Effects of polysaccharides and free sugars in miso on the formation of texture and color of miso were investigated. Miso which holds so much liquid by its insoluble portion has a characteristic texture. Among the insoluble substances, polysaccharides, especially pectic substance showed most intense liquid-holding capacity. As the results, it was assumed that pectic substance and free sugars mainly affected on the viscosity where as cellulose consisted the basis of the texture of miso. Coloring test was performed using the same concentration of sugars and amino acids as those of miso resulting in reconfirmation that the effect of pentose, though not so much quantity, was most definite and that of glucose, a dominant component of the sugars in miso, was considerably large on the formation of color.

View full abstract

State of water in dehydrated myosin was studied by dielectric dispersion measurements and differential thermal analysis. When dielectric constant and relaxation frequency were ploted as a function of Aw of dehydrated myosin with or without 0.3M sucrose, the state of water was divided to three segments demarcated by M1 and M2 which corresponded to water monolayer and water multilayer obtained from the sorption isotherm by B.E.T. and Bull's analysis. The dielectric constant of dehydrated myosin differed from that under the presence of sucrose. On the other hand, the relaxation frequency was similar to that under the presence of sucrose. This implied that the molecular rotation of water was similar in each system in spite of difference in polariza- bility of water between the two systems. In the thermograms obtained by heating from 50°to 200°C, two endothermic peaks were shown, one of which was existed below 100°C and the other was above 100°C. The latter of dehydrated myosin with sucrose was larger than that without sucrose at any tested dehydration stage. During humidification process, the increase of peak was observed only in the areas below 100°C in the case of dehydrated myosin either with or without sucrose. Hysterisis observed in sorptions might be due to the incorporation of free water which is hardly convertible to the bound water during the humidification process. From these results, it was concluded that water in the dehydrated myosin was existed in three different states. Protective effect of sucrose on the denaturation of myosin may partly be attributable to the states of water around the myosin molecule which is itself affected by the presence of sucrose.

View full abstract

Rice hulls have good potential as a new carbohydrate resource. However, the polysaccharides contained in rice hull are desired to be hydrolyzed to sugars and appropriate pretreatments are essential in order to enhance their susceptibility to the enzyme, because cellulose, xylan, lignin and silicate are firmly bound in the rice hull as structural supports. The effects of cryomilling of rice hull was the reduction of its bulk so that the volume was reduced to about one fourth of its original volume and no crystalline form of the treated cellulose was observed from X-ray diffractogram. The cryomilling of rice hull cellulose increased enzymatic hydrolysis rates and yields of glucose over 10 times but not completely. This means that it is not able to disrupt completely the physical structure of the components such as lignin, which causes steric hindrance of enzyme action to cellulose, surrounding the cellulose fiber by physical treatment. However, the cryomilled cellulose extracted by cellulose solvent or treated with lignin solvent was almost completely saccharified by only Cx-glucanase of Asperigillus niger without using C1-enzyme of Trichoderma viride. On the other hand, hemicellulose and silicate did not disturb enzyme reaction to cellulose.

View full abstract

The relations of acidities, sugar contents, sugar-acid ratio and juice concentrations with the preferences were analyzed organolepticaly on the Satsuma mandarin (Citrus unshiu Marc.) beverages. Various Satsuma mandarin beverages with different acidities, sugar contents and juice concentrations were prepared by adding citric acid and sucrose to diluted Satsuma mandarin juices. Twenty panels rated the overall impression, sweet intensity, sour intensity and sweet-sour balance on a 7 point scale. Results were as follows: (1) The Satsuma mandarin beverages containing juice at 10%, of which acidities and sugar contents were as follows; acidity: 0.75, 0.65 and 0.55%, brix: 14 and 13, were very preferable. As to the Satsuma mandarin beverages of 50% juice, preferable acidity and sugar contents were 0.65, 0.55 and 0.45 for acidity and 13, 14 and 12 for brix. (2) Sour intensity was increased proportionaly to citric acid concentration, on contrary to sugar content which showed reversed effect. These phenomena were more remarkable when the juce content was at 10% than that was at 50%. (3) More acceptable sour-sweet intensity balance was might agreed with desirable sour intensity. Especially too sour ones were remarkably disliked. (4) Children liked less sweet beverages than adult do. (5) No relations of sugar-acid ratio with the preference for Satsuma mandarin beverage were observed, it rather be seen that acidities or sugar contents indicated more directory effect on the preference. (6) In the case that acidities and sugar contents were the same level, it seemed that high juice concentrations gave good effect on the preference.

View full abstract

Cotton cellulose powder (5g) was dissolved in 20ml solution of conc. H2SO4-conc. HCl (1:1) and then 60ml of conc. HCl was added, and it was hydrolyzed partially at 20°C for 5hr. The produced cellooligosaccharides were recovered by cold acetone fractionation from 70 to 95%, and the yield was about 250mg in tatal. The cellooligosaccharides were separated to G1, G2, G3, G4 and G5 by paper chromatography with n-butanol-pyridine-water (4:4:1) and the elution profile of the cellooligosaccharides by Bio-Gel P-4→P-2→P-2 series column showed a good separation of G1-G8. These results show that the cellooligosaccharides prepared by this method can be used for analytical standards of paper chromatography and filtration.

View full abstract

The experiment was carried out to examine the effect of 6 kinds of packaging materials on the keeping quality of soybean, mungbean and red (AZUKI)-bean sprouts. Polyvinilyden chloride laminated cellophane and polyvinilyden chloride (Saran wrap) were suitable as packaging material. The periods of the shelf life at 0-5°C were 14-15 dayS for soybean sprouts and 10-11 days for mungbean sprouts as well as red bean sprouts.

View full abstract