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Volume 15, Issue 8
Displaying 1-8 of 8 articles from this issue
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Part I Organic solvent extracts of pyrolignous acidSUSUMU JODAI1968 Volume 15 Issue 8 Pages 335-340
Published: August 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSSuitability for extracting smoke perfume from pyrolignous acids prepared from various wood materials was examined on six solvents, chemical constituents of these extracts were identified by gas-chromatography. Acceptable perfume constituents were extracted from cherry- and oak-tree pyrolignous acids in higher yield with benzene and butyl acetate than with n-hexane, petroleum ether, ethyl ether, and trichloroethylene. Extract of good quality was obtained from pyrolignous acid collected as a by-product of charcoal manufacture from hard wood such as oak-tree, however its yield was very low. The extract from pyrolignous acid of pine roots was less acceptable as smoke perfume. Main constituents which contributed to the acceptability of the perfume were creosole, 2, 6-dimethoxyphenol, methylethylketone, and 3-methyl-2-butanone.View full abstractDownload PDF (297K) -
Part I Chloroform-soluble fluorescent compounds produced by Koji-moldsMASARU MANABE, SHINJI MATSUURA, MASAHIRO NAKANO1968 Volume 15 Issue 8 Pages 341-346
Published: August 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe aflatoxin-producing ability of molds was examined on 136 strains used in fermented food industries in Japan and on 76 strains stocked in Food Research Institute. On thin layer chromatograms of extracts of Czapek's culture incubated with each strain, fluorescent spots resembling to those of four aflatoxins (B1, B2, G1, and G2) were observed for 49 strains. Some uncertain spots of very weak fluorescence were also observed for the other 22 strains, while no fluorescent spot was detected for the rest strains. Since the substances giving such spots differed clearly from aflatoxins on their ultraviolet absrption spectra and on their solubility to hexane, it was concluded that no aflatoxin was produced by the molds examined.View full abstractDownload PDF (311K) -
YASUJI OKADA, YOSHITO KOYAMA1968 Volume 15 Issue 8 Pages 347-353
Published: August 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSComposition and a characteristics of oil extracted from chicken were compared with those of commercial purified lard. In fatty acid composition, the chicken oil contained greater amount of unsaturated acids than lard, and the content of saturated triglycerides in the oil was three times as much as that in lard. On the storage- and the frying-test, the difference in the stability was very little between chicken oil and lard. Chicken oil is considered to be available as much as lard if its characteristic odor is removed.View full abstractDownload PDF (314K) -
Part III Gradient extraction of peanut protein and heat destruction of basic amino acids in each fractionMICHIO MIURA1968 Volume 15 Issue 8 Pages 354-358
Published: August 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSBy gradient extraction of defatted peanut flour with ammonium sulfate, three fractions having absorption at 280mμ were obtained at approximately 1.0 (Frn. I), 0.5 (Frn. II), and 0.3 (Frn. III) saturation, respectively. The Frn. I was dialyzable nonprotein component. By steam-heating of partly purified Frns. II and III at 1kg/cmcm2 for 60-180min., lysine and arginine decreased significantly, while no destruction occurred on histidine. No remarkable difference in the pattern of amino acid decrease was found between Frns. II and III except that more decrease in lysine occurred in Frn. II than III. Under the presence of sugars at steam-heating, the destruction of lysine and arginine in both fractions were more pronounced on xylose, followed by glucose, fructose, and sucrose in this order. Copresence of starch did not affect such change in amino acid pattern.View full abstractDownload PDF (251K) -
Part I Properties of vegetable protein productsSHIGEYUKI HIBIKI, MICHIHIKO KURIHARA, KIYOSHI ONO1968 Volume 15 Issue 8 Pages 359-365
Published: August 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSProperties of 4 wheat protein (gluten) and 9 soybean protein preparations as fish sausage ingredients were examined. No significant difference in chemical composition and physical properties, especially in rheological characteristics, was present among gluten preparations, while rather wide variations in such characteristics were found among soybean protein preparations, probably due to their difference in the extent of refining and denaturation. To give the strong gelation activity and good elasticity of gel to the soy protein preparations, it seemed to be necessary to preheat the preparation at suitable conditions.View full abstractDownload PDF (388K) -
Part II Addition test of vegetable protein productsSHIGEYUKI HIBIKI, MICHIHIKO KURIHARA, KIYOSHI ONO1968 Volume 15 Issue 8 Pages 366-372
Published: August 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffect of addition of wheat and soybean protein preparations reported in the previous paper was examined on the quality of fish sausage. No significant change in the quality of the sausage was recognized on addition of 3% vegetable proteins, however, some of the products containing 6% preparations were inferior to the control in taste and texture. Positive correlations were observed between folding- and y-values of the vegetable proteins as raw material on the press-in test and the texture of the product. Soy protein having strong gelation property seemed to be suitable for sausage manufacture.View full abstractDownload PDF (400K) -
TOKUJI WATANABE1968 Volume 15 Issue 8 Pages 373-382
Published: August 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (3670K) -
1968 Volume 15 Issue 8 Pages 383-386
Published: August 15, 1968
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (286K)
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