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Volume 51, Issue 2
Displaying 1-13 of 13 articles from this issue
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Tetsuo AISHIMA, Akio NOBUHARA1977 Volume 51 Issue 2 Pages 65-74
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe relationship between the gas chromatographic profiles of soy sauce flavor and the sensory scores were analyzed by using modified multiple regression analysis and stepwise regression analysis method. In the analysis, the quantities of gas chromatographic peaks, which expressed in both of absolute values and relative values, were transformed with three kinds of functions. The sensory evaluation for forty-nine soy sauce samples consisted of purely fermented, acid hydrolyzed and partly acid hydrolyzed types of soy sauce was carried out by using five point scaling method. The linear combination between the two was observed for every transformation, but the results from logarithmic transformed absolute values show the highest accuracy among them. It indicates that there seems a possibility for estimating the flavor quality of soy sauce objectively by applying multiple regression models and gas chromatographic data without using sensory test. The multiple correlation coefficient (R) and the coefficient of multiple determination attain 0.9 at 15 th or 25 th of 54 steps, respectively. These results suggest the importance of selecting the efficient peaks from whole gas chromatographic peaks for obtaining the high accuracy of estimation. The contributing proportion, which expresses the relative importance of each peak for whole soy sauce flavor, calculated for each peak from each of transformed peak quantities varied among them. These results indicate that there is a complicated relationship between the flavor quality of soy sauce and quantities of aroma compounds.View full abstractDownload PDF (816K) -
Michiko FUJII, Seiya SAKAGUCHI, Koichiro HONDA1977 Volume 51 Issue 2 Pages 75-80
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSPhosphofructokinase was extracted from the 4 th day-germinating soybean cotyledons and purified about 300-fold and then its properties were studied.
The optimum pH was about 7.8. The enzyme required Mg2+ for its reaction and was inhibited by ADP, AMP, citrate, PEP, 3-PG and high concentrations of ATP.
At a ATP/Mg2+ ratio of about 1:2 the enzyme showed a maximum activity. The change of the ATP/Mg2+ ratio to 2:1 caused an alteration in the shape of the F 6 P saturation curve from hyperbolic form to sigmoidal one and Hill coefficient increased approximately from 1 to 2 at high concentrations of F 6 P.
When the enzyme was frozen and thawed, and then passed through a Sepharose 6 B column, it was separated into two fractions. In addition, when the enzyme was dialyzed against 2 N NaCl or 0.1M phosphate buffer (pH 6.0), or diluted to a low enzyme concentration, the tailing of peaks was found in the resulting elution profiles on Sepharose 6 B column. These phenomena suggest that the enzyme would be dissociated into two froms at least.
Above results suggest that phosphofructokinase plays a key role in the regulation of carbohydrate metabolism in the germinating soybean cotyledon.View full abstractDownload PDF (467K) -
Tôru NAGASAWA, Kazuyasu UMEMOTO, Nenokichi HIRAO1977 Volume 51 Issue 2 Pages 81-85
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThis report describes in detail the chemical structure involving the absolute configuration of a new terpenic ester.
The above compound 1 was converted to (+)-(4 S)-piperitone (2) by treatment with alumina. Compound 1 was then reduced with LiAlH4 to give a mixture of compound 3 (90%) and 4 (10%). The main product 3 was oxidized with the Collins' reagent to afford compound 5, which on treatment with alumina gave compound 2, while the minor product 4 corresponded to (-)-(1S:3R:4S)-1-hydroxymenthol. On the other hand, compound 3 was identical with the product obtained as a result of reduction with LiAlH4 of (+)-(1S:2S:3R:4S)-l, 2-epoxyneomenthylacetate (7). Thus, compound 3 and 5 were assigned as (+)-(1S:3S:4S)-1-hydroxyneomenthol and (-)-(1S:4S)-1-hydroxy-p-menth-3-one. Compound 1 was therefore determined to be (+)-(1S:4S)-1-acetoxy-p-menth-3-one. From the observed coupling constant in the NMR spectra of 3 and its acetate (6), the conformation were also discussed.View full abstractDownload PDF (381K) -
Kei YAMANAKA, Ryuichi KANEDA, Shuzo SAKAI1977 Volume 51 Issue 2 Pages 87-93
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA bacterium capable of catalyzing the dehydrogenation of D-xylose with NAD was isolated from soil and was identified as Arthrobacter sp. The reaction product of D-xylose dehydrogenation was identified as xylonate by paper chromatography and infrared absorption spectrum.
This enzyme catalyzes the following reaction.
D-Xylose+NAD_??_D-xylono-γ-lactone+NADH+H+
↓ +H2O
D-Xylonic acid
This enzyme has been named as NAD-D-xylose dehydrogenase, since this enzyme was specific only for the dehydrogenation of D-xylose. Cultural conditions for the enzyme production were studied. This enzyme was induced effectively only by D-xylose. Urea and ammonium salts such as NH4H2PO4, (NH4)2SO4, and NH4Cl were effective nitrogen source for the bacterial growth and the enzyme production. Addition of FeSO4 stimulated the enzyme production remarkably.View full abstractDownload PDF (1301K) -
Shigemichi OKAMUBA, Masazumi WATANABE1977 Volume 51 Issue 2 Pages 95-100
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIt was found that l-phenyllactic acid, 2-hydroxy-3-phenylpropenoic acid, phenylacetic acid and β-phenethyl alcohol were formed in the cultured Mayer medium containing l-phenylalanine by Saccharomyces acidifaciens.
l-Phenylalanine degraded to l-phenyllactic acid, 2-hydroxy-3-phenylpropenoic acid and phenylacetic acid in this order. On the other hand, β-phenethyl alcohol was formed from l-phenylalanine and β-phenethylamine. From these results, a metabolic pathway of l-phenylalanine in Saccharomyces acidifaciens was proposed.View full abstractDownload PDF (411K) -
Tomotada ONO, Ekio KIKUCHI, Kenji KAGAWA, Satoshi ODAGIRI1977 Volume 51 Issue 2 Pages 101-105
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn order to fractionate bovine casein micelles on size of diameter, a fractionation method, named continuous fractional centrifugation method was devised by combining differential centrifugation and rate-zonal centrifugation. In this method, the homogeneity of particle size of micelles fractionated tended to be raised by an use of linear density gradient and a dilution of sample.
After various experiments, the best condition of continuous fractional centrifugation was decided that a twice diluted skimmilk was layered on the linear sucrose density 15_??_7% gradient of the ultracentrifugal supernatant of skimmilk, and centrifuged in turn 11, 000g-23min, 27000g-27min, 63000g-58min, and 122000g-60min. The fractional micelles by this method had a high homogeneity of size on the electron micrographs and larger volume of sample could be treated than that by other methods.View full abstractDownload PDF (379K) -
Hiroshi MOTAI, Hitoshi HIROOKA, Yoshio HANAOKA1977 Volume 51 Issue 2 Pages 107-113
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA method for pre-estimation of coloration (browning) of shoyu (soy sauce) during the pasteurization process has been established by investigating the kinetic behavior of coloration which is attributable to Maillard reaction.
An equation, log k=α+βt (k: coloring velocity constant, t: temperature, α, β: constant) was found to be applicable for relationship between the coloring velocity constant and heating temperature ranging 70° to 100°C. A good correlation was observed between α value and the amount of chemical components of shoyu participating with browning reaction (Maillard reaction), while β value was independent of the amount of chemical components. Furthermore, β value was not influenced by reaction pH and aging time of shoyu brewing (3 to 7 month). On the other hand, α value varied depending on aging time of shoyu brewing, although it showed constant value with varying reaction pH value.
At temperature less than around 65°C, velocity constant required to be corrected according to the equation, log k'=log k+0.1 log A/V (A: surface area, V: volume), since non-enzymatic oxidative browning had an effect upon the coloration of shoyu.
As the results of pre-estimation of coloration of shoyu during a pasteurization process according to these two equations, pre-estimated values fairly well agreed with measured values and the correlation coefficient was calculated to be 0.997.View full abstractDownload PDF (495K) -
Kazuhiko SAKATA, Rikisaku SUEMITSU, Yoshio TOYOMAKI, Yoshiro KUWAYA1977 Volume 51 Issue 2 Pages 115-117
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe components of one castrated Boar's urine, which was fed with formula feed, formula feed combined with comfrey and combined with ladino clover, were examined; three kinds of urines were daily gathered. Ethyl acetate extracts of each sample were fractionated into acidic, phenolic and neutral parts. In ether soluble acidic part of three kinds of extracts, benzoic, phenylacetic, β-phenyl-propionic and cinnamic acids were identified, of which the main component was found to be benzoic acid. In phenolic part, phenol, p-cresol and p-ethylphenol were also identified in all cases. In the cases of feeds combined with grasses p-cresol was found to be the main component.View full abstractDownload PDF (185K) -
Tadao HASEGAWA, Norikazu MATSUMOTO, Yasuo OZAWA, Takao SUZUKI1977 Volume 51 Issue 2 Pages 119-121
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSOn the previous article, the authors had reported that acetyl-L-methionine and L-serine would promote the hair growth of rabbit. Then effect by adding of other things into the sulfur amino acid solution was further studied here, that is, three other enzyme and chemicals such as hyaluronidase as an adjunct for penetration, of above amino acids, nonyl vanillyl amide as a stimulating agent for skin, calcium pantothinate as a promoting agent for hair growth. As the results, we could recognize the effectiveness of nonyl vanillyl amide, of calcium pantothinate and of hyaluronidase, which increase in that order. But a single application of above three materials was not effective on the rabbit skin, however acetyl-L-methionine and L-serine were absolutely effective for promoting of the hair growth.View full abstractDownload PDF (182K) -
Yuzo YAMAGUCHI, Akira KOMATSU, Tatsuo MOROE1977 Volume 51 Issue 2 Pages 123-125
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSEsterification of racemic alcohols with fatty acids and other organic acids by Candida cylindracea lipase was studied. Fatty acids and water insoluble dicarboxylic acids were found to be esterified. Optical selectivities in enzymatic esterification were very low compared with the case of dl-menthol.
The amount of water in the reaction media had serious influence on the ratios of esterification in the case of valeric acid, whereas no effect was observed in the case of lauric acid.View full abstractDownload PDF (189K) -
Yukiho YAMAOKA, Terumi TANIMOTO1977 Volume 51 Issue 2 Pages 127-128
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSRecent sediments in Hiro Bay were examined for the identification and determination of organic acids. The acids were extracted by 6 N H2SO4. The aliquots were extracted by continuous ether extraction methods. A gas chromatographic method was developed for the determination of the volatile and nonvolatile organic acids, as their butyl derivatives, in sediments. Acetic acid, propionic acid were found to the major components of the organic acids in sediments receiving a considerable amount of pulp mill drainage.View full abstractDownload PDF (157K) -
1977 Volume 51 Issue 2 Pages N37a
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (65K) -
1977 Volume 51 Issue 2 Pages N37b
Published: 1977
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (65K)
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