著者

向井 友花 及川 勉

出版者

公益社団法人 日本薬学会

雑誌

YAKUGAKU ZASSHI (ISSN:00316903)

巻号頁・発行日

vol.136, no.10, pp.1335-1343, 2016 (Released:2016-10-01)

参考文献数

15

被引用文献数

1

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Tests on physiological functions of umami have been actively conducted and a need recognized for a high-performance quantification device that is simple and cost-effective, and whose use is not limited to a particular location or user. To address this need, Ajinomoto Co. and Tanita Corp. have jointly been researching and developing a simple device for glutamate measurement. The device uses L-glutamate oxidase immobilized on a hydrogen peroxide electrode. L-glutamate in the sample is converted to α-ketoglutaric acid, which produces hydrogen peroxide. Subsequently, the electrical current from the electrochemical reaction of hydrogen peroxide is measured to determine the L-glutamate concentration. In order to evaluate its basic performance, we used this device to measure the concentration of L-glutamate standard solutions. In a concentration range of 0-1.0%, the difference from the theoretical value was minimal. The coefficient of variation (CV) value of 3 measurements was 4% or less. This shows that the device has a reasonable level of precision and accuracy. The device was also used in trial measurements of L-glutamate concentrations in food. There was a good correlation between the results obtained using the developed device and those obtained with an amino acid analyzer; the correlation coefficient was R=0.997 (n=24). In this review, we demonstrate the use of our device to measure the glutamate concentration in miso soup served daily at a home for elderly people, and other foods and ingredients.

著者

中鉢 富夫 浅野 岩夫 及川 勉

出版者

一般社団法人日本土壌肥料学会

雑誌

日本土壌肥料學雜誌 (ISSN:00290610)

巻号頁・発行日

vol.57, no.2, pp.190-193, 1986-04-05

被引用文献数

7

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SPAD(501)型葉緑素計を用いて,ササニシキの窒素栄養診断を行うための基礎的調査を実施し,次の結果を得た。1)測定葉位は葉緑素計値と全葉身窒素濃度との相関がきわめて高い主稈の展開第2葉身が適当と判断された。2)葉緑素計値と全葉身窒素濃度との回帰係数は,生育時期により多少異なるが,その差はきわめて小さく,穂肥期(ここでは7月11日から31日)を通した同一の回帰式で窒素濃度を推定しても,実用上差し支えないと判断された。3)測定部位は,葉色が葉身先端部または基部より濃く,安定性も高い葉身中央部が最適と考えられた。4)展葉中または展開第1葉身の葉緑素計値が,カラースケールによる群落としての葉色と最も高い相関を示した。5)宮城県におけるササニシキ栽培の場合,穂肥が必要な葉緑素計値は頴花分化初期で34以下,減数分裂期では30以下付近とみられた。

著者

建部 雅子 及川 勉 松野 宏治 清水 恵美子 米山 忠克

出版者

日本土壌肥料學會

雑誌

日本土壌肥料学雑誌 (ISSN:00290610)

巻号頁・発行日

vol.67, no.2, pp.139-146, 1996

参考文献数

22

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One of the main factors determining the taste of cooked rice grain is the protein content in the polished grain, usually high-taste grains have a low protein content. In the rice grain, two protein bodies, PBI and PBII are included. Glutelins are in PBII, and prolamins are in PBI which is not digested by pepsin. A recent interest is which proteins have a greater influence on the rice taste. In this study, several varieties of rice were cultivated with different treatments of nitrogen ranging from 0 to 12 gm^<-2> and the effect of these nitrogen treatments on the protein contents in the grain was investigated. The proteins in the polished rice(polishing yield of 90%)were analysed by the extraction method including the pepsin digestion. Prolamin was the residual proteins after pepsin digestion. The contents of albumin(water-soluble protein)+ globulin(salt-soluble protein), glutelin and prolamin were increased with increasing nitrogen fertilizer particularly by late application, but the proportions of the individual proteins in the total protein were almost constant at any nitrogen treatment. However, the percentages of prolamin in the total protein changed with varieties and years. They were about 18% in Takanari, an indica variety, and about 10% in Koshihikari and Kinmaze, japonica varieties, in 1994, and those in Koshihikari were 10.0-11.2% in 1991 and 1994, and 6.2-7.3% in 1990, 1992 and 1993. They were lower in unfilled rice(brown rice size below 1.8mm)than in filled rice(more than 1.8 mm)and were lower in the inferior spikelets that the superior spikelets when examined in Koshihikari. Since prolamins accumulate in the later stage of grain filling than gluatelin, it is inferred that the grains which mature late have the low prolamin fraction.