Rats fed on a purified diet (corn starch 50.8%, case in 23.3%, cellulose 3.0%, mineral 14.0 %, moisture 8.9% and lard 10.0%) were given glucosamine-HCl (GA-HCL), free gluco samine (FGA), browning product of glucosamine (BGA) (0.49/rat/week) as drinking water f or 3 weeks, and total cholesterol (T-Chol) and triglyceride (TG) as well as fatty aci d compositions in serum and liver were an alyzed. The results obtained are as foll ows: l) Body weight gain was lower for the FGA and BGA groups than for the control an d GA-HCl groups, but total lipid contents and weight of liver were comparable amon g the groups. 2) Concentrations of serum T-Chol and TG were lower in the FGA and BGA groups. 3) BGA lowered the proportion of total polyenoic acids in the total lipi d fraction of serum and liver.

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Changes in characteristics of lipids contained in cereal grains, cereal grain powders, peas, beans and pu1se products by ozone treatment were investigated. Those samples were treated with ozone under following conditions; ozone concentration, 0.05-50ppm;temperature, 10°C; time, 1h and flow rate of ozone-oxygen stream, 100l/nin. Each samples were treated with ozone under following conditions; ozone concentration, 0.05-50ppm;was packed in a polyethylene pouch and stored at 10 and 30°C. Changes in the characteris-tics of lipids in each sample was determined durings torage for 60 days at intervals. Resultsindicated that: 1) Oxidation of lipids contained in cereal grains, cereal grain powders, peasand beans were rarely observed by 0.05-5ppm ozone treatment. However, considerabledamage of lipids contained in Sarasi ann (Bean jam powder) and cereal grain powders were observed when treated with more than 5ppm and 50ppm ozone, respectively. 2) At 10 and30°C storage for 60 days, oxidation of lipids contained in cereal grains, cereal grainpowders, peas and beans were not observed by 0.05-5ppm ozone treatment. However, oxidation of lipids contained in cereal grain powders treated with more than 50ppm ozonewas observed. Oxidation of lipids was mainly attributed to ozone remained in the polyethylene pouch. Cereal grain and cereal grain powders retained ozone for relatively long period in polyethylene pouch.

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The effects of oil and protein on the degree of se1f-supporting (property) and texture of starch gels were investigated. The results obtained can be summerized as follows: (1) The degree of self-supporting (property) was equal to a control (=starch alone) or reduced by addition of oil and/or protein except for a few cases. (2) On the effects to the texture, "hardness" had a tendency to increase due to addition of oil, while this term decreased by addition of protein. When a sample was prepared together with oil and protein, they exhibited an additive effect to the hardness of gels. The effects on "cohesiveness" and "adhesiveness" were changeable depending on the combination of oil and protein.

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A coaxial cylindrical rheometer was constructed to measure the viscoelasticity of Chinese yam. The effects of amplitude, frequency and heating temperature on viscosity and rigidity of the yam were examined. In addition, the effects of the velocity of raising threads and the heating temperature on the spinnability of the yam were also determined. The results obtained were as follows: 1) The viscosity and rigidity of the pulp of ground yam decreased with an increase in amplitude within a range of 0.02-0.12 rad, whereas the viscoelasticity of the viscous supernatant extracted from the yam showed little dependence on the amplitude. 2) Ground or extracted yam showed a frequency dependence of the viscoelasticity within arange of 0.02-0.20Hz. The viscosity of these materials decreased and the rigidity increased as the frequency of the forced oscillation increased. This tendency was considerably clear inthe viscous supernatant. 3) Heating temperature (20-60°C) gave little effect on the viscoelasticity of the materials. However, the viscosity and rigidity of the viscous supernatant decreased rapidly at temperatures above 60°C. 4) Spinnability of the pulp of ground yam was independent on the lifting velocity of the rods, while for the viscous supernatant, it exhibited a maximum value at a velocity of about 7cm/s. 5) Spinnability of both materials decreased rapidly at temperatures above 60°C.

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Glucose was released as a byproduct when 4'-galactosyllactose (4'-GL) was producedfrom lactose by resting or immobilized cells of Cryptococcus laurentii OKN-4. Fordigestion of this glucose, cells of Saccharomyces such as Baker's yeast were added in areaction mixture containing Ca-alginate immobilized cells of Cr. laurentii and lactose. As aresult, no glucose was observed in the reaction mixture, and the 4'-GL production rate withaddition of Baker's yeast was enhanced with little other oligosaccharides. In this reactionsystem, the operation pH was 3-7, the optimum temperature was 40°C and the repeatedtch reaction was possible. The cell quantity (at dry cell weight) of Baker's yeast requiredfor the reaction was 0.2 times as much as Cryptococcus

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The alcohol fermentation of persimmon (cv. Fuyu) and kiwifruit (cv. Heiward) was studied in connection with continuous production. As substrata, these fruits juice and test media containing 15% sucrose, some neutrients approximated to these juice were used. In terms of resistance for potassium metabisulfite, high viability and quality of wine, Saccharomyces cerevisiae kyokai No.9 was selected as most suitable yeast. Immobilized cells were entrapped under sterile conditions using calcium alginate. Temperature of fermentation was set at 15°C for good flavor and prevention of coloring, and safety addition ratio of immobilized cells at this temperature was 30%. Optimum values for gas velocity of nitrogen or carbon dioxide, the ratio of fermentor (F) diameter/F-depth and the concentration of dissolved oxygen were 100ml/min, 0.70, 2% respectively. In these conditions, a bench-scale continuous fermentation test was done for 50 days without contamination.

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Bacillus subtilis var. saccharolyticus was cultivated in a 500-liter fermentor c ontaining 200 liter of a medium of 5% sucrose, 5% corn steep liquor, 0.6% (NH₄)₂ HPO₄ and 0.02% KCl at 30°C for 16-24hours. Forty times as much levansucrase activity as in static culture was obtained in this culture broth. Invertase (sucrose hydrolyzing activity) was con taminated in the culture broth, but this activity was depressed by carring out the enzyme act ion at pH 5.0. Twenty liter of the enzyme solution (30 000 units) was incubated with the mixtur e of 10kg sucrose and 10kg xylose at pH 5.0 at 50°C for 20hours. From the reaction mixture, 5.7kg of xylosylfructoside was obtained after carbon column chromatography.

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A method for tke manufacture of bean sprouts (soybean, black gram and green gram) containing a high level of γ-amino butyric acid (GABA) was investigated. Bean sprouts were cultivated under usual conditions for 3, 5, 7 and 9 days. Then the sprouts were packed in a polyethylene film bag which was flushed by oxygen, nitrogen, carbon dioxide gases and air. The sprouts in the bags were kept for 18hours at 30°C in the dark. The sprouts were homogenized with 75% ethanol and the resulted homogenates were heated with a reflux condenser on a water bath. The filtrates from the hot homogenates was cooled and extracted with hexane to remove lipids. A separated ethanol solution was filled up to a 100ml, then an aliquot of the solution was evaporated to dryness. GABA in this fraction was converted to the propyl ester of heptafluore butyrie (HFB) derivative and analyzed by gas chromatography (programed 50°C-280°C, on a column packed with SE-30). As a result, a cotyledon portion of 9 day-old sprouts treated with carbon dioxide for 18 hours was found to contain 156.8mg/100g of GABA, which was about 7.4 times more than that of control (before treatment), while anaerobic treatment with nitrogen gas showed less effect on accurmulation of GABA in the bean sprouts. It is noteworthy that soybean and black gram sprouts accumulate GABA, hypotensive material, by rather simple treatment to vary ambient atmosphere to carbon dioxide gas for last few hours in the process of sprout production.

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A difference spectral method was employed for determining the o-diphenol oxidizing activities in Japanese pear polyphenoloxidase (EC 1. 10. 3. 1), using a principle that ascorbic acid (AsA) reducesquantitatively the o-quinone formed from o-diphenol by a polyphenoloxidase. A linear relationship was observed between the AsA oxidation, which was expressed asE₂₄₃, and the reaction time, within about 10min. The rate of the AsA oxidation was proportional to the amount of the emyme present. These results showed that the AsA oxidation rate can be adopted for determining o-diphenol oxidizing activities. The activities during fruit development of Japanese pear were measured by this method. The strong activities of o-diphenol oxidation were found in young fruits and these activities sharply dropped as the fruits developed.

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Sour liquid sponge for bakery was produced by immobi1ized lactic acid bacteria. Lactobacillus sanfrancisco was immobilized in 2% alginate gel, and then these gel beads were packedin a polyurethane vessel which was fixed onto the rotation staft. After the vessel was set into a jar-fermentor, 750g of heat treated wheat flour, 1500g of sterilized water and 7.5g of maltose were mixed into the jar-fermentor. The fermentanion was carried out at 30°C by rotating the vessel containing gel beads an 100rpm. The medium was withdrawn every 24h, and fresh sterilized medium was supplied. Fermentation was continued for 45 days. No adverse effect was observed on produced liquid sponge, when compared with liquid sponge produced by a conventional method.

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L-Ascorbic aid, tocopherol, carotene and chlorophyll contents of various teas were determined by high performance liquid chromatography. Ascorbic acid was measured on Inertsil ODS-2 with amperometer at+500mV vs Ag/AgC1. Tocopherols were extracted from the sample with hexane and pretreated using florisil mini column, and determined on LiChrosorb NH2 With a flouorescence detection. Carotene and chlorophylls were separated on Zorbax ODS and detected with visible wavelength detector. All kinds of those compounds examined were found much more in sencha than semi-fermented (Oolong) and fermented (Black) teas. The average contents of ascorbic acid, a-tocopherol, a and β-carotene in sencha were 167, 13.5, 3.0 and 40.2mg/100g, respectively. In sencha, carotenes(α+β; X) were correlated With chlorophylls (a+b; Y): Y= 6.73 X-86.5, r=0.912. Those compounds in the solutions decocted from teas by usual way were also determined. These compounds except ascorbic acid did not detected.

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Nucleic acid contents of 29 kinds of Japanese foods, including 7 kinds of meats and poultries, 3 kinds of eggs, 11 kinds of seafoods, 2 kinds of cereals, 2 kinds of legumes, 2kinds of fungus, 1 kind of fruit and 1 kind of yeast, were determined by SCHMIDT-THANNHAU-SER-SCHNEIDER method or ion-exchange chromatography. The nucleic acid contents ofalmost all samples were in the range of 200 to 400mg per 100g of fresh weight. The sampleswith high nucleic acid content were pork liver, salmon roe, purple laver and baker's yeast. Although proportion ratio of nucleic acid nitrogen to total nitrogen of almost all the sampleswas 2%, that of the samples containing high nucleic acid was more than 10%.

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