Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
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Volume 59, Issue 5
Displaying 1-7 of 7 articles from this issue
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Technical Reports
  • Effect of Physical Stress on Characteristics of Recovered Beer Yeast
    Kimito Kawamura, Mitsutoshi Nakajima
    2012 Volume 59 Issue 5 Pages 205-212
    Published: May 15, 2012
    Released on J-STAGE: July 01, 2012
    DOIhttps://doi.org/10.3136/nskkk.59.205
    JOURNAL FREE ACCESS
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    The effects of preservation temperature and agitation speed on the characteristics of recovered brewery yeast were evaluated after fermentation using a jar fermenter while yeasts were kept in starvation. Morphological changes and leakage of yeast cell sap were investigated by SEM and chemical analyses, respectively. Yeast cells were gradually damaged with incremental increases in temperature. Initially, the damage caused by agitation was not significant compared to the drastic damage observed at later stages, especially when the temperature was increased. These results indicate that high temperature induces leakage of sap and agitation induces morphological changes in yeast cells.
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  • Effect of Drying Conditions on Soaking Cracks in Rinse-free Rice
    Koji Kawakami, Akiko Fujita, Neoh Tze Loon, Hidefumi Yoshii
    2012 Volume 59 Issue 5 Pages 213-219
    Published: May 15, 2012
    Released on J-STAGE: July 01, 2012
    DOIhttps://doi.org/10.3136/nskkk.59.213
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    To clarify the influence of drying conditions on moisture content and soaking cracks in rinse-free rice, the authors performed drying tests with rinse-free rice under various conditions (temperature, 30-50°C; relative humidity, 50-80%; air velocity, 0-1.5 m/s). Rice with a high rate of soaking cracks had a decreased yield in the milling process and lower quality after cooking. Therefore, it is important not to increase soaking cracks during the drying process in the production of rinse-free rice. At low relative humidity and high temperature, a remarkable increase in soaking cracks was observed. In contrast, the generation of soaking cracks was suppressed at high air velocity. The physical properties of the rice kernels changed dramatically when the temperature exceeded the glass transition temperature (Tg). Although soaking cracks increased slightly in the glassy region, they increased dramatically in the rubbery region.
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Research Note
  • Gel Property Changes in High-amylose Rice by Mechanical Mixing
    Mario Shibata, Junichi Sugiyama, Kaori Fujita, Mizuki Tsuta, Masatoshi ...
    2012 Volume 59 Issue 5 Pages 220-224
    Published: May 15, 2012
    Released on J-STAGE: July 01, 2012
    DOIhttps://doi.org/10.3136/nskkk.59.220
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    The gel properties of rice porridge paste made by mechanical mixing were studied using various rice varieties. Storage modulus (G') and loss modulus (G”) of rice porridge paste increased with amylose content and storage time increased. Rice porridge paste made from hig-amylose rice showed a small tan δ value (<0.22) and maintained its original form due to its low fluidity. As a result, high-amylose rice porridge paste showed remarkable gel properties and a springy texture that were not observed among the other samples. These results suggest that rice porridge paste made from high-amylose rice could have potential applications as a texture modifier.
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Mini Reviews
  • Summary of “Small Research-Discussion on Hen Egg 2011”
    Mineo Hasegawa
    2012 Volume 59 Issue 5 Pages 225-226
    Published: May 15, 2012
    Released on J-STAGE: July 01, 2012
    DOIhttps://doi.org/10.3136/nskkk.59.225
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  • Adhesion Behaviors of Egg White Proteins to Stainless Steel Surfaces
    Takaharu Sakiyama
    2012 Volume 59 Issue 5 Pages 227-230
    Published: May 15, 2012
    Released on J-STAGE: July 01, 2012
    DOIhttps://doi.org/10.3136/nskkk.59.227
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    Adhesion behaviors of egg white proteins to stainless steel (SS) surfaces at pH 7.4 and 30°C are reported. Ovalbumin and ovomucoid, acidic egg white proteins, were less adsorbed in the presence of phosphate (Pi), a multivalent anion, than in the presence of HEPES, an amphoteric ion. In contrast, lysozyme, a basic egg white protein, was more adsorbed in the presence of Pi than in the presence of HEPES. Citrate, another multivalent anion, and taurin, another amphoteric ion, affected the adsorption of these egg white proteins in a manner similar to Pi and HEPES, respectively. Based on the knowledge thus far obtained on the adhesion mode of several proteins to SS surfaces, these observations can be explained by assuming that small ionic substances precede proteins in attaching to SS surfaces, resulting in the alteration of effective surface charge. These findings could lead to the development of strategies for suppression of acidic egg white protein adhesion.
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  • Proteomic Analysis of Hen Egg for Improvement of Food Quality and Functionality of Egg Products
    Shin-ichi Ishikawa
    2012 Volume 59 Issue 5 Pages 231-235
    Published: May 15, 2012
    Released on J-STAGE: July 01, 2012
    DOIhttps://doi.org/10.3136/nskkk.59.231
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    Hen egg is a nutritious food and a major source of biologically active compounds that are beneficial for human health. Proteomic technology has the power to monitor the protein composition of foods and changes in protein composition during the production and storage processes. Molecular changes in egg white proteins during storage have been investigated using two-dimensional electrophoresis coupled with mass spectrometry. The appearance and degradation of protein spots and shifts in isoelectric points of protein spots were observed during storage at 40°C for 7 days. These results support the use of proteomic profiling as a valuable tool for understanding the properties of egg white.
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