NIPPON SHOKUHIN KOGYO GAKKAISHI
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Volume 18, Issue 12
Displaying 1-7 of 7 articles from this issue
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  • Studies on Citrus Carotenoids
    Part V. Effect of cathode ray irradiation on the carotenoid pattern of citrus peel and on the incorporation of 2-14C-mevalonic acid into carotenoids
    KEIJI UMEDA, KOJI KAWASHIMA
    1971 Volume 18 Issue 12 Pages 557-562
    Published: December 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.557
    JOURNAL FREE ACCESS
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    Japanese orange (Citrus Unshiu) was irradiated by electron accelarator and the change of carotenoid pattern was investigated.
    The total carotenoid of 2.5 Mrad irradiated peel was reduced to about 60% but gradually increased in parallel with the unirradiated control. At the dose of 12.5 Mrad, more than eight days were required to restore the carotenoid content.
    The change of carotenoid pattern after the irradiation was almost the same in the 2.5 Mrad and 12.5 Mrad samples; decrease of diol diepoxide and monol monoepoxide carotenoids; increase of diol, diol monoepoxide and polyol carotenoids; little change of hydrocarbon and monol carotenoids were observed.
    2-14C-MVA was absorbed from vascular bundle of orange. The effects of irradiation treatment on the synthesis of 14C-carotenoid from 2-14C-MVA was investigated. (Received May. 20, 1971)
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  • Studies on the Constituents and Processing Methods of Japanese Chestnut
    Part IX. Lipids in edible portion of chestnut
    TAKAAKI MANABE, MASANOBU KODAMA, YASUMORI BESSHO
    1971 Volume 18 Issue 12 Pages 563-568
    Published: December 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.563
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    Lipids in both surface part and central part in the edible portion of chestnut were extracted and divided into three fractions, free fatty acids, neutral fat and phospholipid. Constituents of the fatty acids of the fractions and unsaponifiable substances were analyzed.
    Fatty acids in saponifiable substances were found to be linoleic, palmitic, oleic and linolenic acid as main component in both parts and each fraction, but ratios of oleic acid and saturated fatty acids to total fatty acids were much in surface part.
    The amount of unsaponifiable substances to total lipids was 40% in surface part and 34% in central part. It was found that paraffin hydrocarbon and phytosterols existed in unsaponifiable substances and a main component of the phytosterols was β-sitosterol.
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  • Studies on the "Hyuga-natsu" a Kind of Summer Orange, Citrus Tamurana
    Part IV. Volatile organic acid and terpene constituents of peel oil
    RISAKU KADODA, TAKEHIKO NAKAMURA
    1971 Volume 18 Issue 12 Pages 569-573
    Published: December 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.569
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    Essential oils were first extracted with peroxide free ethyl-ether from citrus Hyuga-natsu, recovering by the steam distillation under a reduced pressure. The fractionation into organic acid and terpenes from the oils were carried out as follows. Organic acid fractions were obtained by methylation (diazomethane method) after extraction with NaHCO3 and terpene by column chromatography, respectively. The components of each fraction were identified by a gas chromatography with the following results.
    From the acid fraction formic, acetic, propionic, iso-, n-butyric, iso-valeric, n-caproic, nenanthanic, n-caprylic, n-pelagonic and capric acid were obtained. The dominant acids were acetic and n-caproic occuping nearly 40% of total acids.
    From the terpene fraction, α-, β-pinene, myrcene, α-phellandrene, α-, γ-terpinene, p-cymene and d-limonene were identified. α-Limonene was the major constituent.
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  • Pectinase Preparation for Making Clarified Orange Juice
    Part VI. Purification of the accelerating factor for the clarification and some enzymic activities on several substrates by the factor
    TAKAYUKI FUKUI, DANJI NOMURA
    1971 Volume 18 Issue 12 Pages 574-582
    Published: December 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.574
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    Purification of the accelerating factor for the clarification in Hirotake cellulase preparation was carried out by some methods such as salting out with ammonium sulfate and gel filtration with DEAE-sephadex A-50, sephadex G-200 and Duolite A-2, and was found that these methods were the most suitable to that purpose.
    The obtained accelerating factor by this method contains a xylanase which is smaller in molecular weight and more acidic stable than general xylanase, and also contains a hemicellulase fraction which reacts to a wheat hemicellulose (D) in the acidic medium.
    This factor also reacts to the citrus hemicellulose from which made citrus natsudaidai carpel and juice precipitate. Araban in citrus pectin was degraded by this factor in acidic region of reaction medium, but the reaction mechanism was unknown in details in what sorts of enzyme was concerned in the factor.
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  • Effect of Emulsifiers on the Crystal Growth of Solid Edible Fat
    Part I. Effect of Lecithin
    ISAO NIIYA, EMIKO MORISE, MASAO IMAMURA, MASAKAZU OKADA, TARO MATSUMOT ...
    1971 Volume 18 Issue 12 Pages 583-588
    Published: December 15, 1971
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.18.583
    JOURNAL FREE ACCESS
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    Samples of hardened soybean oil, hardened palm kernel oil, beef tallow and lard, added with 1-10% of lecithin and tempered at 10° and 30°C, were submitted to the measurement of opencapillary melting point and solid fat index, and observation on polymorphic transition and crystal growth under an electron microscope. In hardened soybean oil, addition of lecithin resulted in higher melting point and solid fat index marked crystal growth, but the addition of lecithin had the effect of inhibiting crystal growth in the case of hardened palm kernel oil. Addition of lecithin had hardly any effect on beef tallow and lard, indicating probably interaction between fat and lecithin.
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  • Effect of Emulsifiers on the Crystal Growth of Solid Edible Fat
    Part II. Effect of malic acid monoglyceride ester and sorbitan mono-fatty acid ester
    ISAO NIIYA, EMIKO MORISE, MASAO IMAMURA, MASAKAZU OKADA, TARO MATSUMOT ...
    1971 Volume 18 Issue 12 Pages 589-594
    Published: December 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.589
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    Two kinds of sorbitan mono-fatty acid ester and two kinds of malic acid monoglyceride ester were added to the four kinds of solid fat used in the previous work. Addition of sorbitan monofatty acid ester to hardened soybean oil accelerated crystal growth while the addition of malic acid monoglyceride ester inhibited it. Addition of either of these esters had the effect of inhibiting crystal growth in hardened palm kernel oil. In case of beef tallow and lard, addition of the any emulsifiers has hardly any effect on the melting point, solid for index and on crystal growth.
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  • [title in Japanese]
    1971 Volume 18 Issue 12 Pages 595-600
    Published: December 15, 1971
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.18.595
    JOURNAL FREE ACCESS
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