Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 45, Issue 11
Displaying 1-9 of 9 articles from this issue
  • Masahiro FUKAYA, Ayako TAKASU, Emiko YAMADA, Yoshinori TSUKAMOTO, Yuji ...
    1998 Volume 45 Issue 11 Pages 655-662
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Vinegar has been known to solubilize insoluble calcium (Ca) and magnesium (Mg) in food, however, the difference in solubilization ability among various kinds of vinegar has not been investigated. In this study, solubilization of Ca and Mg from coral powder and beef bone powder was compared with several kinds of vinegar. Calcium solubilization was observed to be high in grain vinegar, cider vinegar and wine vinegar, and low in rice vinegar and un-polished rice vinegar. On the other hand, magnesium solubilization was high in rice vinegar, wine vinegar and cider vinegar, and low in grain vinegar and un-polished rice vinegar. Calcium solubilization of coral powder was significantly negatively correlated with the pH of vinegar, while Mg solubilization was not. Comparison of solubilization of Ca in un-polished rice vinegar and acetic acid solution suggested that the phosphorus content was also responsible for solubilization in un-polished vinegar. These results suggest that ingredients in vinegar, as well as acidity and pH, affect solubilization of Ca and Mg from food when cooked with vinegar.
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  • Toshio ASAO, Miwa HORIGUCHI, Chikako TERADA, Kyoko TAKAHASHI
    1998 Volume 45 Issue 11 Pages 663-670
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    As protein protease inhibitors in foodstuffs influence protein nutrition, characterization of these inhibitors is very important for food science and nutrition. Several proteins from lily bulb for foodstuffs showed strong inhibitory activity toward bovine trypsin. A trypsin inhibitor (LTI-I-1) was purified from lily bulb by a method including column chromatographies on CM-Sepharose CL6 B and DEAE-Sepharose CL-6 B and high-pressure liquid chromatography. Purified LTI-I-1 had a molecular weight of 23 000 and pI of 4.7. The stoichiometry was concluded to be a 1 : 1 molar ratio on the basis of the molecular weight of 24 000 for the trypsin and 23 000 for the inhibitor. The inhibitor contained many aspartic acid residues and 4 half-cystines in its constituent amino acids, and also contained 2 disulfide bridges in its structure. The N-terminal 25 residues of LTI-I-1 were sequenced. The inhibitor was stable in a wide pH range under 50°C and was unstable at the higher temperatures than 80°C. The reactive amino acid of LTI-I-1 was arginine. LTI-I-1 inhibited a-chymotrypsin weakly but did not inhibit elastase and subtilisin. From these results, the inhibitor LTI-I-1 is assumed to belong to the Kunitz soybean inhibitor family.
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  • Yoshitaka NII, Kazuhiro FUKUTA, Ryoko YOSHIMOTO, Yulin CUI, Yu USHIYAM ...
    1998 Volume 45 Issue 11 Pages 671-675
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Izumi-shrimp (Plesionika izumiae Omori, 1971) is one of the unused resources, which are caught at southern coast of Tokushima Prefecture. In order to develop its utilization, possible physiological function was investigated using stroke-prone spontaneously hypertensive rats (SHRSP). The hot water extract of izumi-shrimp and the digested residual protein by Protease S (hydrolysate) showed an angiotensin 1-converting enzyme (ACE) inhibitory activity in vitro. A single oral administration of the hydrolysate with a molecular weight of less than 5000 significantly decreased blood pressure of 8 and 12 weeks old SHRSP, which was continued for 1hr after the treatment. Both the hot water extract and the hydrolysate significantly inhibited age-associated spontaneous increase of blood pressure in SHRSP and also tended to retard the incidence of stroke. These results suggested that the presence of ACE inhibitory substances in the hot water extract or the hydrolysate of izumi-shrimp contribute for developing a new foodstuff with anti-hypertensive activity.
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  • Qi-Zhi WANG, Tamotu HANZAWA, Noboru SAKAI
    1998 Volume 45 Issue 11 Pages 676-682
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The slowest heating point and the time required up to setting temperature for sterilizing process in a canned liquid foods with particles, which were a important guide for sterilizing operation of canned foods, were calculated numerically by fundamental equations under the assumption of imaginary fluid with the physical properties of the semblance. To check these calculated results, the temperature distributions in the can and the time required for sterilization were measured experimentally under the same operating conditions as those of theoretical analysis. The calculated results agreed closely with the experimental ones. The position characteristics of the slowest heating point and the required time were showed by the present numerical analysis. Furthermore, the correlative equations were obtained with various operating conditions.
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  • Hidechika TOYOSHIMA, Toshinori KIMURA, Shigeru YOSHIZAKI, Sachiyo FUJI ...
    1998 Volume 45 Issue 11 Pages 683-691
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Storage test under ordinary temperature and low temperature (lower than 15°C) of 10 kinds of high-palatability rice grains, Koshihikari (3 samples A, B, C), Yukihikari, Kirara 397, Akitakomachi, Hitomebore, Sasanishiki, Haenuki, Chiyonishiki, cultivated in 1995 was carried out. The results were as follows; (1) Thickness of brown rice was changed by the moisture content and season. And the characteristics of milling of rice such as Yukihikari was changed. (2) Measurement of physical properties of cooked rice, spectroscopic analyses, gelatinization properties test, TTC test were proposed as good indices for the detection of the quality deteriorations because their results revealed significant positive or negative correlations with the results of the sensory test of cooked rice. (3) Changes in qualities of rice grains were slower in case of the storage under low temperature than thatunder ordinary temperature.
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  • Kazuko HIRAO, Yuriko KIMURA, Kiharu IGARASHI
    1998 Volume 45 Issue 11 Pages 692-699
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    A fibroin solution was prepared from sericin-removed silk yarn by dissolving it with 50% calcium chloride at 83-87°C for 8 hrs and by subsequent dialysis in order to remove calcium chloride, followed by additional dialysis of the dialysate for 4-5 days after the pH had been adjusted to 2.8. On the other hand, a thawed-fibroin solution was prepared in the same manner except that the fibroin solution was subsequently frozen and thawed before the pH of the thawed solution was adjusted. The foaming properties of the fibroin solutions were examined. In addition, the physical and sensory properties of sponge cake made by using the fibroin foam as a raw material were analyzed. The freezing and thawing of the fibroin solution improved the foaming properties. The overrun of the thawed fibroin solution was particularly higher than that of the fibroin solution without freezing. The volume of separated serum in form from the thawed fibroin solution prepared from the thawed-fibroin solution was less when stirred for more than 6 min, as compared to that stirred for shorter time, and was also less when prepared at about 55°C, at which denaturation and coagulation of fibroin occurred, than at the temperatures below 45°C. Foam stability lowered with an addition of the egg yolks, but other food additives or chemicals such as sodium chloride, sugar and potassium tartarate significantly improved the foaming properties, with dextrin being the most effective. Sponge cake made by using both the fibroin solution and baking powder was inferior in physical properties when compared to that made using egg whites. However, the sponge cake made in this fashion scored significantly higher in sensory evaluation tests, especially in color, hardness, elasticity, smoothness and sweetness as compared with that made using egg whites of the fibroin solution as a foaming agent.
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  • Kazuhiro OSADA, Mari YAMAMOTO, Hiroharu KAWAHARA, Kenko TSUJI
    1998 Volume 45 Issue 11 Pages 700-702
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    We investigated the effects of tea flavonols on interleukin-4 (IL-4) and interleukin-5 (IL-5) production from murine type 2 helper T cell clone (Th2 clone). Th 2 clones activated with anti-CD 3 antibody were cultured with tea flavonols for 20 hours. Content of IL-4 or IL-5 in the culture supernatant was measured with enzyme immuno assay used anti-murine IL-4 or anti-murine IL-5 antibody. Kaempferol suppressedthe production of IL-4 and IL-5 at the concentration of 33.3 μg/ml. Quercetin suppressed the production of IL-4 at the same concentration. These flavonols had no cytotoxicity against Th 2 clones at the concentration of 33.3 μg/ml. Other flavonols did not affect cytokine production.
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  • Comparison among Near-Infrared, Mid-Infrared, and Raman Spectroscopies
    Yukihiro OZAKI
    1998 Volume 45 Issue 11 Pages 703-709
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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  • [in Japanese]
    1998 Volume 45 Issue 11 Pages 710
    Published: November 15, 1998
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Download PDF (62K)
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