It was examined how lycopene in tomato juice was affected by heating at high temperature. Tomato juice packed in glass ampule of 1cc was heated in glycerin bath at various temperature in the range of 80°C to 130°C. Lycopene in tomato juice was determined by methanol-benzen extraction with the glass filter.
1. Lycopene decreased 1 to 2% after seven minutes at 90°C and 100°C. It decreased remarkably as heating temperature became high and the decrease reached to 17.1% at 130°C.
2. As lycopene decreased, carotenoids in the methanol extracts increased remarkably.
3. The remarkable decrease of lycopene and increase of carotenoids in the methanol extracts were observed in the first one minute of heating.
4. Seven fractions were separated from the carotenoids in the methanol extracts chromatographed on the columns (10×250mm) of activated alumina. By thin-layer chromatography and absorption spectrography, fractions 3 and 7 were identified as β-carotene and lycopene, respectively.
5. One of three remarkably increased fractions was lycopene and the heating temperature of tomato juice the higher, the more lycopene was extracted into methanol.
6. Some problems were discussed on lycopene determination by methanol-benzen extraction method.

View full abstract

This work was undertaken to investigate the separation and purification of peroxidase in the Lotus rhizomes.
Experiments were carried out on the changes in peroxidase activity under some condition, optimum pH, thermostability and zone electrophoresis for peroxidase in crude in the Lotus rhizomes.
The results obtained showed that peroxidase activity increased during incubation at 30°C, optimum pH was 4.6 and the enzyme was inactivated with the rising of the temperature. Electrophoresis using cellulose acetate membrane and pentaacetyl glucose as the medium gave two bands for the peroxidase in crude.

View full abstract

With a purpose to preserve the green color the pigment changes of cucumbers during brine storage under various conditions were investigated to obtain the following results.
1. The salt content in the interior and the exterior of cucumbers brined in 20% and 36% NaCl solution seemed to attain equilibrium after 20 days.
2. In the experiments without copper sulfate addition, green color of cucumbers brined in 20% NaCl almost faded within 20 days.
When the copper sulfate was added, the color of cucumbers brined kept green well during soaking in brine especially with the addition of glycine or lysine with copper sulfate.
3. pH value of cucumbers dropped down rapidly during the first 10 day brine curing treatment.
4. The principal changes of pigment was found in the reduction of chlorophylls and the increase of pheophorbides.
5. Regardless the addition of copper sulfate, spectral curves gradually shifted to short wave range with a longer brine storage.

View full abstract

Volatile carbonyl compounds of miso were separated by steam distillation and were prepared as 2, 4-dinitrophenylhydrazones according to the rutine procedure. Identification of these compounds was carried out by means of TLC, GC, UV and IR.
Acetaldehyde, propionaldehyde, iso-butylaldehyde, iso-valeraldehyde, 2-methylbutyraldehyde and furfural were identified, and formaldehyde and diacetyl were tentatively identified. At least two diketone compounds were detected but not identified sufficiently.
Acetaldehyde and furfural were main components among these carbonyl compounds, being followed by iso-valeraldehyde and 2-methylbutyraldehyde.
Removal of the carbonyls from the volatile fraction resulted in a loss of "miso aroma", indicating these compounds contributed to "miso aroma".

View full abstract

Without reducing the flavor of tofu, fat was added to tofu in an attempt to increase the calorie. In commercial tofu (soy milk) and instant tofu (hyproton), emulsified fat and dry fat were added, using glucono-lactone and calcium sulfate as coagulating agent. As the results, it was difficult to add emulsified fat while addition of dry fat (cotton seed oil, lard and butter) to the extent of 9.1% to commercial tofu and instant tofu did not reduce the flavor. The product doubled in calorie had good flavor, digestibility and absorption.

View full abstract

An investigation was carried out on the changes of appearance, hardness and chlorophylls of cucumbers stored for nine days under the conditions of different temperature and relative humidity.
The ratio of chlorophyll to total pigment in Shinko variety was higher than that of Matsumidori variety, whereas the content of pheophytin of Shinko was lower than that of Matsumidori.
No significant difference between fresh and stored cucumbers was found in color of the fruits extract as well as the comoposition of the pigment.
Withering, deteriolation and partial swelling, however, were found after several days, especially under high temperature storage.

View full abstract

With the view to comare tofu with the other gelatinous and high-moistured foods like hampen, konnyaku etc., physical properties of them were examined by texturometer and the difference between foods were statistically analyzed by calculating Maharanobis distance. At the same time, physical properties of tofu made from crude 11S and 7S components, which were prepared from defatted soybean meal, were examined.
In this paper, Maharanobis distance between foods were showed and the situation of physical property of each food in all was mapped to make the correlative relation understandable. As far as this experiment concerns, kinds of tofu like Momen-, Soft- and Kinu-tofu which are slightly different in manufacture were into a group, and hampen, glucan, gelatine and tofu from 11S component happened to be relatively similar. It is notewothy that tofu from 11S component was quite different in physical properties from tofu from 7S component and also kinds of tofu.

View full abstract