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Volume 15, Issue 7
Displaying 1-10 of 10 articles from this issue
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Part I Deterioration of citralIHEI IWATA, TOMOKO HIRAKAWA, HIROMICHI KATO, YOSITO SAKURAI1968 Volume 15 Issue 7 Pages 285-289
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSBy mixing lemon oil into lemon juice of pH 2.4, an unpleasant odor was developed within several days, and citral content decreased very rapidly during the period. Commercial citral showed similar changes in lemon juice and in buffers of various organic acids. The decrease of citral was very rapid below pH 4, while it was much slower in the neutral region. These changes were not affected by presence of glucose, fructose, sucrose, sorbit, sodium benzoate, and no difference was observed between storages under air and nitrogen. One of the nine peaks on gaschromatogram of deteriorated citral in acid solution was identified as p-cymene, and one unidentified peak fraction obtained by its column chromatography was found to have the odor mentioned above.View full abstractDownload PDF (290K) -
KYOKO SAIO, TOKUJI WATANABE1968 Volume 15 Issue 7 Pages 290-296
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSOf the electron microscopic pictures taken in the investigation on protein bodies and the protein in soybean seeds, some were presented to elucidate fine structures of them and their changes in processing. No change in protein bodies and spherosomes in intact cells of soybean cotyledon occurred by soaking in water overnight, while remarkable changes, such as bursting of protein bodies, curdling of their protein in mass without dissolving, and converting of spherosomes into rather large oil droplets, were observed after successive heat-steaming and fermentation with Bacillus natto. In tofu gel, a network is formed with protein microgranules, and oil droplets located in groups along it. The meshy structure of fresh tofu for kori-tofu is denser than that of ordinary tofu. During freezing, protein microgranules are localized and denatured by growth of ice crystals.View full abstractDownload PDF (8524K) -
Part I Solubility, odor, and surface activity of monoglycerides, and antiseptic effect on pellicle-forming yeastTOMOHIDE KOGA, TADAO WATANABE1968 Volume 15 Issue 7 Pages 297-300
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSMonopropionin, monobutyrin, monocaproin, monocaprylin, monocrotonin, and monosorbin were more soluble in water than their corresponding fatty acids, respectively, and their surface activity increased in proportion to the carbon number of composing fatty acids. These monoglycerides had no scent or very weak aroma like benzaldehyde, and they showed same or greater antiseptic effect on pellicle-forming yeast isolated from soysauce than the corresponding fatty acids. Especially, monocaprylin was remarkably effective than caprylic acid. Antiseptic effect of these monoglycerides were greater in the medium of low pH as the case of fatty acids.View full abstractDownload PDF (253K) -
Part II Destruction of the oxazolidinethione-forming thioglucosides by heatingSHGEYOSHI MIGUCHI, MIKIO FUKUZAWA1968 Volume 15 Issue 7 Pages 301-305
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffect of heating two kinds of rapeseed and their meal under various conditions was examined on destruction of thioglucosides contained in them which may impart toxity and unpalatability to them by changing themselves into oxazolidinethiones. The thioglucosides were easily destroyed by autoclaving, of which the optimum conditions were; 150min. at 120°C for Brassica napus seed, 50 min. at 120°C for B. napus defatted meal, and 100min. at 100°C for B. campestris seed oil meal; whereas dry-heating treatments were not only ineffective but also resulted in more serious toxity and unpalatability than the untreated sample.View full abstractDownload PDF (313K) -
Part IV Extraction of green tea components with the Aspergillus niger preparation (Vercellase)YUTAKA MISAWA, MAKOTO MATUBARA, TAKEO INUZUKA1968 Volume 15 Issue 7 Pages 306-309
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffect of digestion with various cellulase preparations including Vercellase from Aspergillus niger was examined on the extraction of green tea components from tea leaves. By the treatment, especially by that with Vercellase, significant improvement in yield of solubles such as caffeine and tannin was obtained without any unfavorable effect on the flavor. Such treatment will be available to manufacture instant green tea.View full abstractDownload PDF (2427K) -
Part II Antiseptic effect on wild yeast, Aspergillus oryzae, and Bacillus subtilisTOMOHIDE KOGA, TADAO WATANABE1968 Volume 15 Issue 7 Pages 310-315
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSOf monopropionin, monobutyrin, monocaproin, monocaprylin, monocrotonin, and monosorbin examined, monocaprylin had the most antiseptic effect on A. oryzae, B. subtilis, and a strain of wild yeast separated from putrid fermented milk. Antiseptic effect of these monoglycerides decreased with the decrease in carbon number of composing fatty acids. These monoglycerides showed less effect than their corresponding fatty acids, respectively, except that monocaprylin was more effective than caprylic acid. Such tendency seemed to be in close negative correlation with their surface activity with the exception of monopropionin. These monoglycerides were more effective in the medium of lower pH, especially in the case of B. subtilis. The susceptibility of B. subtilis to these monoglycerides and free fatty acids composing them was greater than the other two. Aceton-acetals of monocaprylin and monosorbin showed the effect similar to those of caprylic and sorbic acid, respectively. The antiseptic mechanism of the monoglycerides was also discussed.View full abstractDownload PDF (288K) -
MICHIO HARADA, TAKASHI IWASA, HIROSHI SUGIMOTO, TAMOTSU YOKOTSUKA1968 Volume 15 Issue 7 Pages 316-317
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSA purified preparation of 5'-nucleotidase, isolated from Streptomyces sp. No. 41 by methods described in the previous paper, was found to be available instead of that from bull semen for determination of 5'-nucleotides in foods. The preparation was stable at least for 2 years at -5°--10°C.View full abstractDownload PDF (110K) -
KOOICHI MOCHIDA, TAKAO OSAKI, KAZUTO IKEHARA, HIROYASU MARUYAMA1968 Volume 15 Issue 7 Pages 318-320
Published: July 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSment of absorbance at 242mμ on the reaction product of levulinic acid with hydrazine monohydrochloride was applied to rapid determination of levulinic acid content in Aminosan-eki. The effect of other components in Aminosan-eki on the result was negligible and the accuracy of the method was satisfactory.View full abstractDownload PDF (183K) -
MEIZI SUZUKI1968 Volume 15 Issue 7 Pages 321-326
Published: July 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (524K) -
1968 Volume 15 Issue 7 Pages 327-331
Published: July 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (371K)
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