NIPPON SHOKUHIN KOGYO GAKKAISHI
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Volume 18, Issue 10
Displaying 1-8 of 8 articles from this issue
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  • Studies on Browning Mechanism of Tomato Products
    Part. 3. The separation and determination of reductones in tomato products
    YOSHIRO ADACHI, NOBUO UKAI, SADAYOSHI KOSUGE
    1971 Volume 18 Issue 10 Pages 455-460
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.455
    JOURNAL FREE ACCESS
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    In order to investigate the polarografic determination of ascorbic acid (AsA) and other reductones in tomato products, a comparison of the polarograms of the condensate of dehydroascorbic acid (DAsA) or other reductones with o-phenylenediamine (o-PDA) was carried out.
    AsA content in tomato products was able to determine without any significant interference of other reductones. And it was possible to determine relative content of other reductones from the wave height at the different potential from DAsA-o-PDA potential.
    Decrease of AsA and increase of other reductones in their amount were accompanied by browning of tomato products.
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  • Studies on Volatiles of Banana Fruits, Esterification of Added iso-amyl Alcohol in Pulp Disks
    YOSHINORI UEDA, KUNIYASU OGATA, ATSUSHI YASUDA
    1971 Volume 18 Issue 10 Pages 461-467
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.461
    JOURNAL FREE ACCESS
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    Mechanism of esterification of alcohol using banana pulp disks was investigated. The alcohols, mainly iso-amyl, alcohl were added to the disks in the form of solution (infiltration method) or vapor. Conversion of isoamyl alcohol to acetate was not observed with mature-green banana while it occurred sharply in the course of ripening of fruits. The conversion was supposed to be enzymatic reaction, and some inhibitors (monoiodoacetate, sodium azide), N2 atmosphere, soaking in water depressed the rate of esterification considerably. When banana pulp was homogenized, the reaction stopped and, on the contrary, iso-amyl acetate added was hydrolized rapidly. The addition of ATP and CoA did not show any effect on esterifiication, while the addition of acetic acid immediatly increased iso-amyl acetate production. Rapid esterification of added alcohol vapors (C3 iso-C4, C4, iso-C5, C5) took place on pulp disks.
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  • Studies on Citrus Carotenoids
    Part. IV. Carotenoid pattern of various citrus peels
    KEIJI UMEDA, YYOSHIKAZU TANAKA, TSUNEO ONO
    1971 Volume 18 Issue 10 Pages 468-475
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.468
    JOURNAL FREE ACCESS
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    Similarity of carotenoid pattern was compared among various kinds of citrus peels. There were four typical carotenoid patterns.
    The pattern of citrus peel greatly depends on the content of monol and diol-diepoxide carotenoids. Some peels contained unknown carotenoid which characterized bright red colour.
    Typical four carotenoid patterns are as follows; monol predominant "Yatsushiro type", ; dioldiepoxide predominant "Valencia orange type", ; monol and diol-diepoxide predominant "Unshiu type", and unknown carotenoid predominant "Cleopatra type".
    The relation between the carotenoid pattern and the morphological classification of citrus fruit was discussed. Most of the morphologically same citrus fruit were found to show the same carotenoid pattern.
    The carotenoid pattern will be one of the subsidiary methods for the classification of citrus fruit.
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  • Pectinase Preparation for Making Clarified Orange Juice
    Part V. On the accelerating factor for the clarification in Hirotake (Tramates sanguina) cellulase preparation
    TAKAYUKI FUKUI, DANJI NOMURA
    1971 Volume 18 Issue 10 Pages 476-481
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.476
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    In the previous paper, it was reported that a fraction free from polygalacturonase and pectinesterase activities in a commercial cellulase preparation from Hirotake contained an accelerating factor for the clarification.
    In this paper, more detailed investigation was carried out to obtain the following results. (a) An accelerating factor for the clarification existed in an acid and thermo-stable hemicellulase fraction. (b) An accelerating effect was not seen for active parts of hydrocellulase and carboxymethyl cellulase. (c) An accelerating effect for clarification was seen in a xylanase active part of hemicellulase, but its detailed role was not revealed.
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  • Studies on Citrus Carotenoids
    Part 6. On the redder carotenoid group contained in peel of Citrus Unshiu var. Benidobashi
    KEIJI UMEDA, YOSHIKAZU TANAKA, SADAOMI SATO
    1971 Volume 18 Issue 10 Pages 482-487
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.482
    JOURNAL FREE ACCESS
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    The unknown carotenoid group existing in amount of 20% or more and contributing to the bright red color of the Unshiu var. Benidobashi peel have been examined. The unknown craotenoid group occurred between the monol monoepoxid and diol on the TLC, was seperated into three carotenoids of UL, U2 and U3 in order of non-polarity. All threse carotenoids showed orange to pink color on the TLC and U1, U2 and U3 were present in the ratio of 60.0%, 28.8% and 11.2% respectively.
    Every unkown carotenoids had one of hydroxy group in β-ionone ring and one of aldehyde group in chromophoric double bonds system. The properies of these unknown carotenoids were compared with unusual citrus carotenoids and ketonic carotenoids such as semi-β-carotenone, capsanthin, capsorubin, reticulataxanthin and citraurin. Investigations of spectral absorption maximum, shape of spectral absorption curve, NaBH4 reduction on aldehyde group and changes of polarity with methylation resulted in that U1 was considered as citraurin or citraurin-like carotenoid, U2 was identical to the reticulataxanthin and U3 was the cis-from of U1.
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  • On the alkali-treatment of Onikusa (Gelidium japonicum) and Makusa (Gelidium amansii)
    TAKESHI HIRAMITSU, KANEO HAYASHI
    1971 Volume 18 Issue 10 Pages 488-490
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.488
    JOURNAL FREE ACCESS
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    The alkali-treatment of Onikusa (Gelidium japonicum) and Makusa (Gelidium amansii) and preparation of agar from these seaweeds were carried out under various conditions.
    Yield and total SO3 of agar and jelly strength and melting point of agar gel were measured. Furthermore, the agar components, agarose and agaropectin were separated by treatment with sodium iodide.
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  • Recent Progress of Technical Controll of Microorganisms in Food Plants
    MASAMOTO IMADO
    1971 Volume 18 Issue 10 Pages 491-497
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.491
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    1971 Volume 18 Issue 10 Pages 498-504
    Published: October 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.498
    JOURNAL FREE ACCESS
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