The relation between denaturation of fish myofibril added with sugars and unfrozen water by dehydration was studied. Myosin B Ca-ATPase activity was measured as an indicator of the protective effect on denaturation of myofibrils, and the amount of unfrozen water was also determined by applying the technique of differential scanning calorimetry. By the addition of sugars inactivation of myosin B Ca-ATPase activity of myofibril was depressed to a great extent and the amount of unfrozen water increased. The protective effects of various sugars against dehydrated denaturation increased in the following order: disaccharide≥monosaccharide (hexose)> tisaccharide≥monosaccharide (pentose). The amount of unfrozen water increased with this order, showing close relation between unfrozen water and denaturation of myofibrils. The protective effects is considered to be caused by increasing unfrozen water with interaction between sugar and water surrounding the myofibrils. This effect will be largely affected by structural eatures of the sugars.

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Manufacturing process of high fat cream (HFC-over 82% of milk fat content) and its characteristics were investigated for extensive use as a fatty raw material. The most appropriate cream separator among three types was selected for stable processing with locating orifices at inlet or outlet of it for increasing fat content by agglomeration of fat globule. Vacuum cooler was also introduced for degas, moisture control by evaporation and first stage gentle cooling HFC by flashing. The employment of an altered surface scraped heat exchanger as a succeeding operation at second stage gentle cooling was satisfactory in establishing continuous process of HFC refraining to invert the emulsion phase (O/W type). This O/W type emulsion of HFC which tends to be inverted its phase to W/O type were able to dissolve water soluble additives such as sucrose and salt. Storing of HFC at 5°C, however, caused the inversion of the emulsion system to W/O type spontaneously. The melting point of solidified HFC was almost 2 to 3°C lower than that of unsalted butter. It can be presumed that liquid fat is interlocked within HFC in comparison with butter whose manufacturing has washing process to cool agglomerated butter particles resulting in effluent liquid fat.

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Buttermaking is classified mainly into two methods; conventional and continuous churn. In our previous study, differences in rheological and textural properties among four types of butter had already been confirmed. One of them, made by Golden-flow method which had most productive afficiency, had much larger quasistatic and fluidity contants than the others since this method seemed to have poor aging treatment to crystallize milk fat. Hardness and spreadability of butter are well recognized to depend on the dispersion, size and agglomeration of butter fat crystal which was grown up in milk fat globule during aging treatment.A new continuous butter manufacturing method using HFC (high fat cream contained over 82% of milk fat), and the properties of the butter were investigated. This method was achieved through the replacement of aging treatment by pressurizing under 40kgf/cm² and kneading which gave appropriate physical properties and wrapping acceptability. It was revealed from the measurement by the differential scanning calorimeter and kinematic viscosity monitoring system that pressurizing fresh cream resulted in promotion of crystal growth and stable form.

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Determination of total sulfur dioxide (SO₂) in various foods was attempted by use of a biosensor consisted of a SO₂-oxidizing autotrophic bacterium (Thiobacillus thiooxidans) and an oxygen electrode. This biosensor could selectively detect free SO₂. For the determination of total SO₂, combined SO₂ was previously decomposed into free form by heating under the acid condition (0.5N H₂SO₄). The optimum temperature and the heating time for the decomposition were 85°C and 10min, respectively. The recovery of SO₂ from orange juice and standard sample (glutaraldehyde sodium bisulfite) was 94% and 100%, respectively. The contents of SO₂ were coincided with the values obtained by the modified Rankine colorimetric method. The biosensor method was excellent in reproducibility, and the minimum limit of quantitative analysis was 0.1μg/g as SO₂ in sample. Required measurement time and sample volume for one analysis by the biosensor was about 5min and 3ml, respectively. From the above results, it was proved that this biosensor method was applicable to the determination of total SO₂ in various foods in place of the modified Rankine method.

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Measurement of buffering capacity (BC) has been tried to apply for checking the qualities of various foods. The compounds contributing to the BC, however, has been scarcely identified hitherto. We determined the BC of dried skipjack (Katsuobushi) and the other fish stock (Dashi) materials in the neutral pH range of 6.0-8.0, and identified the compounds contributing to the BC. Among eight Dashi materials, Katsuobushi showed the highest BC in the pH range 6.0-7.0, followed by dried frigate mackerel, dried sardine, and dried mackerel. Contribution of histidine-related compounds such as free histidine, carnosine, and anserine was as high as 40% to the BC of hot-water extracts from Katsuobushi, while the contribution was almost 20% in the case of dried mackerel and dried sardine. Inorganic phosphate contributed above 80% to the BC of hot-water extracts from dried mackerel and dried sardine, while below 40% in Katsuobushi. Histidine-related compounds and inorganic phosphate accounted for above 80% in total to the BC of the above dried fishes. In umami stock which contained large amounts of nucleotides and glutamic acid, on the other hand, these compounds were responsible for the greater part of the BC.

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Effect of butter content (0, 40, 80 and 120% to flour) on the physical properties and the structure of sponge cake batter (200g of egg, 100g of sugar, 100g of flour and O.5g of baking powder) was studied by using a rheometer and a cryo-scanning electron microscope (SEM). The fluidity of batters increased remakably with in creasing butter content from 0 to 120%, and that of batters aged for 10 to 30 min increased with increasing butter content up to 80% and decreased slightly by the addition of 120% of butter. Both dynamic modulus (G') and dynamic loss (G") of batters aged for 10 to 30 min decreased slightly with increasing butter content up to 80%, and the values of batters increased slightly by the addition of over 80% of butter. Significant negative correlation was obtained between the dynamic modulus and the fluidity of batters and also between the dynamic loss and the fluidity of batters. The loss tangent (tanδ) of batters aged for 10 to 30 min decreased with increasing butter content. The change in tanδ with butter content was similar to the change in parameter C obtained from the formula (y=An^Ce^Bn8) derived by 10 biting trials reported previously (y=overall hardness, B=rate of breakdown, C=resistance to breakdown). In addition, the significant correlation was obtained between the tanδ and specific cake volume. Thus, the tanδ seems to be an important parameter explaining the physical properties of sponge cake batter. Mixture of large and small round air cells were observed in the batters with butter content of 0, 80 and 120% by SEM observation. Plication was observed clearly at the surface of lipid globules of 20-60/μm in diameter. From these results, it is concluded that the best physical properties and structure of sponge cake batter are obtained by addition of 80% of butterto flour.

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A feasibility on the production of single cell protein from soybean oil and waste soybean oil was studied. Three strains, Candida rugosa IFO 0591, Candida utilis IFO 0639 and Candida lipolytica ATCC 8661, which were not pathogenic, were used in this study. The cultivation of three strains were carried out using a liquid medium containing 0.5% of oil, 0.67% of Yeast Nitrogen Base and 0.05% of surfactant. When soybean oil was used as a sole source of carbon, Candida rugosa IFO 0591 was superior in cell mass and Candida lipolytica ATCC 8661 in the yield of protein to other strains. On waste soybean oil, both of the cell mass and the yield of protein of Candida lipolytica ATCC 8661 was superior, however the yield of them decreased a little compared with on soybean oil. I concluded that this strain had ability to assimilate waste soybean oil sufficiently.

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Volatile components extracted from various Licorice Roots (Glycyrrhiza glabra L. var. glandulifera) by simultaneous distillation-extraction were analyzed and identified by capillary GC, GC-MS and kovats retention indices. Identified new components in Licorice Roots were 2 aldehydes, 2 ketones, 3 alcohols, 2 acids, 1 phenol, 6 hydrocarbons. It was shown that Licorice Roots contained hydrocarbons (32-59%), acids (30-56%) and phenols (6-18%). The yield of essential oils From Licorice Roots was 0.040-0.059% (W/W%).

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Static headspace gas chromatography has been used for the analysis of flavor components in alcoholic beverages. This method is avery simple and successful, but is rather low sensitive to hard-volatile components. Improvement of sensitivity was studied. Changing the composition of solvents and/or salting caused anincrease of vapor pressure of flavor components in samples, consequently the improvement of sensitivity was achieved. In regard of flavor components in whiskey, dilution with water to 40% an dan addition of sodium chloride raised the sensitivities three times for n-ethyl caprolate and ten times for n-ethyl laurate higher than those withou tpretreatment.

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Porcine globin was succinylated and gelation of the resulting succinylated globin was investigated. A succinylated globin solution adjusted to below pH 2.0 formed gel by heating above 70°C for 10min. Breaking intension of the gel reached a maximum when the solution was heated at 80-90°C. The effects of various reagents on breaking intension of heat-induced gel were investigated. The addition of glucose, saccharose, citric acid, acetic acid and/or agar increased the rheological value of the gel. However, the salt (sodium chloride or calcium chloride) or gelatin inhibited the gelation of succinylated globin. Succinylated globin gel was stable in an acidic solution (pH 5.0) at 30°C, though it dissolved in alkaline (pH 9.0) or neutral (pH 7.0) solutions at the same temperature. Furthermore, the gel did not dissolve even if it was heated at 100°C in the acidic solution but broke down under the same conditions.

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Ann samples obtained from each stage of Ann processing of Neri-Ann producing factories were subjected to determination of the amount of ruptured and damaged granules in order to elucidate the cause of the rupture and damage of the granules. Analysis of Ann samples of a factory indicated that the rupture and damage of the granules increased significantly on the process of kneading, although they did not, or slightly, increased on the processes of cooking, grinding and sieving, leaching, and dehydrating. It was found by the analysis of five Ann samples obtained from four Ann producing factories that the averages (ranges in parentheses) of the percentage increase in the raptured and damaged granules by kneading process based on those of leaching process were 160 (60-500)% and 150 (30-230)%, respectively. These results suggest that Ann granules are easy to rupture and damage specially on the kneading process among Ann producing processes. It was assumed that the composition of Ann granules was not necessarily related to the kind of kneading machine used and its mixing mechanism. It was discussed that the rupture and damage of granules might be caused by the physical pressure and friction exerted on granules, which were induced by kneading, and be affected by the kneading conditions such as temperature, time, velocity of mixing, water content of mixture, percentage composition of sucrose.

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The substances promoting the growth of a serum-free cultured human promyelocytic leukemia cell line (HL 60) were separated by ammonium sulfate precipitation from extract of melon (Amus).
A growth-promoting activity on HL 60 cells was found in the fraction precipitated with 70% ammonium sulfate. By DEAE-Sephacel column chromatography of the fractions, two peaks exhibiting growth-promoting activity were detected. One of the growth-promoting substances waspurified by DEAE-Sephacel chromatography and chromatofocusing chromatography, and found to have a molecular weight of 32k dalton. The growth-promoting activity of melon extract was heat-stable, and the activity after heating for 10min at 80°C remained. It was found that this growth-promoting substance was not associated with enzymes of fruits in terms of the protease activity.

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