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Mari MAEDA-YAMAMOTO
2000 Volume 47 Issue 8 Pages
567-572
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Tatsuya NIWA, Hideo ETOH, Kazuo HONMA, Atsushi TAKAHASHI, Shigenori KU ...
2000 Volume 47 Issue 8 Pages
573-577
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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The finding of hydrogen peroxide (947nmol/100g) in the paste of wasabi (
Wasabia japonica Matsum) stems led us to restrain oxidation of 6-methylthiohexyl isothiocyanate by eliminating hydrogen peroxide. The effects of addition of catalase or peroxidase and sodium ascorbate were examined. When we added catalase or peroxidase and sodium ascorbate, this substance remained a twice and quadruple amount, respectively. Some enzymatic inhibitors were tested for inhibiting 6-methylthiohexyl isothiocyanate oxidation. When EDTA was added, about twice as much 6-methylthiohexyl isothiocyanate as that in the control remained. In the addition of EGCG, 6-methylthiohexyl isothiocyanate was not reduced. But the addition of EDTA or EGCG had no effect on the stabilization of allyl isothiocyanate.
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Hiroko ISHIHARA, Tadao IMANISHI, Toshihiko YASUDA, Yoh SANO
2000 Volume 47 Issue 8 Pages
578-582
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Improvement of water content and sugar content in rice cooked with baked ceramics irradiating ultrainfrared-treated water whose cluster consists of smaller size was examined by comparing with normal city water. Water content permeated in raw rice grain was an appreciable higher with ceramics-treated water than normal city water after one hour later. However, water content in cooked rice grain was much higher and 1.5 times for ceramics A, 1.8 times for ceramics B than normal city water. Sugar content in rice cooked with both ceramics-treated waters was more improved and showed higher values of 2.7 times for ceramics A, 2.1 times for ceramics B than normal city water, which suggested that ceramics-treated water in this case was worth remarking about the improvement of the bulkiness and the quality of taste in cooked rice grain.
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Basic Studies on the Production of Yakifu Part VIII
Makoto MURASE, Sachiko MURAI, Kazuko NAMIKI, Kin-ichi ISHIDA
2000 Volume 47 Issue 8 Pages
583-587
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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The effects of six varieties of flour were examined on the specific volume of yakifu. Among constituents of flour, protein content (1%) and ash content (5%) were significantly related to the specific volume of yakifu. Fat content was unconcerned with the specific volume. When gluten extracted from each flour was mixed with wheat starch to give synthesized flour and kneaded into gluten dough, the specific volume was in the same range as original flour were used. SDS-PAGE of western standard and soft flour on the market showed the lack of a certain protein band, suggesting that this constituent played an important role in the expanding of yakifu. The protein content dependence of specific volume of yakifu was observed in synthesized flour with the protein content of 8 to 20% prepared by mixing gluten powder and wheat starch. Higher the protein content, bigger the specific volume was.
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Shoji HAGIWARA, Toshio OHTANI
2000 Volume 47 Issue 8 Pages
588-595
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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The purpose of this study is to develop a new method of food-quality evaluation by using the imaging technique of single-photon counting. Images of the ultra weak photon emission from potato chips were measured and analyzed in this paper. The amount of photoemission increased when the temperature was 40°C and higher but decreased when the oxygen concentration was decreased. It was clear that the ultra weak photoemission was affected by temperature and oxygen concentration. Furthermore, the imaging technique revealed that there was significantly more photoemission arising from the browned parts of the potato chips. This suggests that the photoemission phenomenon is not only related to the oxidation of the oil but also to the amino-carbonyl reaction. In another experiment, we measured the ultra weak photoemission from various types of potato chips: New (newly manufactured), Normal (stored in normal distribution condition and period), or Old (stored in acceleration test for debasement). Results revealed a significantly higher amount of photoemission from New sample than from the others, which demonstrates the possibility of achieving food-quality evaluation using ultra weak photoemission.
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Tadashi OKADA, Tomoko SUGISHITA, Taro MURAKAMI, Hiromichi MURAI, Takay ...
2000 Volume 47 Issue 8 Pages
596-603
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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We examined the usefulness of defatted rice germ enriched with γ-aminobutyric acid (GABA) as a functional food with tranquilizer effects, particularly on sleeplessness, depression and autonomic disorder observed during the menopausal or presenile period. The examination was performed by a double blind test. Twenty female patients were divided into 2 groups, and administered defatted rice germ enriched with GABA 3 times a day. The total amount of GABA was 26.4mg per day. The most common mental symptoms during the menopausal and presenile period such as sleeplessness, somnipathy and depression were improved in more than 65% of the patients with such symptoms. Overall improvement was observed in 75% of the patients.
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Tomoko KIMURA, Tatsuyuki SUGAHARA, Masahiko GOTO
2000 Volume 47 Issue 8 Pages
604-612
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Aiming at promoting the utilization of konnyaku powder, we developed a mannan washing apparatus equipped with an ultrasonication treatment system that allows refinement of the powder on an industrial scale. Then, we attempted to determine the optimum conditions for its refinement and to improve the powder's quality using the apparatus. (1) Regarding the optimum conditions for the refinement of konnyaku powder, it was found that an ethanol concentration of 30% and a refinement temperature of 30°C were critical and the treatment by ultrasonication twice, for 10min and 5min, was most effective for the refinement. The konnyaku powder produced by the method with ultrasonication treatment showed a higher degree of whiteness than that produced without ultrasonication treatment. Furthermore, the levels of undesirable odors from the gel were markedly reduced and the appearance, viscosity and dietary fiber content were superior in the former product. In addition, the sensory attributes quality of the gel was very high in the product prepared by using ultrasonication. It was thus demonstrated that the quality of konnyaku powder was improved using the newly developed apparatus. (2) Examination by scanning electron microscopy showed that the superficial roughness as well as the hollows and wrinkles in the powder particles produced by the new method was more marked, indicating that ultrasonication treatment has significant effects in improvement of the quality of konnyaku powder. (3) The physicochemical and sensory properties of konnyaku powder refined by the present method were similar to those of konnyaku powder refined by the small-scale method described in our previous paper.
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Akio KOBAYASHI, Dongmei WANG, Miho YAMAZAKI, Noriko TATSUMI, Kikue KUB ...
2000 Volume 47 Issue 8 Pages
613-618
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Tofu aroma is faint but is an important factor to its flavor. To isolate the aroma compounds, we adopted the porous polymer adsorption technique. The adsorbed fraction was eluted by ether, followed by being dried and concentrated. The aroma concentrate thus obtained was analyzed by gas chromatography and gas chromatography-mass spectrometry. The amounts of each compounds were calculated from their peak area ratio to that of internal standard. The results were summarized as follows: (1) Three domestic cultivars of soy bean, Enrei, Fukuyutaka and Tachinagaha and one American, Binton 81 were used as materials of Tofu, which were manufactured under the same condition. Fukuyutaka and Tachinagaha showed similar contents of aroma compounds, but higher sensory evaluation of Enrei and Fukuyutaka was thought to be due to their high contents of maltol. (2) The effect of the heating condition during Tofu manufacturing was investigated using Fukuyutaka as starting material. The different temperatures at the maceration stage of soy bean did not effect the formation of Tofu flavor but longer heating of the macerated material (gojiru) to 100°C was evaluated to be more flavorful because of its high contents of hexanol and maltol.
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Yasufumi KUDOH, Shigeki MATSUDA
2000 Volume 47 Issue 8 Pages
619-625
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Sweet potato yoghurt (SPY) was produced from colored sweet potato (
Ipomoea batatas), skim milk powder and water. The cultivars of sweet potato tested were; purple sweet potato "Yamagawamurasaki (YM)" which contains a large quantity of anthocyanin (AN), orange sweet potato" Benihayato (BH)" which contains a large quantity of β-carotene and normal sweet potato "Kokei No. 14 (K14)". Eleven species of lactic acid bacteria were tested to make a SPY of better color tone. There was no influence of the bacteria species upon the color tone of the SPY made from BH and K14. However, there was a difference in the resolving activity of AN among the bacteria, the amount of AN remaining in the SPY made from YM changed from 97% to 27%. The color tone of the SPY was most favorable in the products containing the high ratio of AN made by IFO13953 (
Lactobacillus delbrueckii subsp.
bulgaricus) and IFO13957 (
Streptococcus salivarius subsp.
thermophilus) which hardly resolved AN during the fermentation. These results indicated that IFO13953 and IFO13957 were the most suitable species as a starter for making SPY.
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Tokiko UENAKA, Mitsuru FUKUDA, Isao TOYOSAWA
2000 Volume 47 Issue 8 Pages
626-631
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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The spherical shape of dry soybean seeds is transformed into ellipsoidal structure by swelling after water absorption and the transformation is considerably different from that of other beans. The transformation of soybean seeds during water absorption was histologically investigated to clarify the reason of such a unique transformation. It was found by use of differential interference microscope that the amorphous and flat shapes of cotyledon cells in dry soybeans were transformed into a long ellipsoid by water absorption, because remarkable swelling arose in one direction, length (L) direction, of three directions of seed. On the other hand, wrinkles perpendicular to L direction were obviously observed in cell walls of the cotyledon tissue treated with pectinase by use of scanning electron microscope and it was proved that cotyledon cells were folded in L direction. Therefore, it was suggested that spherical beans are transformed into ellipsoidal ones by swelling because wrinkles of cotyledon cell walls are extended in L direction by water absorption and then cotyledon cells are swollen. Moreover, the structural transformation of soybean seeds was confirmed from the viewpoint of seed coats.
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Hironobu OGASAWARA, Saori TAKAHASHI
2000 Volume 47 Issue 8 Pages
632-637
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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The PCR (polymerase chain reaction) analysis improved from RAPD (random amplified polymorphic DNA) method was developed to identify with one grain rice samples. Five polymorphic RAPD markers discriminating 8 cultivars were cloned for DNA sequencing. Five sets of STS (sequence tagged-site) primers were designed based on the DNA sequences, and generated single bands identical to each discrimination markers in RAPD method. These results indicated that 9 important rice cultivars in Akita prefecture including
Akitakomachi were clearly identified by band patterns of PCR. The STS-PCR analysis comparing with RAPD method facilitated simple and rapid procedure due to the single amplified band patterns.
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Toshio TAIRA, Ichiro SHOJI
2000 Volume 47 Issue 8 Pages
638-641
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Plant proteins are divided into albumin, globulin, prolamin and glutelin by according to their solubility in different solvents. The influence of glutelin and prolamin extraction from rice flour on its swelling power and the solubility was examined. The influence of glutelin extraction by pepsin on the swelling power and the solubility of rice flour was not recognized. On the other hand, prolamin extraction by propanol have no influence on the solubility of rice flour, but improved the swelling power of rice flour. Therefore, it is suggested that prolamin restrained the swelling of rice flour.
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Yasuko KOBAYASHI, Masahito WATANABE, Jun OGIHARA, Jun KATO, Kunio OISH ...
2000 Volume 47 Issue 8 Pages
642-645
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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Fifty four samples of methanol-extract prepared from commercial herbs and spices were assayed their HIV-1 reverse transcriptase-inhibitory activity. Rosemary, cinnamon, sage, and cao guo showed strong inhibition with IC
50 values of 4.2, 4.3, 6.0 and 6.5μg/m
l, respectively. So far examined with TLC, the methanol extracts did not contain detectable amount of tannins and flavonoids.
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2000 Volume 47 Issue 8 Pages
646-649
Published: August 15, 2000
Released on J-STAGE: February 19, 2009
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