Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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Changes in the Content, Intratissue Distribution and Histochemical Characteristics of Asparagus Lignin during Storage
Get PDFP(論文)The post-harvest lignification of asparagus was investigated. Spears of asparagus 1 day after harvesting were stored at 15-23℃. Immediately, 3, 7 days after storage, the samples were analyzed for their lignin content, histochemical color reactions were observed and taste tests were carried out. The content of lignin after 7 days of storage was more than twice that of the unstored control sample, even when weight loss during storage was considerd. Four kinds of histochemical color reactions indicated the cell wall lignin of asparagus to be of the guaiacyl-syringyl type for sclerenchyma, bundle sheath and pith parenchyma, and of the guaiacyl type for all other tissues. Lignin deposition on the vessel and sclerenchyma cell walls was detected from the beginning of storage, while deposition occurred on the other tissues in the latter half of storage. The analytical and taste test results clearly show that lignification proceeded from the lower to the upper part of a spear.departmental bulletin pape
Formation of Chlorogenic Acid Isomers by the Change of pH
Get PDFP(論文)Green pigments are formed by mixing chlorogenic acid(Chl) and glycine under the alkaline condition. The analysis of the green solution by RP (Reversed Phase)-HPLC under the alkaline condition with a multi-channel detector revealed that the reaction products were composed of several components.On the other hand, the RP-HPLC pattern of the sample under the acidic condition indicated 2 peaks other than that of Chl. Surprisingly, molecular weight of each substance was determined by LC-MS analysis to be 355, which corresponds to the molecular weight for protonated ion of Chl. These findings suggest that the change of pH condition may result in the formation of Chl isomers.departmental bulletin pape
Substrate Specificity of α-L-Arabinofuranosidase from Streptomyces diastatochromogenes 065 toward Arabinose-Containing Oligosaccharides
Get PDFP(論文)α-L-Arabinofuranosidase from Streptomyces diastatochromogenes 065 released only the terminal arabinose of arabinoxylo-oligosaccharides. The enzyme hydrolyzed methyl arabinofuranobiosides to arabinose and methyl arabinofuranoside in the order of (1→2)>(1→3)>(1→5)-linkages. The enzyme preferentially hydrolyzed the (1→3)-linkage over the (1→5)-linkage of methyl arabinofuranotrioside.departmental bulletin pape
Effects of Adding Brown Rice Powder on Muffins
Get PDFP(論文)Effects of adding brown rice powder (BRP) on muffins are studied. The volume of muffins decreased as BRP level in wheat flour increased. And flour indicated higher water absorption and muffin batter became harder as BRP level increased. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour and tended to decrease as BRP level increased. Hardness and chewiness of muffins had a tendency to increase and the color of muffins became brownish as BRP level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 60% of soft flour by BRP.departmental bulletin pape
Effect of Rat Strain Difference on Iron, Copper and Zinc Balance in the High Phosphorus Diet
Get PDFP(論文)The objective of this experiment was to determine iron(Fe), copper(Cu) and zinc(Zn) balance resulted from dietary phosphorus(P) supplementation in the Wistar, the Fischer, the Sprague-Dawley and the Donryu rat. We studied two groups (n=6 each) of young male rats of all strains, one receiving a normal-P diet(0.5%P, as potassium tripoly-phosphate) and the other a high-P diet(1.5%P), over a 3-week period. Dietary P supplementations were significantly attenuated the rise in the amounts of food intake and weight gain. In some strains, Fe and Zn absorption(%) were significantly lower in the rats fed the high-P diet than in controls, and urinary Fe, Cu and Zn excretion(%) were significantly produced with P supplementation.departmental bulletin pape
Application of New Sweetening Materials to Cooking
Get PDFP(論文)The properties of the products using new sweetenings and sugar have been compared in this paper. As for the rate of the expansion, the steamed bread with granule sweetening was higher than that with sugar, and the former was more elastic. A regression expression has been shown between the rate of the expansion and the quantity of the sweetening. The bread sweetened with sutebia was not so sweet as the others. The bread sweetened with palsweet lost sweetness according to the length of heating Erisutole sweetening influenced the taste of the product.(New sweetenings took 1.6～2 times as long as to dissolve and energy was decreased by 10%～29%). Agar jelly got harder according to the quantity of newsweetenings, and syneresis was less, too. A regression expression has been shown between the hardness of the agar jelly and the quantity of newsweetenings.departmental bulletin pape