Water-soluble materials (WSM) were prepared from okara unfermented (OK) and fermented with Bacillus natto (ON) or Rizopus oligosporus (OT). The properties of antioxidative activity, hydrogen peroxide decomposition and iron-binding in WSMs were observed. The contents of phytic acid, saponin A, isoflavones, and amino acids associated with antioxidative activity were also determined. In a linoleic acid/ethanol system, the antioxidative activity of WSM increased in the order ON->OT->OK-WSMs. The formation of conjugated dien and TBA-reactive substance in a linoleic acid/H2O2/ FeCl2 system was strongly inhibited by ON- and OT-WSMs compared with OK-WSM. In a 1, 1-dipheny1-2-picrylhydrazyl/ethanol system containing 1 mg of each WSM per 1 ml, the radical-scavenging activity was higher in OT-WSM than in other WSMs. The capacity of hydrogen peroxide decomposition was also highest in OT-WSM. The amounts of Fe2+ -bound to 400 μg of OK-, ON- and OT-WSMs were 5.26, 10.94, and 29.22 μg, respectively. These WSMs contained phytic and, saponin A, and isoflavones, but the contents of these components were lower in OT- and OT-WSMs than in OK-WSM. The fermentation of okara with Bacillus natto resulted in an increase in the yield of WSM and the contents of crude protein and amino acid in ON-WSM, but that with Rizopus oligosporus provided only an increase in the amino acid content.

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As a part of the improvement in liquefaction of waste expanded polystyrene (EPS), the pyrolysis of EPS with a-methylstyrene (MSM) or 2, 4-diphenyl-4-methyl-1-pentene (MSD) was carried out at a temperature below 200°C. These additives are expected to possess the merit of a solvent, a chain transfer agent, and a polymerization inhibitor combined. The additional effects of those were compared with that of (R)-(+)-limonene (limonene). To determine the optimal conditions for pyrolysis of EPS, the influence of the following factors on number-average molecular weight (M_n) of EPS was studied : molar ratio of an additive to EPS, temperature of heat treatment, and time of that. When MSM was used as an additive, the M_n of EPS was lowered effectively at [MSM]/[EPS]=1, while in case of MSD, the most efficient reduction in M_n of EPS was attained at [MSD]/[EPS]=0.5. The additional effects were shown maximally at about 160°C and the pyrolysis of EPS proceeded considerably at time of the order of 2 h. MSM was superior to MSD as both a good solvent and an effective chain transfer agent. On the other hand, though limonene acted an excellent solvent for EPS, the chain transfer effect on EPS was less than expected. Through the pyrolysis of monodispersed oligostyrene, it was possible to demonstrate a chain transfer mechanism with addition-fragmentation reaction.

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The mucilage in yam tuber is very important factor for the viscosity of yam. But there are a number of unclarified points regarding mucilage of yam, the present report therefore aims at presenting basic data on the mucilage from three kinds of yam (Tsukuneimo, Ichoimo, Nagaimo). The results obtained were as follows : Viscosity of tororo and mucous solution from yam indicated high rate in the order, Tsukuneimo, Ichoimo, Nagaimo. The mucilage were composed mainly sugar and protein, and most of sugar composition was mannose. The main amino acids in the mucilage were isoleucine, leucine and glycine. Isolated mannan from the mucilage had molecular weight about 18 000 on gel filtration. The I.R. spectrum, periodate oxidation and methylation analysis of the mannan indicated that they were β(1→4) linked mannan, which had a small degree of branching at the C-3 position of the mannose residue, one out of 17 units for Tsukuneimo, 14 units for Ichoimo, 9 units for Nagaimo. It was found that as high units of chain length as high viscosity and was identical with turn obtained in viscosity.

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Cacao bean which is the material of chocolate and cocoa drink, is rich in dietary fiber. We prepared Klason lignins from defatted cacao mass and defatted cacao bean's husk. Cacao mass which is ground from roasted cacao cotyledon, is the material of chocolate and cacao bean's husk in waste material in chocolate industry. The effects of these Klason lignins and defatted cacao bean's husk on blood pressure and lipids metabolism were studied in spontaneously hypertensive rats (SHR). Male SHR were kept on a semipurified diet containing 1% NaC1 and 3% test samples for 19 days. The mean of blood pressure in the control group increased, but the means of blood pressure in the test sample's groups were significantly lower than that in the control group. The serum total cholesterol levels in the test groups were significantly lower than that on the control group, too. The means of serum HDL-cholesttrol weren't changed significantly, the changes of serum total cholesterol reflected the changes of serum (LDL+VLDL)-cholesterol. There were no significantly differences in serum triacylglyceride and phospholipid, and liver lipids. These results suggest that lignins from cacao bean's husk may suppress the increment of blood pressure and serum levels of total cholesterol as same as lignins from cacao mass. Also cacao bean's husk may be useful as a new source of dietary fiber.

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For the purpose of examining the influence of pasteurization and UHT processing on the aroma of milk, aroma substances from extracts of raw milk, LTLT milk, HTST milk and UHT processed milks which were distilled under reduced pressure were analyzed by gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS) and aroma extract dilution analysis (AEDA). As a result, 101 compounds were identified or presumed. As the level of heating was increased, there was a significant increase in the concentrations of 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone. In addition, a large number of pyrazines were newly detected. In all of the milks, hexanoic acid, octanoic acid and decanoic acid were detected in large quantities. Those acids were from 8% to 24% of the total aroma concentration in each of the milks. Compounds contributing to milk odor according to the AEDA were shown in 70 locations on the gas chromatogram. Of those 70 locations, the flavor dilution (FD) factors of 44 were changed due to heating, while 26 were unchanged. Odors of 2, 6-dimethylpyrazine, 2-ethylpyrazine, 2-nonanone, 2-ethyl-3-methylpyrazine, methional, pentanoic acid, an unknown compound (Kovats index 1747), an unknown compound (Kovats index 1757), benzothiazole and vanillin were potent due to heating. Vanillin was potent in HTST milk, the unknown compound (Kovats index 1747) and the unknown compound (Kovats index 1757) in UHT milk. These were thought to characterize HTST milk and UHT processed milks respectively. The aromas which contribute to the odor of milk were not necessarily large in quantity.

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Linoleic acid (LA) capsulated in chitosancapsule was dispersed in phosphate buffer, and oxidized by 2, 2'-Azobis-(2-amidinopropane)-dihydrochloride (AAPH). The oxidative stability of capsulated LA was extremely higher than that of aqueous micelles. These results suggest that chitosan-capsule would be useful items tp protect fatty acids against oxidants.

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The vapor pressure, density and kinematic viscosity of five different liquid foods (orange juice, apple juice, coffee, milk and skim milk) of concentrations ranging 5%-64% (w/w) were measured at temperatures between 10°C-60°C. The Clausius-Clapeyron's equation was used to relate the vapor pressure of sample solutions to temperature. The solution viscosity calculated from its kinematic viscosity and density was correlated to temperature by using the Andrade's equation. Since the temperature dependence profile on vapor pressure was similar to that on viscosity, the vapor pressure of the sample solutions could be directly correlated to its viscosity.

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The radical-scavenging activity of cabbage and Chinese cabbage cultivated by using organic and inorganic fertilizers were compared. Mixture of rapeseed oil cake, poultry feces and humus was used as organic fertilizer. The effect of composting with cowdung or rice straw on the radical-scavenging activity of cabbage was also investigated. The radical-scavenging activity was evaluated by measuring the decrease of 1, 1-diphenyl-2-picrylhydrazyl detected at 517 nm by HPLC. Ascorbic acid content of cabbage and Chinese cabbage was also determined by HPLC. The radical-scavenging activity and ascorbic acid content of cabbage and Chinese cabbage were not significantly different between the products grown by using organic and inorganic fertilizers. Application of compost did not affect on the radical-scavenging activity and ascorbic acid content.

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Sensory evaluation was conducted to clarify an accuracy of measurement demanded by nondestructive methods, such as near-infrared spectroscopy, for Brix value of melon. The examination of melons with different firmness of pulp but with almost identical Brix value indicated that sweetness of juice could not be distinguished clearly, but pulp with low firmness was recognized to be sweeter. So, firmness of melon pulp was thought to affect the intensity of sweetness. Next, melons with almost the same firmness but with different Brix value were examined. Sweetness of pulp with a difference of 1.5 Brix degree were clearly distinguished. It was concluded that a difference of 1.5 in Brix degree should be discriminated for nondestructive evaluation of melon taste.

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Calcined calcium was applied to kill spores of Bacillus which were prepared from Bacillus subtilis IAM 1069, IFO 13719, PC 1219, and Bacillus cereus IFO 3457. Long time incubation with high temperature is necessary to kill Bacillus spores under usual conditions. However, four tested spores were killed more easily in 0.2% calcined calcium suspension at 80°C. Brown rice grains (Akitakomachi) were disinfected in 0.2% calcined calcium at 80°C for 10 min ; 90% of the treated rice grains gave no sign of microbiological growth after dipped in liquid medium for 7 days.

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