Nippon Nōgeikagaku Kaishi

Culture conditions of Vibrio anguillarum E-383a isolated from sea water were investigated for N, N'-diacetylchitobiose ((GlcNAc)₂) production. Among various forms of chitin tested, colloidal chitin was the most suitable. Peptone supplementation increased the accumulation of (GlcNAc)₂. The optimal composition (g/liter) of the medium was as follows: colloidal chitin, 30; peptone, 10; NH₄NO₃, 3; NaCl, 3; K₂HOP₄, 1; MgSO₄•7H₂O, 1; and CaCl₂•2H₂O, 0.1. The optimal pH was 6.5. When E-383a was incubated at 35°C for 16 days in a 500-ml Sakaguchi flask containing 50ml of the optimal medium on a reciprocating shaker, 16.6g/liter of (GlcNAc)₂ accumulated, which corresponded to 53% of the stoichiometric yield of (GlcNAc)₂ from the chitin.

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The physical dough properties of durum, hard, and soft wheat flour of defatted and non-defatted were examined by the inflection point obtained from plots of dough mobility (the reciprocal of the maximum consistency) against their water content. For durum wheat flour, the inflection point values of both dough mobility and water content decreased after defatting with n-butanol. However, only dough mobility decreased in defatted bread wheat flour, and almost no change in water content was observed at the inflection point. The slope of the dough mobility curve of the defatted durum wheat flour was steeper in the lower range of water content at the inflection point than that of the non-defatted sample. However, the slope of the bread wheat flour was lower in the absence of lipids. These results indicate that lipids had little effect on the water content of the dough matrix of the bread wheat flours, and that the capacity of the water content in the dough matrix was constant with or without lipids until dough mobility reached the inflection point. On the other hand, non-defatted durum wheat doughs were soft and their dough mobility was easily altered with or without lipids; the water capacity of the dough matrix with lipids could be increased by the interaction of proteins with lipids.
When lipids, such as extracted lipid fraction, soybean lecithin or triolein, were added to the defatted wheat flours, the inflection point of the dough moved from that of defatted flour to that of non-defatted along lines through these points. However, the degree of dough mobility recovery at the inflection point was altered by the type of lipid added. The polar lipid fraction or soybean lecithin caused a full recovery, although the total lipid fraction and triolein did not show much effect. The results showed that dough mobility would be affected by the interaction of proteins with polar lipids, and that the influence of lipids on dough properties of durum and bread wheat flours differed.

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Four samples used were: dried medicinal herb [A] and fresh leaves of Fuyugaki [B], Fujigaki [C] and Jitsuseisibugaki (Senboro) [D]. The fresh leaves of the latter were collected at Nishikamo, Aichi in October 1986. The volatile oils were obtained by steam distilation with the following yields: [A] 0.05%, [B] 0.02%, [C] 0.02% and [D] 0.02%. The components of the volatile oils were investigated by IR, GC and GC-MS. The volatile oils were composed of alkanes, alcohols, carbonyl compounds, carboxylic acids, esters, phenols and heterocyclic compounds, in which the major common components were p-cresol, phenethyl alcohol, hexanoic acid and methyl-4-pentenoate. The eugenol and dihydroactinidiolide found predominantly in [A] oil were minor components of [C] oil. Eugenol content in [C] oil was less than 4% of [A] oil, and dihydroactinidiolide abundant in [A] oil was at a trace level in [C] oil.

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The essential oils of two commercial herb samples Kakushitsu Korafukushi (Daucus carota L.) and Tenmyoseishi (Carpesium abrotanoides L.) were investigated. These essential oils were obtained by steam distillation, and analyzed by GC, GC-MS, IR and ¹H-NMR. Korafukushi oil had a sweet anis like odor, and the main components identified were: β-bisabolene, cis- and trans- asarone, asarone aldehyde, and phenolic compounds, such as eugenol, 2-hydroxy-4-methoxyaceto-phenone and vanillin. Tenmyoseishi oil had a fatty acid odor, and the main components identified were: β-bisabolene, C₂_??_C₁₆, C₁₈ fatty acid. Characteristic components: lactones, such as γ-nonalactone, dihydroactinidiolide, butyl phthalide, C₃_??_C₁₄ aliphatic alcohols and aldehydes.

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