Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 43, Issue 10
Displaying 1-14 of 14 articles from this issue
  • Kazuo MIYASHITA
    1996 Volume 43 Issue 10 Pages 1079-1085
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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  • Toshiyasu YAMAGUCHI, Hisashi TAKAHASHI, Yasutaka NAKAGAWA, Masaaki TAK ...
    1996 Volume 43 Issue 10 Pages 1086-1091
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The possibility of digital image processing for determining lipid contents in fish body as a rapid and simple method was examined. The image of cross sections of ayu, sardine and Pacific saury without viscera were measured. The lipid contents of the samples were estimated from the percentage of fat tissue area in the cross section of the samples measured by image analysis. These estimated values were related to the lipid contents measured by the conventional chemical method using an extraction with organic solvents. In the image analysis characteristic fat tissues of ayu and subcutaneous fat tissues of sardine and Pacific saury were clearly distinguished from ordinary muscler tissues. There are good correlation between the lipid contents estimated by an image analysis and that by the conventional method. We demonstrated that an image analyzing technique was useful for the estimation of the lipid contents of fish of which fat tissue was clearly distinguished from ordinary muscler tissue.
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  • Haruhiro ONO, Keiko ADACHI, Yoko FUKE, Kazuki SHINOHARA
    1996 Volume 43 Issue 10 Pages 1092-1097
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The objective of this paper is to identify growth-suppressing substances in wasabi on MKN-28 human stomach cancer cells. A water extract fraction(<molecular weight 5000) of wasabi suppressed the growth of MKN-28 derived from human stomach cells. The growth-inhibitting principles were purified from the extract and analyzed. The active fractions were isolated by repeated column chromatography on gel filtration and reverse-phase HPLC. The P-5 fraction, one of the fractions separated by Sephadex G-15 gel filtration, showed the most marked suppressive effect on MKN-28 among the fractions. The P-5 fraction suppressed the growth of MKN-28 stronger than the antitumor agents such as 5-fluorouracil and Mitomycin C. On the final step of isolation, the sample that had showed the suppressive effect was divided into four fractions by the reverse-phase HPLC. Structural analysis was performed using the fraction (retention time=12min) with the greatest suppressing activity. Examination by FAB-MS and EI-MS yielded a molecular weight of 205 with a chemical composition of C8, H15, N1, O1, S2. By using IR and NMR, we have identified 6-metylsulfinylhexyl isothiocyanate as one of the suppressing components on the growth of MKN-28 in wasabi.
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  • Tokiko KOJIMA, Masahiro SEKINE, Jun-ichi SUGIYAMA, Nobuaki ISHIDA, Tad ...
    1996 Volume 43 Issue 10 Pages 1098-1104
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Wheat noodles containing various amounts of salt and moisture were investigated using 23Na and 1H NMR spectroscopy to elucidate the mobility of sodium and water during drying process. Both longitudinal and transverse relaxation times, T1 and T2, of 23Na did not depend on the amount of salt added, but on the water content. It suggests that the mobility of sodium ion was governed by the interaction with water, probably hydration. For the 1H NMR T1 consisted of two components with long (>300ms) and short (20-60ms) relaxation times. The former decreased with an increase in the water content, while the later increased. When the content of additional salt increased from 6 to 8%, the T1 curve of 1H varied. Although the mechanism of the relaxation has not been disclosed, those behavior of the relaxation time itself could be one of good indices for evaluating the degree of drying and the content of salt.
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  • Takashi HISHIYAMA, Minoru NAKAMURA, Takashi UJIIE
    1996 Volume 43 Issue 10 Pages 1105-1109
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    A high performance liquid chromatographic method has been investigated for the determination of ε-polylysine (ε-PL) known as food preservative. ε-PL was derivatized with dansyl chloride, followed by hydrolysis by 6N hydrochloric acid to produce α-dansyllysine (α-DNS-Lys). The fact that both lysine residues of proteins and free lysine molecules do not produce α-DNS-Lys in this process, suggests that ε-PL is the precursor of α-DNS-Lys. A HPLC separation was performed on a C18 reversed phase column with isocratic elution with 71mM phosphate buffer (pH 7)-methanol (7:3v/v) and fluorescence detection was at 530nm (excitation at 340nm). The method could be applied to potato salad, chinese pastry case of Gyoza and Mentsuyu. Recoveries from these samples ranged from 85% to 100% and the limit of detection was 0.05g/kg. However, when applied to fermented foods, it was required to subtract blank values in order to eliminate the risk of "positive error"
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  • Yoshiki MURAMATSU, Akio TAGAWA, Yutaka KITAMURA, Hiromichi HAYASHI, Ch ...
    1996 Volume 43 Issue 10 Pages 1110-1116
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The densities of three kinds of liquid food (milk, dry milk solution, coffee) of concentration between 5% to 40% (w/w) were measured at temperatures between 0°C to 60°C using a pycnometer. The results measured were applied to Alfred's equation and they agreed well with the calculation from the equation. The effects of concentration and temperature on the specific volume, which was the reciprocal of the density, were investigated. The specific volume was written as a function of both temperature and concentration. From this equation, coefficients of thermal expansion and shrinkage by the change of concentration were determined. On the basis of these results, the density was derived as a function of both temperature and concentration.
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  • Kazuharu KURE, Yasuyuki SAGARA, Yasuhisa SEO, Hiroshi MORISHIMA
    1996 Volume 43 Issue 10 Pages 1117-1123
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    In order to investigate the heat and mass transport phenomena during baking process of white bread, variations in mass, temperature and moisture distribution of bread were measured during baking under various oven temperatures ranging 140-300°C, using the samples made by the same manner of a sponge-dough method. The thickness of the crust and the porosity distribution were also measured for the bread after baking. The temperature of the crumb asymptotically tended to an equilibrium temperature at about 100°C without regard to the baking temperatures. Considering the baking process as drying phenomena, the process started from the pre-heating period and terminated during the constant-rate period of drying. The constant drying rate appeared to be determined by the transfer rate ratio of heat to water-vapor across the crust and increased with an increase in the baking temperature. Moisture content of the crust layer decreased with increasing the baking loss ratio, which was defined as the percentage of mass lost during baking to the initial, while that of the crumb was maintained at an initial moisture content. The crust layer was separated from the crumb by an evaporation front of water, and its thickness increased proportionally with an increase in the baking loss ratio. No marked temperature dependence of porosity profile was observed, and its profile seemed to be fixed after the oven-spring of the dough.
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  • Hiroyuki SUMI, Takeshi BANBA, Noriaki KISHIMOTO
    1996 Volume 43 Issue 10 Pages 1124-1127
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    In a saline extract of Japanese soybean cheese Natto, the presence of a strong activity of prourokinase activator different from nattokinase was proved. The average activity determined in 6 commercial preparations was 21.8±5.5CU/g wet weight based on human plasma plasmin. The enzyme fractions separated by gel filtration showed at least three kinds of pro-urokinase activator (PUA) with molecular weights of more than 27000. As the crude materials, PUAs were stable at neutral pH but were gradually inactivated above 60°C. They were not affected with or without 5mM Cys, whereas 1mM DFP and NPGB strongly inhibited all the enzymes, suggesting that PUAs are serine proteases. After a single administration of lyophilized PUA-rich natto with 30g/body in 5 volunteers, 51-86 years of age, the enhancement of plasma fibrinolysis was maintained for a long time (p<0.05; values from 4 to 8hr) with elevation of EFA and increase of FDP levels.
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  • Akio TSUKUI, Atsuko SUZUKI, Kazuya HAYASHI, Ryuzou NISHIYAMA, Naohiro ...
    1996 Volume 43 Issue 10 Pages 1128-1132
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Anthocyanin pigments (AN) were prepared from purple leaves of Perilla ocimoides L. var. Crispa (Japanese name, "shiso") and other plants (grape, purple corn, elderberry, red cabbage and purple sweet potato). Changes in the AN added in commercially available apple juice were measured during the alcohol fermentation. (1) The fading ratio of each AN fermented for seven days in the apple juice was 24-46%. Elderberry AN was the most stable among these AN pigments. On the other hand, purple corn AN was more unstable than the others. (2) When the pH was remarkably decreased after 2 days of alcohol fermentation, the fading ratio of shiso AN was 37.2%. (3) When D-glucose was supplemented, the fading rates of shiso AN were higher than those in case of non-addition of glucose. (4) Malonylshisonin, a major pigment in shiso AN was changed to cyanidin 3, 5-diglucoside during the alcohol fermentation.
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  • Determination of Trace Elements in Environmental Samples by ICP-MS Part IV
    Jun NAOHARA, Eiji YAMASHITA
    1996 Volume 43 Issue 10 Pages 1133-1137
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Concentrations of Se in the commercially bottled water were determined by ICP-MS with linear calibration. Analytical mass of Se was 77. Average concentration of Se in the bottled water samples was 0.25ng/ml, and Se concentration in 60% of determined samples were under 0.2ng/ml. There was no significant difference of average Se concentration among the mineral water samples (10 samples), the natural water samples (21 samples) and the natural mineral water samples (21 samples). The mineral water of No. 51 contained 3.12ng/ml of Se (the maximum), and the natural water sample of No. 16 and the natural mineral water sample of No. 26 contained 0.03ng/ml of Se (the minimum). The Se concentration in the commercially bottled water was under 0.01mg/l which was the standard value of the water quality criteria of supplied water in Japan.
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  • Kenji MIZUGUCHI, Shoji WAKAO, Mamoru TOMITA, Hideo SHIDARA, Masato END ...
    1996 Volume 43 Issue 10 Pages 1138-1145
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    It has been observed that the sterilizing effect of the steam injection type direct heating sterilizer has been less than the apparent sterilizing effect which is estimated from the holding time and the temperature in the holding tube section. Because this type sterilizer sterilizes the product momentarily at an ultrahigh temperature only in the holding tube, the behavior of the steam and product with holding tube has a significant impact on the sterilization effect. In order to determine the factors which may reduce the sterilization effect within the holding tube, microbiological tests were carried out using a laboratory machine (100l/h) and a practical machine (2150l/h). This tests were conducted with soybean milk inoculated with Clostridium sporogenes PA3679 spores. It was observed that cyclical fluctuations of temperature occured in the holding tube. Calculations, estimated from data obtained from measuring the fluctuations, revealed that the fluctuations clearly had an impact on the sterilization effect and was a factor in reducing the accuracy of the apparent sterilization effect. Accordingly this must be fully taken into consideration when setting the sterilization conditions.
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  • Basic Studies on the Production of Yakifu Part III
    Makoto MURASE, Tetsuya MIZUTANI, Masayuki SUGIMOTO
    1996 Volume 43 Issue 10 Pages 1146-1151
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    More than 3 to 5min of kneading was necessary to get well expanded products from gluten-dough prepared in a recipe adopted here. Active electric power showed maximum at the beginning of mixing and decreased continuously while mixing to reach a stable value which was considered as an appropriate kneading time. When observed with SEM, gluten-dough kneaded for short time had fibrous gluten showing still heterogenous. Over mixed gluten-dough had somewhat broken structure. Therefore, it was concluded that there was an appropriate kneading time to get proper gluten-dough to give fully expanded products and it was dependent on the temperature of gluten and circumstances or a recipe.
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  • Kenji YOKOI, Minoru NAKASHIMA, Chise SUZUKI, Sayuki NIKKUNI
    1996 Volume 43 Issue 10 Pages 1152-1157
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    To prevent the growth of pellicle forming yeasts on fermented foods such as salted vegetables and miso, utilization of a killer toxin produced by a halotolerant killer yeast was investigated. The killer yeast KYT-1 was isolated from salted cucumber, and identified as Debaryomyces hansenii. The partially purified killer toxin produced by the strain retained its activity at temperatures below 15°C and at pH 3.0-5.5. To inhibit the growth of 1×105/ml of each pellicle forming yeast, Hansenula anomala IFO 0569, D. hansenii IFO 0855 and D. hansenii S suspended in a seasoning solution for salted vegetable preparation, 1.8μg, 22μg and 7.4μg of the partially purified killer toxin was required, respectively.
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  • Takako GOTO, Masahiro GOTO, Kazuo CHACHIN, Takashi IWATA
    1996 Volume 43 Issue 10 Pages 1158-1162
    Published: October 15, 1996
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    In this paper, we studied the mechanism of the increase of firmness in strawberry fruit treated with 100% CO2. Internal CO2 concentration in treated fruit increased immediately after the treatment and maintained the high level during treatment. But, it decreased rapidly after release of the treatment and reached the same level of untreated ones. This treatment rapidly decreased the ratio of water soluble pectin content against total pectin content and increased the ratio of hexametaphosphate soluble pectin content during and after the treatment, but did not affect the ratio of hydrochloric acid soluble pectin to total pectin in the fruit. Pectin methyl esterase activity was higher in treated fruit than the one in untreated fruit during and after the treatment. The ratio of Ca content of NaCl-soluble fraction (contained pectin substances) to total Ca content was higher in the treated fruit during and after treatment than the one in untreated fruit. These results suggest that the increase of firmness of strawberry fruit by 100% CO2 treatment may be due to the formation of intramolecular bridges in pectin, mediated by Ca2+
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