into both compartments. At that time, the amount of product liberated into the one compartment exceeds that liberated into the other. The value of Michaelis constant calculated from the experimental data using an equation derived on the assumption that the diffusion of substrate obeyed the Fick's second law and the enzymic reaction obeyed the Michaelis-Menten relation agreed roughly with that obtained for the enzyme in solution.View full abstractDownload PDF (447K) -
Nobutake NUNOMURA, Masaoki SASAKI, Yasuo ASAO, Tamotsu YOKOTSUKA1977 Volume 51 Issue 12 Pages 709-711
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSJapanese shoyu is divided into two main classes, genuine fermented shoyu and chemical shoyu which is prepared from chemical hydrolyzate of soybeans. About ninety samples of flavor concentrates of the two kinds of shoyu was quantitatively analyzed by use of gas chromatography (GC, liquid phase: LAC-2R-446), and it was found that two volatile components were by far larger in quantity in chemical shoyu than in genuine fermented one. The two components were identified as ethyl 4-oxovalerate and 4-pentanolide by means of combined gas chromatography mass spectrometry (GC-MS). In genuine fermented shoyu ethyl 4-oxovalerate was not detected by either GC or GC-MS method and 4-pentanolide was not contained or only a little even if contained. Consequently, chemical discrimination between genuine fermented and chemical shoyu might become easier and speedier by adopting this GC quantitative analysis of the two volatile components in comparison with the present popular analysis for detecting 4-oxovaleric acid which is proved to be contained abundantly in chemical shoyu. However, those two components are organoleptically considered not to contribute significantly to the characteristic flavor of chemical shoyu. Possible formation pathways of ethyl 4-oxovalerate and 4-pentanolide are also discussed.View full abstractDownload PDF (190K) -
Katura TUZIMURA1977 Volume 51 Issue 12 Pages R141-R148
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (601K)
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