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Volume 27, Issue 7
Displaying 1-10 of 10 articles from this issue
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YOSHINOBU NISHIDA, RITSUKO NIIHARA, DAIZO YONEZAWA1980 Volume 27 Issue 7 Pages 323-326
Published: July 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSTenobe-somen after "Yaku" showed a poor swelling property on cooking in comparison with the one before "Yaku". To investigate the cause of the change, starch was isolated from somen before and after "Yaku", respectively, and compared in terms of solubility, swelling power, amylogram, X-ray diffractions patterns and viscosity. No significant difference was found except that viscosity was slightly mower with the starch after "Yaku". On the other hand, somen powder before and after "Yaku" showed differences in both the swelling property and the amylogram. It was pointed out that the change of some physical properties of tenobe-somen was not due to the changes of starch itself during storage but to surrounding factors affecting gelatinization of starch, such as amylase, free fatty acids etc.View full abstractDownload PDF (228K) -
YOSHIRO KAMATA, SAMIKO KAMATA, KAZUYOSHI OKUBO, KAZUO SHIBASAKI1980 Volume 27 Issue 7 Pages 327-331
Published: July 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSAcid precipitated soybean protein was denatured with 8M urea and dialyzed against 0.05M Tris-HCl buffer(pH 8.0). The protein solution became a high viscous solution or a gel by dialysis against the 12-fold excess of the buffer, but dialysis against the 40 or above fold excess of the buffer did not result in gelation. The viscosity of the obtained solution highly decreased by the addition of 2-mercaptoethanol. This suggests the large contribution of disulfide bridges to the gel structure. A part of these bridges was formed during the urea denaturation. However, it was not clear that only disu1fide bridges were responsible for the gel structure. Also, SDS polyacrylamide gel electrophoresis showed that glycinin mainly contributed to the disulfide bridge formation.View full abstractDownload PDF (329K) -
RIICHIRO USUKI, NORIKO TAKASO, TAKASHI KANEDA1980 Volume 27 Issue 7 Pages 332-336
Published: July 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSA study was undertaken to evaluate the oxidative deterioration of frying oils by the measurment of ultraweak chemiluminescence using the single photoelectron counting system. For the measurement of chemical characteristics and chemiluminescence, potato-fried soybean oil was prepared in a labora-tory, and 10 kinds of frying oils were also collected from food manufacturers. The results showed that the increase of emission intensity was correlated to the degree of the oxidative deterioration in all frying oils. However, since the deteriorated frying oils revealed different emission intensities de-pending on their kinds and heating procedures, it was rather difficult to compare them quantitatively. It was suggested that in the case of thermally oxidized soybean oil, there would be various emitting species, in which active oxygen would be partly responsible for chemiluminescence.View full abstractDownload PDF (305K) -
KYOKO SAIO, KEIKO BABA1980 Volume 27 Issue 7 Pages 343-347
Published: July 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSMicroscopic structures of soybean cotyledonary tissues were investigated, using both Chinese soybean stored at 35°C, 80% RH for 10 months(Stored beans)and that stored in a refrigerator(Control beans) as materials. In stored beans, losses and breakage of cell structure, deformation of protein bodies and disappearance of starch granules were observed, moreover, the change of the staining behavior of spherosomes with osmium was found clearly. Through the estimation of reducing power by O2-Shiff reaction and by the formation of ferricyan blue, the difference between stored and control beans was recognized definitely. In this experiment, slices of Epon block initially prepared for a transmission electron microscope were stained with Sudan black 10B, Comassie Brilliant Blue and periodic acid-Schiff reaction, and successfully observed under a light microscope.View full abstractDownload PDF (6490K) -
NAOKAZU OHTA, GORO KUWATA, HIROSHI AKAHORI, TADAO WATANABE1980 Volume 27 Issue 7 Pages 348-351
Published: July 15, 1980
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESSThe separation of isoflavones by high performance liquid chromatography (HPLC) was studied. HPLC of daidzin, genistin, daidzein and genistein were performed by the reversed phase method with a linear gradient elution with methanol (40-90%) on TSK-GEL, LS-410 as a stationary phase. The method was applied to the determination of isoflavones in soybeans. Defatted soybeans were extracted with ethanol, and the ethanol extract was treated with acetone and ethyl acetate. The ethyl acetate fraction was fractionated by silica gel and Sephadex LH-20 column chromatography. Main six peaks separated by HPLC of the acetone and ethyl acetate extracts were recognized as daidzin, genistin, 6″-O-acetyl daidzin, daidzein, 6″-O-acetyl genistin and genistein, respectively.View full abstractDownload PDF (220K) -
SATOSHI FUJII, MASAHARU ISHIBASHI, SHIRO KISHIHARA, MASAHIKO KOMOTO1980 Volume 27 Issue 7 Pages 352-353
Published: July 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSBis-5, 5'-formylfurfuryl ether(I)that is bis ether of 5-hydroxy methyl furfural(5-HMF)was isolated from the commercial edible caramel color. I had disagreeable afternote like 5-HMF. I was existed in all caramels tested, and the caramel of which pH was low contained higher amounts of I. Especially, the content in a ammonia-sulfite caramel(pH3.35)was as large as 0.072%.View full abstractDownload PDF (145K) -
HIDEAKI OHTA, YOSHIAKI SHIMIZU, SUMIO KAWANO, AKIRA HAYAKAWA, ATSUO WA ...1980 Volume 27 Issue 7 Pages 354-357
Published: July 15, 1980
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSA rapid and convenient method based on conductometry was developed for measuring organic acid content in the processing tomatoes. The equation(1)was obtained between the acid content(y) in the tomato juice and specific conductance(x)of tomato juice diluted with water to the 600 times at 20°C
(1)
The organic acid content calculated by the equation(1)and specific conductance measured agreed with the value obtained from potentiometric titration method with an error of 0.02%.View full abstractDownload PDF (246K) -
TAKESHI YASUI, TAKESHI FURUKAWA, SAKI HASE1980 Volume 27 Issue 7 Pages 358-362
Published: July 15, 1980
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSUsing a LiChrosorb NH2(10μm)column, fructose, glucose, lactose and sucrose were separated and determined quantitatively. Samples were dissolved in water or diluted with water if necessary, treated with 80% ethanol, centrifuged at 1150g, and then the supernatants were injected into a liquid chromatograph without further purifications. Analytical time was less than 10 minutes. The average recovery of lactose added to samples was 102.3%. Precision study showed when the sugar content was more than 1%, the average of coe fficient of variations was 4.5%.View full abstractDownload PDF (289K) -
OOKI NAKAYAMA1980 Volume 27 Issue 7 Pages 363-370
Published: July 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (2963K) -
1980 Volume 27 Issue 7 Pages A30-A33
Published: July 15, 1980
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSDownload PDF (317K)
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