著者

Shunsuke Yamamoto Yoshitaka Tanetani Chihiro Uchiyama Atsushi Nagamatsu Masami Kobayashi Mitsumasa Ikeda Kiyoshi Kawai

出版者

Pesticide Science Society of Japan

雑誌

Journal of Pesticide Science (ISSN:1348589X)

巻号頁・発行日

vol.46, no.3, pp.249-257, 2021-08-20 (Released:2021-08-31)

参考文献数

18

被引用文献数

7

---

Fenquinotrione is a novel herbicide that can control a wide range of broadleaf and sedge weeds with excellent rice selectivity. We revealed that fenquinotrione potently inhibited the 4-hydroxyphenylpyruvate dioxygenase (HPPD) activity in Arabidopsis thaliana with an IC50 of 44.7 nM. The docking study suggested that the 1,3-diketone moiety of fenquinotrione formed a bidentate interaction with Fe(II) at the active site. Furthermore, π–π stacking interactions occurred between the oxoquinoxaline ring and the conserved Phe409 and Phe452 rings, indicating that fenquinotrione competes with the substrate, similar to existing HPPD inhibitors. A more than 16-fold difference in the herbicidal activity of fenquinotrione in rice and the sedge, Schoenoplectus juncoides, was observed. However, fenquinotrione showed high inhibitory activity against rice HPPD. Comparative metabolism study suggested that the potent demethylating metabolism followed by glucose conjugation in rice was responsible for the selectivity of fenquinotrione.

著者

Akane Matsumoto Kanae Nakai Kiyoshi Kawai

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2021_0014, (Released:2022-02-08)

被引用文献数

1

---

The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust was investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.

著者

Kiyoshi Kawai Iyo Uneyama Savitree Ratanasumawong Yoshio Hagura Ken Fukami

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.66, no.3, pp.89-96, 2019-08-20 (Released:2019-08-28)

参考文献数

33

被引用文献数

6

---

Glass transition temperature (Tg) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the Tg of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous Tg was evaluated using a differential scanning calorimetry. The anhydrous Tg increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their Tg was evaluated using a thermal rheological analysis. The Tg values were in the range of 28–49 °C. The Tg values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher Tg than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower Tg than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent Tg to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their Tg. Vacuum-concentration will be useful to improve the Tg of the candies.

著者

Trinh Ngoc Dang Le Akane Matsumoto Kiyoshi Kawai

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.68, no.4, pp.69-76, 2021-11-20 (Released:2021-11-20)

参考文献数

31

---

Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity (aw) conditions. The effects of trehalose content and aw on oil content, water sorption, isothermal mechanical relaxation, and fracture properties were investigated. For comparison, the fracture properties of freeze-dried porous waxy corn starch solids were also investigated. The 10 % trehalose sample had the lowest oil content, water content, and aw. A force-reduction value (∆F) of the samples was evaluated as a typical mechanical relaxation parameter. ∆F gradually increased with increasing aw and sharply increased above a specific aw presumed to be associated with the glass to rubber transition. Compared to ∆F values among the glassy samples, 10 and 20 % trehalose samples had higher ∆F values (were more rigid) than 0 and 5 % trehalose samples. From the fracture measurements of the glassy samples, the first fracture force increased linearly and the number of fracture peaks decreased linearly with increasing aw. At each aw, 10 % trehalose had the lowest first fracture force and the highest the number of fracture peaks. Freeze-dried porous waxy corn starch solids showed similar fracture properties to deep-fried samples. These findings suggest that around 10 % trehalose content is optimal for producing deep-fried foods with a brittle texture.