Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 48, Issue 3
Displaying 1-12 of 12 articles from this issue
  • Kanichi SUZUKI
    2001 Volume 48 Issue 3 Pages 169-175
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
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  • Hisaya HORIUCHI, Yuriko TAKAHASHI, Ching-Fang CHANG, Kiyoshi MURA, Chi ...
    2001 Volume 48 Issue 3 Pages 176-181
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    When tapioca starch was cooked rapidly with a dilute crude extract of Mesona (CEM) and reheated, the resulting gel showed higher values of modulus and tanδ at more than 35°C. The behavior of G' was similar to that of konjac mannan gel except a high value of tanδ. It is estimated that the behavior of G' was attributable to additional swelling of insufficiently pasted starch granules, but for tanδ some interaction with polysaccharide in CEM was responsible.
    Conventional ηsp/C vs. C plots for dilute aqueous and 4M urea solutions of CEM were very strongly concave-upward. The intrinsic viscosity estimated by the method of Fuoss, where against was plotted, suggested a rather small molecular size.
    A cryo-scanning electron microscope (SEM) was used to observe the structures of CEM-starch gel prepared at 10°C and the gel reheated at 50°C. Thin membrane was recognized in SEM images on the outside of extremely deformed swollen starch granules in these gels. The membrane in the gel at 50°C was thicker than that in the gel at 10°C. It is considered that the membrane was formed by some interaction between the polysaccharide in CEM and naked short chain on the surface of starch granules, and a network structure as framework of the gel formed by linkage of the membrane.
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  • Sayuri SAWADA, Yuri TAKEDA, Masao KANAMORI, Misao TASHIRO
    2001 Volume 48 Issue 3 Pages 182-188
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    Two kinds of proteinaceous α-amylase inhibitors were purified from the respective seeds of three cultivars of Phaseolus beans (Phaseolus vulgaris L. cv Otebou, Phaseolus coccineus L. cv Murasakihanamame, and Phaseolus coccineus L. cv Shirohanamame) by water extraction, ammonium sulfate fractionation, DEAE-Sepharose ion-exchange chromatography and Sephacryl S-200HR gel filtration. Among 6 inhibitors (OAI-1, OAI-2 from Otebou, MAI-1, MAI-2 from Murasakihanamame, and SAI-1, SAI-2 from Shirohanamame) purified, 4 inhibitors (OAI-1, OAI-2, MAI-2, and SAI-2) were shown homogeneous by disc-PAGE. Isoelectrofocusing indicated that the isoelectric points of these inhibitors were 4.6 for OAI-1, 4.5 for OAI-2, and 4.9 for MAI-2 and SAI-2. Each inhibitor was a glycoprotein with a molecular weight of about 45000. SDS-PAGE showed that these inhibitors were composed of subunits with molecular weights between 14000 and 30000. Amino acid composition of these inhibitors was similar to each other and characterized by high contents of aspartic acid and serine, low contents of methionine and histidine, and no cysteine. OAI-2, MAI-2, and SAI-2 showed almost the same inhibitory activity against porcine pancreatic α-amylase at pH 6.9, while OAI-1 showed weaker inhibitory activity than the above inhibitors. Heat treatment at 70°C indicated that OAI-2, MAI-2, and SAI-2 were thermostable, while OAI-1, MAI-1, and SAI-1 were thermolabile.
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  • Hideo ESAKI, Ryoko WATANABE, Hitoshi MASUDA, Toshihiko OSAWA, Shunro K ...
    2001 Volume 48 Issue 3 Pages 189-195
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    8-Hydroxydaidzein (8-OHD), 8-hydroxygenistein (8-OHG) and 6-hydroxydaidzein (6-OHD), which show significantly stronger antioxidative activities than those of daidzein and genistein, have been found in fermented soybean (mame) Miso, including their Kojis. Formations and changes of these potent antioxidative o-dihydroxyisoflavones (ODI) in the production of soybean pastes were studied. The antioxidative activity and the content of each isoflavone analog in soybean balls (Miso-dama) with different Koji making periods were first determined. Daidzin and genistin were hydrolyzed into the corresponding aglycones, daidzein and genistein, respectively, by β-glucosidase produced from Aspergillus oryzae. The resulting daidzein and genistein were then hydroxylated to produce 8-OHD, 6-OHD and 8-OHG, by the hydroxylase produced from the Koji fermentation during the stage of sporulation. These ODI increased during 4 days of fermentation. Soybean Miso were prepared by using Miso-dama Kojis fermented for 2 and 4 days, and matured at 30°C for ca. 6 months. Both 8-OHD and 6-OHD were hardly decomposed and their contents were held at almost constant levels throughout these ripening periods. 8-OHG increased at the initial stages of maturing. The antioxidative activities gradually increased during ca. 6 months of ripening, and their remarkable enhancements were observed at the initial stages. It is concluded from these results that these ODI are greatly responsible for protecting fermented soybean Miso from oxidative deterioration during Koji making followed by maturing.
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  • Takayo SAIKUSA, Tadashi OKADA, Hiromichi MURAI, Masashi OHMORI, Yutaka ...
    2001 Volume 48 Issue 3 Pages 196-201
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    The 4-aminobutyric acid (γ-aminobutyuric acid, GABA) Was accumulated steeply in the rice germ during water soaking. GABA-enriched rice germ work effectively to lower the blood pressure of patients of hypertension. However, the rice germ have a high amount of oil that will be rancidity. In this study, we tried a deffating of the rice germ without inactivation of gulutamate dehydrogenase. The oil content was decreased to 3.9% (w/w) from 21.5% (w/w) and the accumulated GABA content increased to 328 mg/100g from 251mg/100g after defatting of the rice germ with n-hexane for 2h at 40°C. High temperature of defatting decreased the oil content. There was no effect of defatting temperature on the amount of accumulated GABA contents. However long time proseeding decreased the accumulated GABA content. There was no effect to GABA-accumulation of solvent change to acetone from n-hexane. However, ethanol decreased the accumulated GABA content. And the residue of solvent, n-hexane have no effect on GABA accumulation, but ethanol decreased the content of accumulated GABA during water soaking.
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  • Takako TAMAMURA, Koji WADA, Kensaku TAKARA, Nobuo ISHIKAWA, Katsuhisa ...
    2001 Volume 48 Issue 3 Pages 202-209
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    Awamori is distilled liquor containing up to 43% ethanol concentration. A rapid and simplified technique for the analysis of major volatile compounds in Awamori using solid phase extraction was developed. A column packed with Porapak Q resin was used for extraction of volatile compounds. For recovery tests, a model solution (10%-43% ethanol concentration) containing 4 kinds of alcohol, 3 kinds of ester and 3 kinds of fatty acid as representative volatile compounds in Awamori was used. The recoveries of alcohols and fatty acids increased as ethanol concentration decreased. In the case of different amount of the model solution used, the recoveries of compounds showed also significant differences. The highest recovery efficiency was obtained by adjustment of ethanol concentration and amount of the sample solution. Relative standard deviations were less than 7.23%. Awamori samples were firstly adjusted to 10% (v/v) ethanol concentration with pure water and secondly filled up to 860 ml with 10% ethanol solution. Volatile compounds from Awamori were trapped on Porapak Q resin and recovered. Analysis of extracts from three varieties of Awamori by GC and GC-MS revealed significant differences in the concentration of alcohols, esters and fatty acids.
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  • Takayo SAIKUSA, Kazumi KITTA, Yasunobu OHKAWA, Yoshiyuki FUJII, Syuji ...
    2001 Volume 48 Issue 3 Pages 210-213
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    The Cuphea species has attracted much attention as a potential source of seed lipids rich in medium chain triacylglycerol (MCT). As seeds of C. leptopoda contained the largest amount of MCT composed mainly (92.6%) of capric acid (C10) among 6 Cuphea species tested, oil extracted from C. leptopoda seeds was studied for its chemical and physical properties. Solid at room temperature, the oil had a fresh scent and, like coconut oil or palm kernel oil, showed low iodine value of 6.6 and high saponification value of 298. Oxidation stability of the oil was high, and its melting point was 25.8-27.2°C. These properties, together with its superior spreadability, make Cuphea seed oil potentially applicable as a noncoherent oil in a variety of food related field.
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  • Machiko ADACHI, Yukinori NOZAKI
    2001 Volume 48 Issue 3 Pages 214-217
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    Changes in the quality of difference size of Niboshi during storage were examined.
    In storage at 25°C, all of the 3 kinds of Niboshi different in size, small, middle and large, gave a good sensory evaluation for the first 10 days, but showed the advance of browning; and after the 30th day of storage, the quality of Niboshi was rather lowered, and after the 90th day, remarkably lowered. In storage at 5°C and -25°C, the browning of Niboshi advanced slowly, and the quality of Niboshi was restrained from deteriorating, compared with the case of storage at 25°C.
    As for the changes in the quality of difference size of Niboshi, The difference in quality owing to the difference in size could not be found at any storage temperature for the first 30 days.
    But after the 60th day of storage, it was observed that the smaller the Niboshi were little deteriorating on their qualty. This is conceivable to be attributed to the fact that the smaller the Niboshi were, the lower their lipid content was. It is not clear that the effect of the size of Niboshi on their quality.
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  • Nagao OGURA, Yachiyo HIRATO, Daiji KAZAMI
    2001 Volume 48 Issue 3 Pages 218-220
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
    Many studies have addressed the soluble form of β-amylase contained in sweet potatoes, but to date no information is available concerning insoluble one. We report here for the first time β-amylase bound to cell walls of sweet potatoes.
    The total activity of this insoluble form of β-amylase was one-hundredth of that of soluble one, but it was very heat-stable compared to the soluble enzyme. It had an optimal temperature at 75°C, and about 40% of its enzyme activity remained after heat-treatment at 90°C for 3 minutes. So it is considered that this insoluble form of β-amylase is responsible for increasing the maltose content during cooking sweet potatoes.
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  • Kenji ISSHIKI
    2001 Volume 48 Issue 3 Pages 221-229
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
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  • [in Japanese]
    2001 Volume 48 Issue 3 Pages 230
    Published: March 15, 2001
    Released on J-STAGE: January 20, 2010
    JOURNAL FREE ACCESS
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  • 2001 Volume 48 Issue 3 Pages N61
    Published: 2001
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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