Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 47, Issue 9
Displaying 1-14 of 14 articles from this issue
  • Isao HAYAKAWA
    2000 Volume 47 Issue 9 Pages 651-659
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
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  • Mitsuo TONOIKE
    2000 Volume 47 Issue 9 Pages 660-669
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
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  • Syneresis Phenomena of Foods Part 3
    Keiko NAGASAKA, Shin-ichi TANEYA
    2000 Volume 47 Issue 9 Pages 670-678
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    By analysing the rate of syneresis and measuring storage modulus of agarose gel and sugar-agarose gel (monosaccharide: fructose, glucose, disaccharide: maltose, sucrose), the following results were obtained. (1) Syneresis increased gradually with increasing overall pressure, namely the sum of the endogenous pressure, the pressure caused by weight of gel and external pressure. (2) Syneresis decreased as storage modulus of the gel was higher. Sugars added increased storage modulus of the gel. (3) Syneresis increased gradually with time and then reached an equilibrium position. The rate of syneresis is expressed as dM/dt=k(1-M)2, where M=m/m (m: syneresis at holding time, t, m: the equilibrium syneresis) and k is the rate constant of syneresis. (4) m of agarose gel decreased with an increase in concentration of agarose and sugar added. On the other hand, k of agarose gel increased with increasing concentration of agarose, while k of sugar-agarose gel decreased with increasing amount of sugar added. (5) The apparent activation energies of syneresis were 1.7kJ⋅mol-1 for agarose gel, 2.5kJ⋅mol-1 for fructose-agarose gel, 8.1kJ⋅mol-1 for sucrose-agarose gel, respectively. (6) Storage modulus of the gels decreased as syneresis increased. It can be considered that loose network structure in agarose and sugar-agarose gels, caused by syneresis, is responsible for the decrease in storage modulus.
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  • Studies on a Physico-Chemical Properties of Sapindaceae Saponins at Oil/Water Interface Part II
    Shoichi GOHTANI, Atsushi MURAKAMI, Keiko SATOH, Sayoko INAZUMI, Yoshim ...
    2000 Volume 47 Issue 9 Pages 679-684
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Effects of pH on the interfacial activity and the emulsifying ability of Sapindaceae saponin (SS: α-L-arabinopyranosyl (1→3)-α-L-rhamnopyranosyl (1→2)-α-L-arabinopyranoside of hedragenin) and on the creaming stability and the zeta potential of emulsions prepared with SS (0.3mM) in a water/kerosene system were investigated. The interfacial tension increased with an increase in pH from 6 to 8. The emulsifying ability of SS below pH 5 was less than that above pH 5. The creaming stability of SS emulsion lowered at pH below 6. The stability of SS emulsion was lower than that of soyasaponin I (SI) above pH 7, though the droplet size of SS emulsion was smaller than that of SI emulsion. The zeta potential of SS emulsion increased with increasing pH from 6 to 8 and was almost constant above pH 8.5, while it was less than that of SI emulsion in the entire pH range investigated.
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  • Xianwei XU, Masahiko SHIBATA, Umeyuki DOI, Hayato UMEKAWA, Yukio FURUI ...
    2000 Volume 47 Issue 9 Pages 685-691
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    The antioxidative ability of protease hydrolysates of a deamidated zein denatured in a solution of 8M urea containing 1% ammonia was studied in vivo. Five-weeks age rats were administered the diets containing each deamidated zein, Proleather hydrolysates of the deamidated zein, the amino acid mixture simulating the enzymatic hydrolysates, and casein (control diet) for 4 weeks. TBARS values and related enzyme activities were assayed. The following results were obtained. The blood and hepatic TBARS level of the hydrolysates group was significantly lower, but those of the deamidated zein group and the amino acid mixture group were significantly higher than that of the control group. The activities of glutathione peroxidase (GSH. Px), catalase (CAT), superoxide dismutase (SOD) were significantly higher, but glutathione S-transferase (GST) was significantly lower in the blood of the hydrolysates group compared with the control group. The activities of GSH. Px, CAT were significantly higher in the liver of the hydrolysates group compared with the control group. There were no significant differences in the SOD and GST activity of the liver between the hydrolysates group and the control group.
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  • Katsuaki SHIBATA, Makoto ONO, Susumu HIRANO
    2000 Volume 47 Issue 9 Pages 692-699
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Near infrared (NIR) diffuse reflectance spectra were measured on melted and solid chocolate in order to propose a calibration model which predicts their degree of temper. Twenty-three chocolate samples which had different degrees of temper were prepared artificially, and the degree of temper investigated was in the ranges of 1.4-7.6. Partial least squares (PLS) regression was applied to the original NIR spectra data set. The correlation coefficient was calculated to be 0.85 and 0.97 for the melted chocolate and solid chocolate, respectively, and the standard error of prediction (SEP) was found to be 1.11 and 0.57, respectively. The regression coefficients plot for the calibration models showd that bands due to the overtone and combination modes of the CH2 and CH3 groups, and C=O bonds, were related to the prediction of the degree of temper. Consequently, it was concluded that NIR spectroscopy had a possibility for evaluating the degree of temper of chocolate.
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  • Yoko FUKE, Ikuko NAGATA, Rie MARUTA, Toshihisa MASUNAGA, Tetsuo KATO, ...
    2000 Volume 47 Issue 9 Pages 700-707
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    The effects on biological activities of cabbages and Japanese radish grown with different fertilizers were investigated. Experimental fields were divided into three plots, which were respectively treated with chemical fertilizer only, chemical supplemented with organic (compost) fertilizer and nitrogen-free fertilizer. The growth conditions of the vegetables were assessed, with the yields of cabbage and radish root grown using chemical supplement with organic fertilizer found to be about 20% higher than those obtained with application of chemical fertilizer only. The endogenous production of tumor necrosis factor-α (TNF-α) was measured by the two-step stimulation method using vegetable juice as a priming substance and OK-432 as the triggering reagent. Each cabbage juice induced about 12-13ng/ml of TNF-α, but there was no significant difference between the three experimental fertilizer applications. Then cabbage juice was assessed on the basis of the induction of quinone reductase (QR) that was one of detoxification phase-II enzymes in the liver on murine hepatoma cell line, Hepalclc7 cells. All sample of cabbage juice stimulated the induction of QR, but the juice from cabbage grown with the chemical supplemented with organic fertilizer and with the chemical-only fertilizer displayed similar activities.
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  • Masashi ASAKA, Keiko MURAI, Ritsuko NAKANISHI, Yosio AOYAMA
    2000 Volume 47 Issue 9 Pages 708-715
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Effect of heat-treatment on antibacterial activity of green tea infusion against Bacillus spp. was studied. After the green tea infusion was heated at different temperatures, the green tea components were partitioned with chloroform, ethyl acetate, and 1-butyl alcohol. The ethyl acetate soluble fraction was further fractionated by reverse osmosis. After heat-treatment, the green tea infusions were sterilized by filtration and then inoculated with spore suspension. B. subtilis grew in the green tea infusion heated at 95°C. B. subtilis didn't proliferate in the green tea infusion heated at 120°C, but grew in this infusion from which tannic components were removed by polyvinylpolypyrrolidone. Also the antibacterial activity against B. stearothermophilus in green tea infusion was increased by heat-treatment. Concentrations of caffeine, theanine, and amino acid in green tea infusion didn't change by heating at 120°C. While four kinds of catechins decreased and their epimers increased by heating at 120°C, the catechins and their epimers showed the comparable antibacterial activity. Both the ethyl acetate and 1-butanol soluble fractions from both unheated and heated green tea infusions exhibited antibacterial activity, and the activity of the fractions from heated green tea was stronger than that from unheated green tea. On the only heated green tea, the fraction not passing through the membrane retained antibacterial activity. From these results, it was suggested that antibacterial components produced in green tea infusion by heating were lower polymers of catechin.
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  • Akira ASAI, Yumi YAMADA, Kiyotaka NAKAGAWA, Norihisa TAKADA, Teruo MIY ...
    2000 Volume 47 Issue 9 Pages 716-721
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    To evaluate the antioxidative effect of concentrated plastids of tomato (Lycopersicon esculentum) fruit in vivo, we measured lipid peroxides and antioxidant status in plasma, liver and brain of Wistar rats and of spontaneous cataract rats (ICR/f) after 9-week of oral administration of concentrated tomato plastids (contained 0.1% lycopene, w/v) as a drink (tomato beverage). In the tomato beverageadministered rats, substantial level of lycopene was accumulated in liver (19.1 and 12.7μg/g liver in Wistar rats and ICR/f rats, respectively), and the liver phospholipid hydroperoxide concentration was lower (-47% and -54% in Wistar rats and ICR/f rats, respectively) than that of control rats given distilled water as a drink instead of tomato beverage. The present findings suggest that drinking of the concentrated plastids of tomato fruit contributes to suppress membrane phospholipid peroxidation in the liver. Therefore, habitual intake of tomato, tomato beverage and its processed food may be beneficial for the maintenance of health by preventing oxidative stress in liver which is the central organ for metabolism.
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  • Shigenobu KOSEKI, Kazuhiko ITOH
    2000 Volume 47 Issue 9 Pages 722-726
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Acidic electrolyzed water (AcEW) is a new disinfectant prepared by electrolyzing dilute sodium chloride solutions. AcEW has a low pH (below 2.7), high oxidizing reduction potential (ORP above+1100mV) and available chlorine concentration (ACC, 40-50ppm). We studied the disinfectant effect of AcEW on five kinds of shredded vegetables. The microbial counts in lettuces, cabbages, carrots and burdocks were reduced from 1/10 to 1/100 of the initial numbers within 10 minuets by soaking the vegetables in AcEW. However, 20 minuets of soaking in AcEW were required for the initial microbial counts in cucumbers to be reduced by 1/10. The appearance of the vegetables did not deteriorate after soaking for 20 minuets in AcEW. The disinfectant effect was not enhanced by prolongation of treatment time. Therefore, soaking shredded vegetables in AcEW for 10-20 minuets is sufficient to disinfect microbes contaminating the surface of the vegetables. Moreover, we compared the disinfectant effects of AcEW and sodium hypochlorite (ACC of about 150ppm) on shredded lettuces, cabbages, cucumbers, carrots and burdocks. It was found that the disinfectant effect of AcEW was equivalent to that of sodium hypochlorite solution. Unlike sodium hypochlorite solution, which has been used as a disinfectant for shredded vegetables, AcEW is easy to handle and there is little residual chlorine odor. AcEW is therefore a useful substitute for sodium hypochlorite to disinfect shredded vegetables.
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  • Yasufumi KUDOH, Shigeki MATSUDA
    2000 Volume 47 Issue 9 Pages 727-730
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    H. E. MILLER's method was modified to evaluate the antioxidative activity (AA) of sweet potato yogurt (SPY). The strength of the AA was converted into BHT (Butyllhydroxytoluene) concentration (10-200μM) by the modified method. Nine species of lactic acid bacteria were tested by the method to examine the influence of the bacteria on the AA of SPY. The AA of SPY fermented with IFO3070, IFO3182, IFO3202, IFO3427 and IFO13957 did not increase at all. On the other hand, the AA of SPY made with IFO3425, IFO3533, IFO13953 and IFO15883 increased greatly due to the lactic acid fermentation. Finally, the AA of SPY made with IFO13953 (Lactobacillus delbrueckii subsp. bulgaricus) was the highest. The AA of SPY fermented IFO3425, IFO3533 and IFO15883 started to increase after a lag phase of 2 or 3 days. However, the AA of SPY fermented with IFO13953 increased rapidly during the fermentation, without lag phase.
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  • Masaaki HONDO, Yukihiro OKUMURA, Tazusa YAMAKI, Shuichi ONODERA, Norio ...
    2000 Volume 47 Issue 9 Pages 731-735
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    We examined effects of high pressure treatment on a crude inulinase enzymes preparation to prepare fructooligosaccharides (FOS) by using fructosyltransferring activity in it. By a treatment of the crude enzyme solution at 700MPa for 60min at pH 5.0, activities degrading inulin, nystose and 1-kestose decreased to 0.9%, 2.5% and 14.7% of its original activities, respectively. But sucrose degrading activity still remained up to 51.2%, suggesting that an exo-type inulinase was almost inactivated, while β-fructofuranosidase activity was survived relatively. Fructooligosaccharides actually formed were broken down into glucose and fructose almost completely, when the non-treated crude enzyme solution was used for the reaction with 16% or 48% (w/v) sucrose at pH 5.0 and 50°C for 24 hours. Contrary to this, fructooligosaccharides were not degraded and remained, when the crude enzyme solution treated by high pressure at 700MPa for 60min was applied under the same conditions. It was suggested that these results were attributable to the inactivation of exo-type inulinase under high pressure.
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  • Tetsuya MASUDA, Tomohisa TANIGUCHI, Hitoshi Reginald YAMASAKI, Toshiki ...
    2000 Volume 47 Issue 9 Pages 736-739
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    The consumption of the import goats milk cheese gradually increases in Japan. Camembert type cheese was made from pasteurized goat's milk and was examined proteolytic digestion and lipid decomposition during the ripening. The ripening index was lower than that of general cow's milk cheese, and its increase was very slow. The increase of the total free amino acid and total free fatty acid contents was notable after 4-5 weeks and 7-8 weeks of ripening. Whereas the optimum ripening period of cow's Camembert cheese was said to be 20-30 days, that of goat's one was thought to be 5-7 weeks.
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  • Tomonori UNNO, Iwao SAKANE, Takami KAKUDA
    2000 Volume 47 Issue 9 Pages 740-743
    Published: September 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    The inhibitory effect of an aqueous extract of Lagerstroemia speciosa leaves, known as the name of banaba in the Philippines, on xanthine oxidase (XOD) was compared with that of green tea, rooibos tea and tochu tea. A spectroscopic technique to measure the increasing UV absorbance at 295nm was used to estimate the formation of uric acid from xanthine. On the sample tested, banaba extract was shown to have the strongest potential in inhibiting XOD. The fractionation of the banaba extract with DIAION HP-20 resin resulted in enhancing the inhibitory effect on XOD. It was revealed that ellagic acid, main polyphenolic component in banaba extract, was one of the substance having the inhibitory effect on XOD.
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