Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
Not a member yet
896 research outputs found
Sort by
Studies on the Baking Properties of Pectin
Get PDFP(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of pectin (WFRP) were estimated and baking properties were estimated using WFRP. Water absorption capacity of WFRP decreased gradually, but adhesive properties of WFRP increased gradually as pectin level increased. Forming properties of water soluble fraction (WSF) prepared from WFRP incresed gradually as pectin level increased. Among the bread made from WFRP, the bread made from wheat flour replaced with 1.0% of pectin showed higher loaf volume and better inner structure. The multiple regression analysis showed that the hardness of dough(X_1) and adhesiveness of dough(X_2) were totally correlated to the loaf volume of the bread made from WFRP(Y). And the following multiple regression equation was obtained: Y=1722.06-31.47X_1+23.65 X_2.departmental bulletin pape
Effect of Strain Difference and Mineral Mixture on Iron Balance in Rats.
Get PDFP(論文)The objectives of the present study were to determine iron(Fe) balance of four strains of young male rat. The strains tested were Wistar, Fischer, Sprague-Dawley and Donryu rats. Rats from each strain were divided into two groups and fed either a diet supplemented with Harper's mineral mixture or a diet supplemented with AIN-76 mineral mixture. Dietary mineral mixture was set at 4.0% for each diet. The measurement of Fe were performed by the method of atomicabsorption spectroscopy. The net absorption of iron was calculated from iron balance, ie, net absorption, % = (Fe intake-fecal Fe)/Fe intake × 100. All data were examined by the analysis of variance. Food intake was no siginificant difference both a diet supplemented with Harper's mineral mixture and a diet supplemented with-AIN-76 mineral mixture. The strain difference affected significantly fecal and urinary Fe excretion, Fe absorption and Fe balance. However, fecal Fe excretion and Fe balance was not affected significantly by change of the mineral mixture. No strain difference resulted in a significant change in comparison with Fe balance per weight gain during balance study.departmental bulletin pape
Effects of Wavelength of Ultraviolet Ray on the Formation Rate of Pre-vitamin D_2 From Ergosterol
Get PDFP(論文)In the ultraviolet (hereafter called UV) irradiation of ergosterol, the effects of wavelength (UV irradiation lamp 254nm and 310nm) were investigated on the formation of pre-vitamin D_2. The determination of pre-vitamin D_2 used high performance liquid chromatography. The results were as follows: (19 The precursor of vitamin D_2 is pre-vitamin D_2. It was formed when ergosterol (solution alcohol) was exposed to UV irradiation (254nm and 310nm). (2) The formation rate of pre-vitamin D_2 with the irradiation of 254nm-lamp increased about 3 times higher than those with the irradiation of 310nm-lamp (after 60 minuts). (39 When eregsterol was irradiated with 254nm-lamp and 310nm-lamp at the same time, the formation rate of pre-vitamin D_2 increased about 1.4 times higher than those with 254nm-lamp only. (4) The ergosterol contents decreased gradually as the UV irradiation time went on.departmental bulletin pape
Sensory Evaluation of Terpenoids
Get PDFP(論文)Detailed results were presented on the sensory evaluation of ten kinds of terpenoids (α-pinene, limonene, myrcene, linalool, citronellol, citral, perillaldehyde, cinnamaldehyde, 1-carvone, cineole). The feeling characteristics of samples were stabilized prior to the sensory tests. The results of judgement of the semantic differential method(SD method) were analyzed by the factor analysis. Three factors were derived and the relationship between its factors and the feelings was discussed briefly.departmental bulletin pape
Effect of pH on Green Pigments Produced from Chlorogenic Acid and Glycine
Get PDFP(論文)It is well known that chlorogenic acid (Chl) reacts with amino acids to produce green pigments in alkaline pHs. In order to develop new natural pigments and understand the changes of color in food, we obtained the basic information for color reaction from the experiments done by combining Chl with glycine (Gly). We investigated the effect of pH on the green solution colored from Chl and Gly, which had the maximum at 680 nm on the absorption spectrum. The solution changed its color at several pHs (2～9). Absorption spectra of the pH-treated samples were different among each other. These colors were pink, bluish purple, blue and green from acidic to alkaline pHs. Those spectra and colors were changed slowly by incubating. The pH-treated samples were also analyzed by reverse phase HPLC. The HPLC pattern of the samples indicated that the green solution colored in alkaline pH was composed of several reaction products.departmental bulletin pape
Purification of Tyrpsin Inhibitors from Rape Seeds (Brassica campestris) and Some Properties of these Inhibitors
Get PDFP(論文)Trypsin inhibitor (TI)-I, II and III were purified from rape seeds (Brassica campestris) and their some properties were examined. Molecular weight of TI-I, II and III was 20,000, 23,000 and 18,000 by Sephadex G-75 gel filtration, respectively. Isoelectric point of TI-I, II and III was arround 9.7, 7.8～8.1 and 9.9～10.5 by pI-column, respectively. These TIs inhibited only trypsin, but did not inhibit chymotrypsin and lysyl endopeptidase. TI-I was further purified by Sephadex G-75 gel filtration and was found to be a dimer by SDS-PAGE. Molecular Weight of the monomer was estimated to be 12,000～13,000, and that of the dimer was about 25,000.departmental bulletin pape