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Volume 15, Issue 11
Displaying 1-11 of 11 articles from this issue
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KINICHI ISHIDA1968 Volume 15 Issue 11 Pages 493-497
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSStability of food color in fine granulated beet sugar solution was compared with that in cane sugar solution of similar type. Stability of added color on xenon lamp lighting decreased with increase in sugar concentration from 10 to 50%, and the color was more stable in beet sugar solution than in cane sugar one. In 60% solution, cane sugar was inverted much more rapidly than beet one by the lighting. Destruction of color in 60% sugar by autoclaving became more pronounced with the increase in treating time, especially in cane sugar. The trend was more remarkable on xanthene derivatives. pH of beet and cane sugar solutions were dropped to 4.4 and 3.5 by the treatment for 10min., and to 3.6 and 3.0 for 60min., respectively. Inversion of cane sugar was more extensive than beet sugar also in this case. The stability of indigo carmine in beet sugar solution was greater than in cane sugar when stored at 37°C and dark, under scattered light, and sun light.View full abstractDownload PDF (245K) -
KINICHI ISHIDA1968 Volume 15 Issue 11 Pages 498-501
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSStability of indigo carmine in 60% sugar dissolved in distilled water, citrate-phosphate buffers of pH 6.40 and 5.25, and phosphate buffer of pH 6.20, respectively, was compared between beet and cane sugar. Under these conditions, the color stability during storage in the dark at 37°C, or on exposure to xenon lamp, was generally greater in beet sugar solution than in cane sugar. An unusual fading of the color was observed in the solution of one commercial beet sugar sample. On exposure to fluorescence lamp, the color stability in this beet sugar solution increased with time after preparation of the solution. As the sugar solution reduced methylene blue, the color fading mentioned above may be due to structural change caused by reduction.View full abstractDownload PDF (247K) -
Part IV Deproteining activity of tanninsTOSHIO NAKABAYASHI1968 Volume 15 Issue 11 Pages 502-506
Published: November 15, 1968
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESSFactors affecting the precipitation of protein with tannin were studied. Formation of the preciptate was influenced not only by pH but also by the kinds of buffer solution, proteins, and tannins. The amount of precipitate became maximum at pH 4.5-5.0 and also in the case where the ratio of gelatin to tannin was 10 to 3-4. The solubility of precipitates with tannins increased with the rise of temperature. The precipitation with tannins except tannic acid was scarcely affected by the presence of inorganic salts, sugars, and ethyl alcohol. The deproteining activities of several tannins, expressed as the ratio of precipitated gelatin to tannin at pH 4.5 and at 10°C, were as follows; tannic acid 2.11, acorn tannin 2.65, chestnut tannin 3.15, lotus root tannin 3.05, perssimon tannin 3.45, apricot tannin 3.19, apple tannin 2.80, and Japanese pear tannin 2.21.View full abstractDownload PDF (243K) -
KAZUHISA KOSAKA, TAKESHI TSUKADA, SACHIO YANO, HIROSHI DANBARA1968 Volume 15 Issue 11 Pages 507-513
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSFor the purpose of extending shelf-life of wiener sausage, effect of gamma-ray irradiation on the microorganisms, which cause slime or putrefaction, was investigated in the products of various contamination degrees. By irradiation of 0.5 Mrad, microbial count in all the products examined was reduced to less than 103/g, and the products were stored without occurrence of slime or putrefaction for longer period than the unirradiated ones. Such effect of extending shelf-life was especially remarkable on the storage at 2-10°C. Of nineteen strains of bacteria, which are often found on meat products, Flavobacterium S-1, Achromobacter lacticum, Bacillus subtilis, and Paracolobacterium aerogeroides survived after treatment with 0.5 Mrad on their culture.View full abstractDownload PDF (376K) -
Part I The production of flavor substancesPAO-SHUI WANG, YOSITO SAKURAI1968 Volume 15 Issue 11 Pages 514-518
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe roasted barley produced the most favorable aroma when it was roasted at about 160°C for 20min. During roasting of barley, both the favorable aroma and browning occurred almost at the same time and this color change was considered to be a good indicator to determine the degree of flavor developement. The production of CO2 increased with elevating temperature, especially over 150°C, showing the presence of some relations among the occurrence of flavor, developement of CO2, and browning. As the flavor components were found mono- and dicarbonyls, H2S, and oragnic sulfur compounds which formed white precipitates in 3% HgCl2 solution. The flavor precursors were dialyzable low molecular compounds, and located most abundantly in aleuron layer of barley. Changes in their compositions induced by roasting were also reported.View full abstractDownload PDF (280K) -
Part III Effect of gamma radiation on the ripening and the keeping quality of astringent perssimonKUNIYASU OGATA, HIROYUKI YAMANAKA, KAZUO CHACHIN1968 Volume 15 Issue 11 Pages 519-524
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSAstringent perssimons (Diospyros kaki L.) were irradiated at 0.15×106-4.0×106r with gamma rays from Co60 at the rate of 0.25×106r/hr. At the doses of 0.15×106-0.25×106r, the fruits ripened 3-5 days after irradiation, and they became soft and less astringent with the advance of ripening. Tannin content of the ripening fruits decreased considerably by irradiation. On some varieties, the extent of such changes was less at 1.0×106r than the lower dose level described above. The fruits irradiated at 2.0×106 and 4.0×106r had almost no astringency immediately after irradiation, and they became very soft and darkened. Ascorbic acid in irradiated fruits decreased during storage. The composition of free amino acids determined by thin layer chromatography seemed to be unaffected by irradiation. Carbon dioxide evolution rate of irradiated fruits temporarily increased immediately after irradiation, and decreased thereafter. This initial increase was proportional to the dose level up to 1.0×106r.View full abstractDownload PDF (2232K) -
TOMOTARO SATO, SHIGEYUKI KOBAYASHI1968 Volume 15 Issue 11 Pages 525-528
Published: November 15, 1968
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESSAs for the mechanism of dough improvement by L-ascorbic acid (L-ASA), which has reducing activity, TSEN reported that L-ASA was oxidized to dehydro-L-ascorbic acid (DHA) by the action of L-ASA oxidase during dough mixing, and that DHA was reduced to L-ASA by DHA reductase during the next fermentation step and the reduction was coupled with the oxidation of sulfhydril groups in dough. In this paper, the effect of L-ASA on the bread quality was examined as well as its fate in the course of breadmaking process. The optimum level of L-ASA as a bread improver was 2-5mg% as the basis of flour. L-ASA in dough was almost completely oxidized to DHA during the mixing process. A part of DHA was reduced to L-ASA during the following fermentation, and the dough is considered to be improved at the same time. The loss of L-ASA during baking varied with its initial level. The average loss was 80%. Therefore the role of L-ASA as nutrient supplement is considered to be insignificant.View full abstractDownload PDF (226K) -
ICHIZO SHIGA, YOSHITO KOYAMA1968 Volume 15 Issue 11 Pages 529-532
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSColor reaction of fine granulated sugars with iodine vapor, which is used for the spot detection on the thin layer chromatogram, was studied to use it as a simple method for identification of sugar kind and for evaluation of its purity. The color intensity varied with the sort and purity of sugar samples, ranging from yellowish brown of higher grade cane sugar products to reddish brown of beet sugar ones which contained larger amount of impurity, and it was in close positive correlation with whiteness of the products and with contents of ninhydrin-active substances and electrolytes. The method was concluded to be available for the purpose described above.View full abstractDownload PDF (222K) -
TAKETOSHI KAJITA, SHU-LEE CHU1968 Volume 15 Issue 11 Pages 533-535
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSDecomposition of dehydro-l-ascorbic acid (DAA) and dehydro-erythorbic acid (DEA) in buffer solution was accelerated by increasinig pH, and by elevating temperature, especially at high pH, while it was little affected by their concentrations, the presence of 2×10-4M, Ca++, Cu++, and Cr+++, and aeration. At 30 and 35°C and pH 7.0, DEA decomposed more rapidly than DAA.View full abstractDownload PDF (176K) -
TERUO ABE, HIDEO TSUYUKI1968 Volume 15 Issue 11 Pages 535-538
Published: November 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe levels of protein- and volatile basic nitrogen in shottsuru increased to a maximum after four to eight months ripening, and decreased therafter gradually. Changes in total, amino acid-, and ammonia-nitrogen, total, volatile, and non-volatile acids, decomposition rate and solubility of protein in the ripening process are also reported.View full abstractDownload PDF (213K) -
1968 Volume 15 Issue 11 Pages 540-544
Published: November 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (363K)
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