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Volume 55, Issue 5
Displaying 1-7 of 7 articles from this issue
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Chieko KUMAGAI, Yataro NUNOKAWA, Hiroichi AKIYAMA1981 Volume 55 Issue 5 Pages 391-398
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSOerskovia sp. CK produced two kinds of mannanase when grown on sake yeast mannan. One of them, mannanase M-1 appeared to be an exo-mannosidase and hydrolyzed 72% of sake mannan to reducing sugar. The polysaccharide residue (28%) remaining after exhaustive digestion by this enzyme was structurally identical with the core mannan (linked by α-1, 6-bond) of the original sake yeast mannan molecule. The other mannanase, M-2, had a lower molecular weight and seemed to be an endo-mannosidase. In the early stage of incubation, M-2 produced a tetrasaccharide which appeared to be the longest branch of sake yeast mannan, while a trisaccharide was released as the longest oligosaccharide from Baker's yeast mannan by M-2.
Mannanase M-1 treatment of sake yeast strain Kyokai No. 7 which adheres to surface of air bublle did not affect the flotability (an index of affinity of sake yeast for air bubble), but mannanase M-1 treatment of non-froth-forming sake yeast Bu 9-5 which does not adhere to surface of air bubble, increased flotability markedly.
The treatment with protease from CK strain of Kyokai No. 7 decreased flotability. This treatment also reduced the increased flotability of Bu 9-5 by M-1 treatment to the original level, although no lysis of yeast cells was observed during protease treatment.
Moreover in this report, the correlation between adherence of sake yeast to air bubble and the surface layer of sake yeast cells, and the structural differences in the mannan-protein complex of the two sake yeast cell walls were discussed.View full abstractDownload PDF (605K) -
Tetsuo ITO, Kuniaki TSUKIJI, Satoshi ODAGIRI1981 Volume 55 Issue 5 Pages 399-405
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe essential oil in immature stems of udo (Aralia cordata Thunb.) was examined in detail. The oil yield from fresh stems was 0.075%. Thirty-one hydrocarbons, ten carbonyl compounds, and eighteen alcohols were characterized. The major constituents were α-pinene (63.3% in the oil), β-pinene, camphene, sabinene, myrcene, α-limonene, ocimene, p-cymene, α-farnesene, β-caryophyllene, d-carvone, isopinocamphone, trans-pinocamphone, verbenone, terpinen-4-ol, lavandulol, p-menthadien-4-ol, cis-sabinene hydrate, trans-pinocarveol, and α-betulenol.View full abstractDownload PDF (392K) -
Factors Affecting the Gel Chromatogram Patterns of Non-Dialyzable Melanoidin during Shaking in MediaNoriyuki OKADA, Teruo OHTA, Hideo EBINE1981 Volume 55 Issue 5 Pages 407-414
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe behavior of non-dialyzable melanoidin during shaking in media without microorganisms was studied by the gel chromatographic method. The molecular size distribution of non-dialyzable melanoidin shifted to smaller direction after 4-day shaking in medium of pH 7 at 30°C. The molecular size of melanoidin was not affected by the inorganic salts employed in the medium, but was affected remarkably by the pH of the medium. The pK of the non-dialyzable melanoidin was 3.5. Treatment under different pH during shaking showed that a pH lower than pK enlarged the molecular size of melanoidin whereas a pH higher than pK reduced it. The molecular size distribution changed slowly during shaking. The melanoidin was not dissociated by treatment with 8 M urea and other detergents. Oxygen accelerated the change of the size of melanoidin.
It was concluded that when the pH of the medium was higher than the pK of melanoidin it acted on the melanoidin as a basic catalyst resulting in disintegration of melanoidin with the aid of oxygen during shaking.View full abstractDownload PDF (606K) -
Yoshio OHTA, Kenji MAEKAJI1981 Volume 55 Issue 5 Pages 415-419
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe rheological properties of konjac mannan (KM) gel were tested by compression stress-relaxation response, which was represented by a mechanical model consisting of three Maxwell elements in parallel. In the range of 1.6_??_3.3% KM, the instantaneous elastic modulus (E0) and the elastic moduli (E1_??_E3) of the gel were found to be approximately proportional to the square of the concentration of KM, while relaxation time (τ1_??_τ3) scarcely changed. With an increase in temperature (10_??_50°C), E0, E2 and E3 increased, E1, decreased, and τ2 and τ3 changed little. The longest relaxation time (τ1) decreased linearly with increasing temperature up to about 40°C, and increased above 40°C. The apparent activation energies for 1.9 and 2.7% KM gel, which were calculated from the plot of log τl vs. 1/T, were found to be 3.5kcal/mol and 2.8kcal/mol, respectively. It is suggested from these findings that the stress-relaxation is responsible not to the scission of the cross-linking of KM but to the squeezing of bound water.View full abstractDownload PDF (380K) -
Specificity and ApplicationTadahiko ANDO1981 Volume 55 Issue 5 Pages 421-429
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (752K) -
[in Japanese]1981 Volume 55 Issue 5 Pages 453-458
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (2658K) -
N. Y.1981 Volume 55 Issue 5 Pages 459-461
Published: 1981
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (276K)
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