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Volume 15, Issue 12
Displaying 1-6 of 6 articles from this issue
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YOSHIYUKI SHIOTA1968 Volume 15 Issue 12 Pages 547-552
Published: December 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSDistribution of polyphenolic substances and polyphenol oxidase (P.O.) in the tubers of taro (Colocasia esculenta) was investigated in relation to the browning of the peeled tubers. The concentration of polyphenolic substances was higher in the surface part than in the center part of the tubers, and in the main tubers than in the branch tubers. On the other hand, the activity of P.O. was lower in the surface part than in the center part, and in the main tubers than in the branch tubers. The P.O. was not inhibited by NaCl at the concentration of 1% but the enzyme was easily inactivated under pH 4. The significant roles of the phenolic substances and the P.O. in the browning reaction of the peeled tubers were discussed.View full abstractDownload PDF (4065K) -
YUKIO FURUUCHI, SHIGEKATSU TAKADA, SIN NAGASAWA1968 Volume 15 Issue 12 Pages 553-556
Published: December 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffect of sugars and acids on the viscosity of 0.3-1.0% solution of carboxymethylcellulose (CMC-Na) was investigated. Specific viscosity of CMC-Na solution containing sucrose or glucose was much higher than the sum of those of each solution at corresponding concentration. By addition of lactic or malic acid, the viscosity of CMC-Na solution decreased with its pH decrease, however such decrease was not observed at the presence of the sugars in the solution. These results may be interpreted by the increase of the interaction of the molecules resulting from intertwining or bridging between CMC-Na and sugars.View full abstractDownload PDF (207K) -
Part I. Chelating action of polyphosphates with iron and their effects on agar decolorizationTETSUJIRO MATSUHASHI1968 Volume 15 Issue 12 Pages 557-562
Published: December 15, 1968
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESSThe presence of iron in the water for processing agar is known to be a cause of darkening of the dried product. Iron-chelating abilities of some commercial polyphosphates and the factors affecting the chelation were investigated. The interaction between polyphosphates and ionic iron in the hot aqueous solution of agar was revealed to correspond to that in the system without agar. The darkening of dried agar which was caused by the added ferrous or ferric ions was completely extinguished by addition of proper amount of polyphosphates. These chelating agents were considered to be effective also for the chelation of manganese ion in the agar solution.View full abstractDownload PDF (313K) -
Part II. Effects of polyphosphates on strength of agar gelTETSUJIRO MATSUHASHI1968 Volume 15 Issue 12 Pages 563-568
Published: December 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSStrength of agar gel containing 50-200ppm polyphosphates was decreased with the increase in the concentration of the additives when the agar solution was boiled with the additives for one hour. Longer boiling period also resulted in the decrease of the gel strength. However, very little decrease was observed in the gel of the same composition when polyphosphates were dissolved in hot agar solution without any further heating. Reduction of gel strength by polyphosphates was enhanced by 5ppm sulfuric acid. Such reduction was irreversible. Whiteness of dried the agar was improved by the addition of polyphosphates.View full abstractDownload PDF (296K) -
TOMOTARO SATO, SHINJI MATSUURA1968 Volume 15 Issue 12 Pages 569-577
Published: December 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (544K) -
1968 Volume 15 Issue 12 Pages 579-582
Published: December 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (341K)
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