Microscopic observations are reported on protein bodies, oil, and carbohydrates in cotyledon of mature, immature, and germinating soybean, and on changes of their state by processing. In mature bean, most part of oil was found in the space between protein bodies, and small number of starch granules distributed in cytoplasm. In immature bean, much more starch granules were found, while protein bodies were dyed less strongly than those in mature bean and no clear picture for oil was obtained. Protein bodies and starch granules lost their identity and were digested as germination proceeded. Cooking of soybean gave only a slight change to the form of the cluster of protein bodies, however, when the cooked bean was fermented to prepare miso or natto, most part of protein bodies disappeared.

View full abstract

Volatiles in fresh strawberry of eight varieties and in jam products prepared from them were analyzed by gas chromatography. Fresh fruit of each variety contained 25-28 components of volatiles, and 32 components, in total, were found for all varieties, of which fifteen were idenfified by comparing their relative retention time with that of reference compounds. Main components in volatiles in fresh fruit were acetone, ethyl acetate, 1, 1-diethoxyethane, methyl n-butyrate, ethyl n-butyrate, iso-amyl acetate, and one unknown component (peak No. 9). More than 90% of total volatiles were composed of these seven components. For strawberry aroma, 1, 1-diethoxyethane seemed to be the most important component, and especially for varieties Donner and Chiyoda, its contents in total volatiles were 90 and 85% respectively. For Marshall, the content of the compound was only 20%, while for other varieties, the content ranged from 40 to 70%. Total amount of volatiles in Marshall, Koro, and Kurume was higher than others. The volatiles of fresh strawberry decreased remarkably when it was processed into jam product. However, relative concentration of 1, 1-diethoxyethane in total jam volatiles increased.

View full abstract

From a swelled can of asparagus which was characteristic in the remarkable odor of ammonia, one strain of bacteria was isolated, and it was classified into Bacillus macerans from its morphological and biochemical properties. The bacteria was found to distribute in soil around the canning plant and in river water used by th eplant. Heat resistance of the spore of the bacteria suspended in asparagus juice-bouillon was 15, 12, and 5min. at 105°, 110°, and 115°C, respectively, and the resistance was greater at pH 5.8 and 6.2 than at 7.0. The bacteria produced ammonia by decomposing asparagine, and also acetone and ethyl alcohol from constituents of asparagus.

View full abstract

From a swelled can of asparagus which was characteristic in odor of acidic fermentation products, one strain of bacteria was isolated. The optimum temperature for the growth of the bacteria was 45°C in both aerobic and anaerobic conditjons. Heat resistance

View full abstract

From a flat-soured can of asparagus, one strain of bacteria was isolated, and it was classified into Bacillus coagulans from its morphological and biochemical properties. The bacteria was found to exist in soils around the canning plant and of the field where the vegetable was harvested. Heat resistance of the spore suspended in asparagus juice-bouillon was 15, 8, and 5min. at 105°, 110°, and 115°C, respectively, and it was not affected by pH within the range of 5.8-7.0.

View full abstract

Two varieties of soybeans, Kinsei of Kagawa-ken, Japan, and Merit of northern part of United States of America, were subjected to extraction of oil with hexane at moderate temperature after f1aking. The defatted flakes were autoclaved at 120° for 50min. in the presence of 1.2 parts of added water. Reducing sugars increased from 0.1-0.2% to 0.8-1.0% by steaming, which consisted of glucose, fructose, and galactose, the last giving only faint spots on papergrams. Nonreducing sugars decreased from 10-11% to about 9%. Quantitative paper chromatography showed that all the three oligosaccharides (sucrose, raffinose, and stachyose) decreased by steaming. As the total sugar content of the flakes decreased by steaming, it was assumed that parts of reducing sugars received some secondary Change such as the amino-carbonyl reaction. In fact browning occurred by steaming. Water-soluble nitrogen decreased from 6% to 1% by steaming.
This research was financed in part by a grant made by the United States Department of Agriculture, Agricultural Research Service, under P.L. 480. (FG-Ja-105, UR-All-(40)-12)

View full abstract