Nippon Nōgeikagaku Kaishi

Physical and Chemical Properties of Antarctic Krill Chitin

Nutritional Properties as a Dietary Fibers of Antarctic Krill Chitin. Part I

Kazutami KUWANO, Chinami SAKAMAKI, Toshio MITAMURA, Tsutomu YOSHIDA

1986 Volume 60 Issue 11 Pages 913-920
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.913

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The apparent volume (ml/g) of the examined chitins was: 23.3 for antarctic krill; 25.9 for sakura shrimp; 17.7 for tenaga-ebi; 17.3, 15.1 and 12.1 for kuruma prawn (small, medium and large); 14.3 for fleshy prawn; 6.9 for spiny lobster and 6.4 for crab. A negative correlation (r=-0.859, p<0.01) was found between the apparent volume and carapace thickness of the chitins, except for crab. The antarctic krill chitin had a high apparent volume (low density), high settling volume in water (mg/g) and water-holding capacity (g/g). These properties reflected small body size and the thin caprapace of antarctic krill, and were similar to those of small sized natantia (sakura shrimp and tenaga-ebi). Scanning electron micrographs showed no differences between surfaces of the antarctic krill chitin and other chitins.
In the chitin samples, a correlation of 0.695 (p<0. 05) was found between the apparent volume of chitin and total adsorbed quantity (mg/g) of 11 food dyes (Japanese Standards of Food Additives under the Food Sanitation Law). The quantities of dyes adsorbed in chitins obtained from the antarctic krill, fleshy prawn and spiny lobster differed from the regression line. In patterns of ratios of dye adsorption, a large difference was present between the antarctic krill chitin and other chitins.

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Biochemical Resolution of (±)-Menthol by Pseudomonas sp. NOF-5 Isolated from Soil

Reaction of Esterase of Pseudomonas sp. NOF-5 on Terpene Alcohols and Esters. Part I

Takashi INAGAKI, Hiroo UEDA

1986 Volume 60 Issue 11 Pages 921-926
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.921

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A bacterium capable of hydrolysing (±)-menthyl acetate asymmetrically was isolated from soil and identified as Pseudomonas sp. NOF-5. (±)-Menthyl acetate and (±)-isomenthyl acetate were hydrolyzed stereospecifically with Pseudomonas sp. NOF-5 to give (-)-menthol and (+)-menthyl acetate, (-)-isomenthol and (+)-isomenthyl acetate, respectively in quantitative yield. However, the hydrolysis of (±)-neoisomenthyl acetate was not stereospecific to give (±)-neoisomenthol: (±)-neomenthyl acetate was not hydrolyzed. (±)-Menthyl chloroacetate was also hydrolyzed much faster than (±)-menthyl acetate with the same microorganism in high substrate concentration (ca. 50%).

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Effect of Dietary Fiber on Utilization of Heat-Damaged Casein in Rats

Hidetoshi TAKEDA, Akira NAKAJIMA, Shuhachi KIRIYAMA

1986 Volume 60 Issue 11 Pages 927-933
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.927

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The beneficial effects of radish dietary fiber (RDF) prepared from Japanese radish (Raphanus sativus L.) roots on utilization of heat-damaged casein (steam-heated at 120°C for 24 hr and dry-heated at 150°C for 24 hr) were investigated in rats. Prior to animal experiments, solubility and in vitro trypsin digestion of casein subjected to steam-heating at 120°C for 0, 3, 6, 12 and 24 hr were measured. The solubility of steam-heated casein in 0.1M phosphate buffer (pH 7.6) increased with heating time forming more soluble degradation products. In vitro trypsin digestion of steam-heated caseins was depressed to 60 to 70% of that of the non-heated casein. Growth rate and true protein digestibility were significantly decreased in rats fed casein that was steamheated for over 6 hr. Depressed growth rate and net protein ratio (NPR) in rats fed 24 hr steam-heated casein were significantly improved when RDF was added at a 5% level to the diet. However, the growth promoting effect of RDF was not shown in rats fed the dry heated-casein diet. The addition of 0.5% L-lysine to the dry heated-casein diet also had no effect on growth rate.

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Hydrogen-Utilizing Microorganisms

Yasuo IGARASHI

1986 Volume 60 Issue 11 Pages 935-941
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.935

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Bio-Organic Chemical Research on the Wholesomeness of Foods

Toshihiko OSAWA

1986 Volume 60 Issue 11 Pages 943-950
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.943

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[title in Japanese]

[in Japanese], [in Japanese]

1986 Volume 60 Issue 11 Pages 971-977
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.971

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[title in Japanese]

[in Japanese]

1986 Volume 60 Issue 11 Pages 979-980
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.979

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[title in Japanese]

[in Japanese]

1986 Volume 60 Issue 11 Pages 980-982
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.980

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[title in Japanese]

[in Japanese]

1986 Volume 60 Issue 11 Pages 982-984
Published: 1986
Released on J-STAGE: February 18, 2009

DOIhttps://doi.org/10.1271/nogeikagaku1924.60.982

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