Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
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Volume 56, Issue 8
Displaying 1-5 of 5 articles from this issue
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Review
Articles
  • Evaluation of Wheat Content with Monoclonal Antibodies against Lipid Transfer Protein
    Yukie Murakami-Yamaguchi, Junko Hirose, Tsutomu Honjoh, Hiroshi Narita
    2009 Volume 56 Issue 8 Pages 444-452
    Published: August 15, 2009
    Released on J-STAGE: September 30, 2009
    DOIhttps://doi.org/10.3136/nskkk.56.444
    JOURNAL FREE ACCESS
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    This work was performed to develop evaluation system for wheat content especially in fermented foods. Non-specific lipid transfer protein (LTP) in wheat flour reacted with IgE in sera drawn from food allergic patients. A sandwich-type of enzyme-linked immunosorbent assay (ELISA) was developed with mouse monoclonal antibodies raised against LTP purified from wheat flour. This ELISA showed a practical working range of 3-500pg/mL and 0.2% cross-reactivity to rye LTP and no cross-reactivity to barley, adlay and oat. The proper determination of wheat content is know to be difficult by using commercially available ELISA for gliadin, because of its unnegligible cross-reactivity to rye and the proteolysis of gliadin in fermented foods. In contrast, LTP could be determined even in fermented foods such as wheat-supplemented beer, soy sause and soybean paste. Thus, this ELISA for LTP can be proposed as the special system for the determination of wheat content in fermented foods.
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  • Evaluation by Measurements of Physical and Electrical Properties on Fresh-cut Vegetables Stored for a Long Term Using Partial-freezing Method
    Jun Shizuka, Akio Tagawa
    2009 Volume 56 Issue 8 Pages 453-462
    Published: August 15, 2009
    Released on J-STAGE: September 30, 2009
    DOIhttps://doi.org/10.3136/nskkk.56.453
    JOURNAL FREE ACCESS
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    In order to investigate the applicability of partial-freezing to storage of fruit and vegetables, changes in the mechanical properties, color and mass of fruit and vegetables during partial-freezing, cold storage, and frozen storage were observed and the effects of these processes on the physical properties were evaluated. In addition, the soundness of the cell membrane was estimated by electrical impedance and suitable temperature and long-term storability in partial-freezing were examined. Consequently, these changes and the amount of drip loss were reduced by storing them at temperature ranging from -1 to -3°C. At -1°C, these changes were restrained until three weeks. Electrical properties which were obtained by measuring the impedance during freezing process were used as the index in the estimation of freezing point.
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Research Note
  • The Effect of the Sodium Chloride on the Formation of Yuba-film
    Shigeno Kunisho, Tomohiro Noguchi, Katsumi Takano
    2009 Volume 56 Issue 8 Pages 463-466
    Published: August 15, 2009
    Released on J-STAGE: September 30, 2009
    DOIhttps://doi.org/10.3136/nskkk.56.463
    JOURNAL FREE ACCESS
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    Retort sterilization is generally performed for the long-time preservation of raw yuba, a dried bean-curd. However, yuba proteins tend to dissolve in the retortable pouch, gradually making the yuba mushy. To address this problem, we examined the effect of adding NaCl on the stabilization of yuba-film. We found that the addition of NaCl created an inner hydrophobic region that had SH groups of soymilk-proteins exposed to the surface of the molecules. Our results suggested that hydrophobic interaction was strengthened and the exchange of intermolecular disulfide bonds among soymilk proteins was accelerated by the addition of NaCl. We were able to strengthen and stabilize the shape of raw yuba-film, realizing the improvement and preservation of its quality during retortable pouch storage.
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Technical Term
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