To reveal the effect of the varieties of dried Shiitake mushrooms on their taste, 5 kinds of dried Shiitake mushrooms, which were common varieties cultivated in Japan on logs, and 1 kind that was an ambiguous variety and cultivated on sawdust substrate beds in China were collected in 1994, 1995 and 1997. Chemical compositions were examined regarding the differences among the 6 kinds of Shiitake mushrooms by measuring in external shape, proximate content, dietary fiber, chitin content, amino acids, free amino acid, lentinic acid, 5' -nucleotide (5' -AMP, 5' -CMP, 5' -UMP, 5' -GMP) and RNA content. With regard to external shape, the variance from year to year was higher than that of the varieties. However, regarding chemical composition, there was a significant difference in the dried Shiitake mushrooms. The contents of protein, ash, total amino acids, lentinic acid and RNA were significantly high but the carbohydrate was low in the mushroom cultivated on sawdust substrate beds in China compared to those on logs in Japan. Among the mushrooms cultivated on logs in Japan, one variety was significantly low in lentinic acid and total amino acid contents. The correlationship between nitrogen contents and nitrogen-containing components in the fruiting body was tested. The total amino acid, lentinic acid and RNA contents were closely related to nitrogen content but chitin content was not related to it.

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The purpose of this study was to evaluate a psyllium preparation for its short-term effect on defecation in 17 healthy young women. The experimental duration was 4 weeks which were divided into 4 consecutive periods: placebo (0g of psyllium) period (1st wk); 2g (2nd wk); 4g (3rd wk); and 8g (4g×2) (4th wk) of psyllium administration period. The test preparation, which was placebo or psyllium powder with sweetening material and flavoring, was taken after meal once a day with 180 ml of water. Compared with the effect of placebo, psyllium at a daily dose of more than 4g significantly increased the visual amount of the stool. The frequency of defecation was significantly increased by 8g of psyllium at a daily dose.

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Evaluation of proximate composition, lipid classes, fatty acid composition, and cholesterol and mineral contents of dressed meat was undertaken from feral Yeso sika deer caught around Abashiri city, Hokkaido. The results of the proximate composition of the meat were: 21.9 to 22.6% protein, 1.2 to 3.1% lipid, 72.9 to 74.8% moisture, and 1.6 to 2.1% ash. The meat of feral Yeso sika deer was characterized by a high protein content and a low fat content. There was no appreciable difference in the content of a11 the nutritive components between males and females, except for lipids. Neutral lipid and phospholipid represented over 78.8 and 14.8% of the total lipids, respectively. The major component of neutral lipid was triglyceride, and those of phospholipid were phosphatidylethanolamine, phosphatidylglycerol, and phosphatidylcholine. The major fatty acids of the total lipids in both sexes were C16:0, C16:1, C18:0, C18:1 and C18:2, and the content of C18:2 in males was higher than that in females. The major fatty acids of neutral lipid in both sexes were C 16:0, C16:1, C18:0 and C18:1, and those of phospholipid were C14:0, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3 and C20:4. The sum of these fatty acids was more than 86% of the total fatty acids in each lipid class. Phospholipid contained a higher level of unsaturated fatty acids. The cholesterol levels varied from 46.3 to 58.6 (mg/100 g wet weight basis) in meat from both sexes. The meat contained relatively large quantities of K, Na and P, and smaller amounts of Mg, Ca, Fe, Zn, Cu and Mn.

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Thermophysical properties of wheat flour were measured by the transient heat flow method using a probe at various moisture contents, temperatures and bulk densities. Using the relation of probe temperature versus elapsed time, four parameters were determined by applying a least-square method to an approximate solution of the equation for heat conduction corrected for probe finite diameter. The measured transient probe temperature for wheat flour agreed well with the calculated temperature. Based on the obtained values of four parameters, effective thermal conductivity and effective thermal diffusivity of wheat flour were determined. In addition, using these values and bulk density, the specific heat of wheat flour was estimated. The effects of moisture content, temperature and bulk density on these thermophysical properties were discussed.

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A relationship between manufacturing processes, namely steaming time, and chlorophyllase activity has been studied. Furthermore, the degree of residual chlorophyllase activity in commercially available green teas was evaluated by measuring the total pheophorbide a (PB a) as an indicator of chlorophyllase activity. The chlorophyllase activity in fresh tea leaves decreased rapidly during steaming and almost disappeared when treated for more than 120 sec. The chlorophyllase activity was scarcely changed during further manufacturing processes. On the other hand, chlorophyllase activity was detected in commercially available green teas. The total PB a content decreased in the order Gyokuro >Matcha>Sencha>Fukamushi sencha and was beyond the standard limit established for chlorella in Gyokuro and some of Matcha and Sencha analyzed. Commercially available green teas contain a relatively low percentage of water and are usually kept in cold, suggesting that chlorophyllase activity would probably be minimal and PB a would not be produced under cold storage conditions. Even though the total PB a content was found in relatively high concentration in commercial samples, this parameter need not be taken into consideration while evaluating the safety of green teas. The PB a content significantly increased by leaving green teas (specially lightly steamed green teas) in water for a long time. Attention to the total PB a content should be paid when using green teas as a food stuff.

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The surface structure and chemical components of the wash-free milled rice (cultivar: Koshihikari and Hinohikari) by bran grind method and the common milled rice (raw material for wash-free milled rice)were studied. Chemical components and palatability of their cooked rice was studied. The following results on the wash-free milled rice were obtained in comparison with the common milled rice: 1) The surface structure differed between them. The starch grains in the cells were exposed on the surface of the wash-free milled rice. On the other hand, bran adhered to the surface of the common milled rice. 2) Contents of ash, minerals (especially Mg and Fe, except Cu), thiamin and niacin were low in the wash-free milled rice. 3) Contents of minerals (Ca, Na, K, Zn and Cu), riboflavin and niacin were high in the cooked wash-free milled rice. 4) By cooking, chemical components almost did not changed in the wash-free milled rice. On the other hand, ash, minerals and water-soluble vitamins were lost in common milled rice because of washing with water. 5) The value of brightness (L-value)was a little high in the wash-free rice and its cooked rice. 6) The evaluation on whiteness, transparency, gloss and color in appearance were high in the cooked wash-free rice (especially Koshihikari).

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In this paper, it is shown that the amount of drains from a flume, a decanter and a separator, and BOD loading of waste water at a potato starch factory can be calculated by using a potato starch product equation which is derived from the proposed method in our previous paper. Combination of the potato starch product equation based on the four element method and the rasping ratio of potato tuber is applied for operating the potato starch plant. lt is confirmed that the state of the plant operation is grasped at a glance by using the proposed method. Optimizing water separation of wet pulp is also discussed for improvement of the production process.

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With eleven natural starches and 12 chemically modified starches their effects on the specific volume of Yakifu were studied when they were blended in gluten doughs. On natural starches, higher their amylose contents, lower the specific volume of the products were shown. Other characteristics of starches including places where they were stored in the plant body, particle sizes or amylogram parameters had no relationship with the specific volume of expanded products. Among chemically modified starches, esterified starches gave larger specific volumes of Yakifu than those caused by original starches. Generally saying, the specific volume was decreased in the order of esterification>esterification+cross linked >cross linked>cross linked+etherization. Starches including high amylose corn starch which showed no gelatinization behaviour in amylograph gave poor specific volumes, but some starches which gave poor specific volumes gelatinized in amylograph.

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The effect of trehalose on degradation of unsaturated fatty acid by boiling was investigated. The degradation of a-linolenic acid, linoleic acid and oleic acid in presence of trehalose by boiling were 70%, 38% and 37% of that of unsaturated fatty acid without trehalose respectively. The formation of volatile aldehydes from a-linolenic acid and linoleic acid by boiling was remarkably suppressed by the addition of trehalose. The similar effect was observed in the presence of maltitol. From the above results, it was revealed that trehalose has protective effect on degradation of unsaturated fatty acids and formation of volatile aldehydes by boiling.

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Kannondai, Tsukuba-shi, Ibaraki 305-8642 Electrons at acceleration voltages of 170-180 kV reduced microbial counts of seeds of radish sprout (Daikon) and alfalfa to undetectable levels without any detrimental effects on the germination ability. However, electrons at 190 kV or higher lowered the germination percentage of radish sprout seeds and electrons at 200 kV lowered that of alfalfa seeds. The energies of electrons at the surface of seeds (15 cm-distant from accelerator's window) at acceleration voltages of 170-180 kV were estimated to be 60-75 keV, based on the stopping powers of titanium and air. The results suggest the applicability of soft-electron (low-energy electron) treatment to the disinfection of seeds.

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To obtain fundamental information on the production of fucose-containing xyloglucan oligosaccharides from okara by hydrolysis with industrial enzyme preparation, we have studied the structure of the oligosaccharide units of xyloglucan in okara hemicellulose, and hydrolysis mechanism of commercial enzyme preparation on okara hemicellulose. The oligosaccharide units of xyloglucan in okara hemicellulose, which was analyzed by enzymatic digestion (a xyloglucanase and an isoprimeverose-producing oligoxyloglucan hydrolase) followed by anion-exchange chromatography with pulsedamperometric detection, were XXXG, XXLG, XLXG, XXFG, XLLG, and XLFG [where each (1→4)-β-linked D-glucosyl residue in the backbone is given a one-letter code according to its substituents: G=β-D-Glc; X=α-D-Xyl-(1→6)-β-D-Glc; L=β-D-Glc-(1→2)-a-D-Xyl-(1→6)β-D-Glc; F=α-L-Fuc-(1→2)-β-D-Gal-(1→2)-α-D-Xyl-(1→6)-β-D-Glc] in an approximatemolar ratio of 33:2:4:27:3:31. An industrial cellulase preparation, Cellulosin T 2 was found to be an appropriate enzyme source for producing xyloglucan oligosaccharides from okarahemicellulose.

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