Background : In food science, research on miscellaneous grain crops has focused primarily on their components, with limited studies conducted on their germination. In this study, we isolated and purified amylases from germinating seeds of various miscellaneous grain crops, including barnyard, foxtail, and common millets, and examined their properties. Methods : Amylase was extracted from germinated seeds from barnyard, foxtail, and common millets and purified using ion exchange chromatography, chromatofocusing, and gel filtration chromatography with Sephadex G-100. The enzyme properties, including pH and temperature effects, molecular weight,isoelectric point, Km value, metal ion effects, and substrate specificity, were then determined. Results : Two types of amylase enzymes, amylases I and II, were purified from each germinated seed. The purified amylases were identified as (sulfhydryl) SH enzymes because their activities were inhibited by Hg2+, monoiodoacetic acid（MIA）, and p-chloromercuribenzoic acid (PCMB). Based on the breakdown products, amylase I was classified as a β-amylase, effectively hydrolyzing starch, amylopectin, and low-molecular-weight amylose. Amylase II, characterized by the appearance of its breakdown products, was identified as an α-amylase, catalyzing the breakdown of starch, amylopectin, and both low- and high-molecular-weight amyloses. Conclusions : Clarifying the properties of amylases in the germinating seeds of miscellaneous grain crops is important for understanding their potential applications and studying their germination physiology.

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[目的]学校給食の飽和脂肪酸量の現状から今後の課題について検討する。 [方法]地域の異なる9 市の公立小学校における2022 年4 月、7 月、10 月及び2023 年1 月の学校給食 献立を対象に使用食品及び献立の栄養価を算出した。献立の栄養価は学校給食摂取基準と比較し、飽 和脂肪酸エネルギー比は日本人の食事摂取基準（2020 年版）と比較した。献立を主食分類3 区分（米 飯、パン、麺）及び主菜分類4 区分（肉類、魚介類、卵類、豆類）で分類し、献立の飽和脂肪酸量に ついてSteel-Dwass により多重比較を行った。 [結果]献立の平均飽和脂肪酸量は8.29±1.58g、平均飽和脂肪酸エネルギー比は12.1±2.1%で、飽和 脂肪酸エネルギー比は日本人の食事摂取基準（2020 年版）の目標量を超えていた。飽和脂肪酸量への 食品ごとの寄与率は「＜牛乳及び乳製品＞ （液状乳類） 普通牛乳（食品番号13003）」が57.9%と 最も高く、肉類による影響も認められた。献立の特徴ではパンを主食とする献立で飽和脂肪酸エネル ギー比が高く、米飯及び麺を主食とする献立とで有意差があった。また肉類を主菜とする献立は魚介 類及び豆類を主菜とする献立と比較して有意に飽和脂肪酸エネルギー比が高かった。献立の組み合わ せではパンと卵及びパンと肉類の組み合わせで飽和脂肪酸エネルギー比が高くなる傾向にあった。 [結論]学校給食が日常の食事のモデルとしての教材となるよう、飽和脂肪酸にも配慮した献立作成が 求められる。

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Sweet potato tempura was deep fried at 160°C, 180°C, and 200°C to visually understand the water behavior of food ingredients during the deep frying and determine whether the quality of the finished product could be evaluated using visual indicators. The change in the contrast values of the oil surface images during the deep frying was consistent with the water evaporation rate, indicating that the alteration in water evaporation from tempura over time can be estimated using such values. The water behavior of the batter and sweet potatoes was examined by substituting the water in the batter with heavy water. Immediate water evaporation post-deep frying originated from the batter, with the subsequent one from the sweet potatoes. The tempura quality was optimal when the potatoes were deep fried at 160°C, wherein minimal water evaporation occurred, the sweet potatoes retained water, and the batter maintained an adequate water content. These results suggest that evaluating the quality of sweet potato tempura using contrast values as visual indicators is feasible, given that water behavior during the deep frying can be estimated based on the alterations in water evaporation rates.

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