Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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Studies on the Aggregation of Mixture of Milk and Soymilk
Get PDFP(論文)For the development of new food materials, the aggreffation of mixture of milk and soymilk by acid, salt and enzyme were studied. Regarding the aggregation by δ-gluconolacton, protein recoveries of the aggregates were more than 90% on all mixing ratio of milk 4nd soymilk. Regarding the aggregation by calcium chloride, protein recoveries of the aggregates increased as the soymilk ratio increased. Regarding the aggregation by bromelin, the separation of whey was not observed on the volume ratio of 6(milk) to 4 (soymilk). Application of this phenomenon may be useful for the development of new food materials.departmental bulletin pape
Effects of Seaweed Substitution on Breadmaking. : (I) Gloiopeltis
Get PDFP(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Gloiopeltis (WFRS) and baking properties of it were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as seaweed level increased. Emulsifying properties and foaming properties of water soluble fraction (WSF) prepared from WFRS decresed gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better inner structure. The multiple regression analysis showed that the emulsifying activity index(X_1) and emulsion stability(X_2) were totally correlated to the loaf volume of the bread made from WFRS(Y). And the following multiple regression equation was obtained : Y=1286.44-29.22X_1+223.72X_2.departmental bulletin pape
The measurement of Nitrogen Dioxide in the Environment
Get PDFP(論文)The atmospheres in our immediate environment were sampled and the nitrogen dioxide concentrations of them were measured. Effects on the variation of nitrogen dioxide concentration of places, hours and seasons were studied. From these experiments we obtained the following conclusion. The influence of place on the nitrogen dioxide concentration was larger than that of distance from the source where nitrogen oxides were generated.departmental bulletin pape
Effects of Dietary Fat on Mineral Balance in Young Female Rats
Get PDFP(論文)The purpose of the present study was to investigate the effect of dietary fat levels on calcium, phoshorus and magnesium balance in rats. Young female Fischer 344 rats were fed the AIN-76 diets modified to contain 20% (normal) milk casein. Each of casein diets were given to three level of soybean oil of 5% (normal), 10% (high) and 20% (excess) diets. The calcium, phosphorus and magnesium intake were decreased significantly by the increase of the dietary fat level from 5% and 10% to 20%. The calcium, phosphorus and magnesium absorption were increased significantly by the increase of the dietary fat level from 10% to 20%. The increase of the dietary fat level from 5% and 10% to 20% incresed significantly urinary calcium excretion. However, the calcium and phosphorus retention were increased by increasing the dietary fat level from 10% to 20%. The contents of calcium, phosphorus and magnesium in kidney were significantly increased as the dietary fat levels were increased. These results suggested that calcium balance in rats was especially affected by dietary fat levels.departmental bulletin pape
