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Volume 16, Issue 5
Displaying 1-8 of 8 articles from this issue
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TERUO KASUKAWA, MASAKICHI KUROGI, MASAYASU OBATA1969 Volume 16 Issue 5 Pages 187-191
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSPost harvest changes in the activities of peroxidase (PO) and acid phosphatase (AP) and the quantities of protein, chlorophyll and polyphenols in both summer and autumn cabbages stored at 2-4°C or 19-21°C in polyethylene bags with or without perforation were investigated.
The decrease of chlorophyll in cabbages was more remarkable when stored at 19-21°C than at 2-4°C, and it was also more remarkable when stored in bags with many perforations than in non-perforated bags. The activity of PO and the changes of polyphenols in cabbages did not show a certain tendency during storage.
As the results, it seems that the content of chlorophyll as well as protein and the activity of acid phosphatase could be the indicator of freshness of cabbages because a certain correlation was found between their values and the degree of freshness.View full abstractDownload PDF (289K) -
TERUO KASUKAWA, MASAKICHI KUROGI, MASAYASU OBATA1969 Volume 16 Issue 5 Pages 192-196
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSIndol-3-acetic acid (IAA), gibberellic acid (GA), benzyl adenine (BA) and 2-chloroethyltrimethylammonium chloride (CCC) were applied to stem ends of cabbage heads, and their effects on the freshness of stored cabbages were observed.
Chorophyll decomposition was retarded, and the appearance of stored cabbages was kept well by the treatments with N6-BA at 200ppm or CCC at 500ppm. The effect reported previously to reduce the decomposition of protein and the loss of the weight by the treatment with N6-BA was not detected in this investigation probably due to the difference of the treatment.
Treatment with 200ppm of IAA and GA accelerated senescence and damage of cabbage leaves and stems.View full abstractDownload PDF (246K) -
Part I. Isolation of green pigments of canned oysters and their physico-chemical propertiesHIROMITSU OSADA, SHIGERU OTSUKA, IWAO SHIGA1969 Volume 16 Issue 5 Pages 197-201
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSAmong the "green oyster" so far known, greening of canned oysters of Hiroshima Prefecture seems quite different from others judging from their appearance and the mechanism of formation of the pigments.
The green pigments were extracted from the entrails of canned oysters with 10% hydrochloric acid in aceton, and purified by successive chromatographies with silica gel, filter paper (band application) and Sephadex LH-20 (gel-filtration).
Three green pigments separated are negative to the bile pigment reactions. Results from the thin layer chromatographies, solubility examinations and infra-red spectra indicated that none of these pigments is either chlorophyll or the bile pigment. Molecular weights estimated from the gel-filtration patterns were approximately 700 (Pigment 1) and 1000 (Pigment 3). No evidence has been shown to attribute the color to any copper chelates which could be toxic.View full abstractDownload PDF (281K) -
Part III. Clarifying activity of pectolytic enzyme preparation to citrus juiceTAKAYUKI FUKUI, TOSHIHIKO OTAKA, DANJI NOMURA1969 Volume 16 Issue 5 Pages 202-206
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe clarifying activity of the commercial enzyme preparations for citrus juice was caused by the joint action of polygalacturonase (PG) and pectinesterase (PE). Clarifying activities of PE-PG mixtures were varied with the kind of PG used in each mixture, but not with the kind of PE. The clarifying activity of PE to citrus juice was more effective than those of any other enzymes such as PGs and hemicellulase. For making effective pectolytic enzyme preparation available for citrus juice, it is most important to produce a strong PE active enzyme preparation.View full abstractDownload PDF (282K) -
Part II. Effects of ingredients on the finished goods and estimation of processTSUYA YOSHIMI, YAEKO TAKEBAYASHI1969 Volume 16 Issue 5 Pages 207-212
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSSince the organoleptic tests in the previous experiment revealed that the effect of wheat flour was so great that it made the effects of other ingredients difficult to examine in details. Mixed flour of hard wheat and soft wheat flour at the same rate was employed instead of soft wheat flour. As the result, it was found that wheat flour plays less a role than other factors in determining the results of organoleptic tests. Concerning wheat flour, hard wheat flour was slightly more tasty. The greater the amount of sugar and butter added, the better the taste. But from the point of softness and volume, the smaller the amount of sugar and butter added, the better. It was also found that equal quantities of sugar and butter gave a better taste. When milk was used as the liquid, the sweetmeats tasted better. However, as far as softness, volume and grain were concerned, water was better.
According to the estimate in the process, the employment of hard wheat flour, 8% of yeast, 30% of sugar, 30% of butter and milk might give the products to meet acceptability.View full abstractDownload PDF (320K) -
YÛJI NAGANO, HIROTOSHI SAMEJIMA, SHUKUO KINOSHITA1969 Volume 16 Issue 5 Pages 213-215
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe methods for adding L-Lysine to rice in a high concentration were investigated. White polished rice absorbed only a small amount of LLysine by soaking method. In parboiled rice prepared from brown rice by water soaking, steaming, and drying, L-Lysine was found to be absorbed in a higher level, 42% at maximum. By using this characteristic of the parboiled rice, it became possible to produce the enriched rice with 20-30% L-Lysine maintaining the natural form of rice. The L-Lysine enriched rice might be added to white polished rice at the ratio of 1 to 100, and cooked in the ordinary way.View full abstractDownload PDF (200K) -
YÛJI NAGANO, HIROTOSHI SAMEJIMA, SHUKURO KINOSHITA1969 Volume 16 Issue 5 Pages 216-218
Published: May 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSWhen Lysine-rice was washed with water for ten miniutes, 24% of the total Lysine were lost in the water. The results of the cooking test employing the mixed rice of Lysine-rice with white polished rice at the ratio of 1:100 indicated that Lysine was uniformly distributed in the cooked rice but 18% of the total Lysine were lost during cooking. There were no significant differences in the color and flavor of cooked rice between the mixed rice and white polished rice. Storage test showed that the amount of Lysine in Lysine-rice did not decrease within 6 months at 40°C.View full abstractDownload PDF (171K) -
SUSUMU KIMURA1969 Volume 16 Issue 5 Pages 219-228
Published: May 15, 1969
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (682K)
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