著者
Shyuichiro Inagaki Hiroka Fujimoto
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00165, (Released:2023-12-21)

The isoflavone aglycone (IA) content in commercial fermented soybean products in Korea, such as cheonggukjang and doenjang, and the IA-producing ability of the Bacillus subtilis strains isolated from the products were examined. Among three commercial products, product C (doenjang), which is produced using a long fermentation method, showed the highest conversion rate of isoflavone glucosides to aglycones. Of all eight B. subtilis strains isolated from the products, four strains had the same or higher level of IA production than B. subtilis (natto), with the C-3 strain showing the highest level. Hence, the difference in the conversion rate among the products might be attributed not only to fermentation time during the manufacturing process, but also the IA-producing ability of the B. subtilis strains. Moreover, the C-3 strain produced IAs during the early stage of culture with soybean liquid medium, and the IA-producing ability of the C-3 strain in the fermentation with soybean solid medium was higher than that of B. subtilis (natto). Thus, the rapid IA production by the B. subtilis C-3 strain might contribute to the high IA content of product C.
著者
Kazuhiro Fujita Megumi Suzuki Kazushi Mizukoshi Yushi Takahashi Toshiaki Yokozeki Izumi Yoshida Mari Maeda-Yamamoto
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00135, (Released:2023-12-20)

β-Conglycinin (β-CG), a major soy protein, has been associated with the reduction of body fat and triglycerides in the blood. Quantitation of the α, α¢, and β subunits in β-CG is desirable to establish the functional properties of β-CG in soybean. Therefore, in this study, we used the Jess System, a capillary electrophoresis-based immunoassay system, for quantifying β-CG in soybean foods. The validity of this method was confirmed using soybeans and processed soy milk. The within-laboratory reproducibility of the total β-CG amount was < 15 %, and its trueness was > 80 %. The β-CG content in the commercially available soybeans, Kori-tofu, soy milk, soy yogurt, Okara powder, and soy meat was determined to be 40.3–148.5, 65.2–97.2, 6.1–7.8, 3.5, 18.0, and 57.5 mg/g, respectively. For the first time in the literature, this method enables the quantitation of individual subunits of β-CG, despite the large variation in the amount of each subunit.
著者
Hitoshi Shibayama Naoki Kobayashi
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00144, (Released:2023-12-19)

The behavior of a raw carrot bolus through a vertical pipe was investigated with a laser detector. To investigate the effect of cohesiveness, samples were pre-processed in various stages, as follows: no compression, 50 % and 80 % compression, and blending with xanthan gum. First, the transit time of the bolus was measured from the time series signal of the voltage drop corresponding to the density of the food fragments. The results showed that the transit time was shorter for the bolus with greater assumed cohesiveness. Next, we analyzed the structure of the bolus flow by obtaining the power spectrum of the time series signal, which exhibited a power-law relationship of the form
著者
Noriko Kohyama Takashi Yanagisawa
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00120, (Released:2023-12-11)

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in cooked barley. A total of 56 compounds were identified, including 18 aldehydes, 13 ketones, 6 alcohols, 6 furans, 5 acids, 2 furfurals, and 6 others. The grains of waxy and nonwaxy barley were pearled and stored at either 5 ℃ or 40 ℃ for 5 months prior to cooking. The waxy genotypes exhibited higher levels of key odorants in cooked barley, such as hexanal, 2-octenal, 2,4-nonadienal (E, E), and 2,4-decadienal (E, E), compared to the nonwaxy genotypes. Elevated storage temperatures (40 ℃) led to an increase in 42 volatile compounds, particularly 2-butyl-2-octenal in cooked barley. Principal component analysis revealed distinguishable profiles of volatile compounds among the nonwaxy 40 ℃ storage group, the waxy hull-less 40 ℃ storage group, the waxy hulled 40 ℃ storage group, and the 5 ℃ storage group.
著者
Zhu Wenrui Miura Makoto
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00167, (Released:2023-11-29)

Milk proteins play an essential role in yogurt manufacture, by adsorbing onto the fat globule interface. This study aims to clarify the impacts of milk fat globules on the physicochemical properties of stirred yogurt, by modifying the particle size distribution of fat globules in reconstituted milk. The results show that high-pressure homogenization increased the association between milk proteins and milk fat globules. The zeta potential and protein surface hydrophobicity of reconstituted milk samples increased. Stirred yogurt prepared with reconstituted milk homogenized at high pressure (≥ 20 MPa) exhibited a fine mesoscopic structure with higher water holding capacity and apparent viscosity. Based on transmission electron microscopy and atomic force microscopy, the milk fat globules tended to form effective connections with casein micelles, giving the yogurt a finer network structure and higher viscosity. These findings reveal that controlling milk fat globule size can effectively improve stirred yogurt quality.
著者
Yonathan Asikin Tomomasa Kudaka Ryota Maekawa Takuya Kobayashi Makoto Takeuchi Masahiro Horiuchi Koji Wada
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00142, (Released:2023-11-28)

Pineapple is an important representative fruit of Okinawa Prefecture, Japan. The fruits of the five new breeding lines (“Okinawa No. 22,” “Okinawa No. 25,” “Okinawa No. 26,” “Okinawa No. 27,” and “Okinawa No. 28”) were evaluated for physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles. The fruits had comparable weight, total soluble solids, and titratable acidity but displayed different color space b* values (yellow index). This yellow indicator was positively associated with total carotenoid content, with the “Okinawa No. 26” line having the most (8.74 mg/kg). The amount and composition of volatile components and, consequently, aroma-active compounds varied between fruits. The “Okinawa No. 28” line contained the most active-aroma compound methyl 2-methylbutanoate (odor activity value = 297.78). Except for “Okinawa No. 25,” the lines were associated with pleasant orthonasal aromas, such as fruity, sweet, coconut-like, and peach-like, indicating their potential use in fresh or processed foods.
著者
高野 博幸 鈴木 忠直 梅田 圭司
出版者
Japanese Society for Food Science and Technology
雑誌
日本食品工業学会誌 (ISSN:00290394)
巻号頁・発行日
vol.21, no.10, pp.483-489, 1974-10-15 (Released:2010-01-20)
参考文献数
10
被引用文献数
2 2

発芽抑制を目的に放射線処理をした北海道産馬鈴薯“農林1号”の長期貯蔵中における還元糖とアミノ酸含量の変化を調べ,さらにポテトチップス製造試験を行ないその影響を調べた。(1) 10Krad照射後,常温に10ヵ月間貯蔵しても,生イモの還元糖量は0.4%以下であった。一方非照射試料は貯蔵後6ヵ月目から急激に発芽し始め,2ヵ月目以降は加工用に用いられなくなった。(2) 照射後5℃に貯蔵すると還元糖は,常温貯蔵区のものより2~3倍多くなるが,これを常温に2週間移すことによって常温貯蔵区のものと同程度にまで減少させることができる。(3) 10Krad照射で増減するアミノ酸もあったが,アミノ酸パターンの類似率でみると,照射による影響はほとんどなかった。貯蔵中のアミノ酸の変化をパターン類似率からみると,照射または貯蔵温度による差はほとんどなく,貯蔵期間の影響が大きく,長期貯蔵によってパターンは変化していた。(4) 貯蔵後6, 8および10ヵ月目にポテトチップスを製造し品質を調べた。官能検査の総合評価では5℃貯蔵から室温に2週間移した後製造したものが最もすぐれていた。照射後常温貯蔵した試料は,照射後8ヵ月目まではポテトチップスの品質はよかったが,10ヵ月目以降のものの品質は著しく低下した。(5) 生イモの還元糖含量が低いと,色の白いポテトチップスができるが,チップスの品質を考えると必ずしも還元糖含量だけに起因しているのでない。還元糖含量が低くても,発芽あるいは水分蒸散によって萎縮し表面にシワが多くみられる馬鈴薯から作ったチップスの品質は,他の試料よりも劣っていた。(6) 以上の結果から,照射馬鈴薯を常温に長時間貯蔵しても還元糖量は増加せず,8ヵ月間は加工原料として十分利用できる。8ヵ月以降に加工原料として用いる場合は,水分蒸散による萎縮を防止するため5℃に貯蔵し,加工する2週間前に常温に移し還元糖含量を低下させる必要がある。アミノ酸含量は,照射あるいは貯蔵温度による影響よりも貯蔵期間による影響の方が大きかった。しかしアミノ酸は,二次加工製品の品質に対しては影響を及ぼしていないと思われた。
著者
市川 朝子 荒木 千佳子 中島 利誠 島田 淳子
出版者
Japanese Society for Food Science and Technology
雑誌
日本食品工業学会誌 (ISSN:00290394)
巻号頁・発行日
vol.39, no.10, pp.894-900, 1992-10-15 (Released:2010-01-20)
参考文献数
19
被引用文献数
1

ゼラチン濃度2~5%,アスコルビン酸およびりんご酸2%水溶液中へ分子量の異なる4種類のキトサン(A:分子量20~30万, B: 4~6万, C: 1~3万, D:約2000)を0.25~1%濃度で添加し,調製したゲルについて,強度や保水性の物性変化を検討した.(1) ゲルの破断応力-破断歪に対して,ゼラチン濃度と共にキトサンの種類の影響が明らかにされ,分子量の小さいキトサンDの添加の場合に,両者の物性パラメーター値が共に増大し,ゼラチンーキトサン間の相互作用により,強靭なゲルを形成することを示唆した.(2) ゼラチン2%でアスコルビン酸溶液を用いて調製したゲルのクリープ測定による粘弾性の解析で,添加量の増大に伴い,キトサンAでは弾性率の上昇傾向を,一方,キトサンB, CおよびDでは粘性率の低下傾向を示した.(3) ゲルの離漿率に関しては,キトサンの種類として分子量の大きいものほど低減の効果がみられ,ゼラチン濃度5%でキトサンA 1%をアスコルビン酸溶液に加えた場合には,離漿率は約1%まで抑えられた.
著者
Satoshi Ohara Yosuke Hamada Yoshifumi Terajima Tetsuya Ishida Yasunori Kikuchi Yasuhiro Fukushima Akira Sugimoto
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00158, (Released:2023-11-09)

This study investigated the effect of single-boiling crystallization of high-yielding sugarcane on sugar and molasses production on a factory-plant scale compared with triple-boiling crystallization of conventional sugarcane. The sugar extraction at the roll-milling process was similar between high-yielding sugarcane KY01-2044 with high fiber and conventional sugarcane NiF8. The weight of sugar yield per sugarcane decreased by 32.6 % compared with the conventional system, whereas the yield of molasses and bagasse increased by 143.1 % and 11.5 %, respectively. The results indicated that sugar, molasses, and bagasse-derived electricity could increase simultaneously when the yields of high-yielding sugarcane were higher by a factor of 1.5 than conventional levels. Furthermore, A-molasses obtained by a single-boiling crystallization had less coloration and better fermentability and operability than conventional C-molasses. In conclusion, this study showed that combining high-yielding sugarcane and single-boiling crystallization could increase sugar production and generate high-quality molasses suitable for biofuel and bagasse-derived electricity production.
著者
Nattpol Poomsa-ad Lamul Wiset Sarinthorn Suwannarong Noppakun Pakdeenarong
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00104, (Released:2023-11-08)

This study aimed to increase resistant starch (RS) content in cooked KDML 105 rice. Various factors were investigated, such as rice type, cultivation area, oil type, rice cooker, and Thai herbs. This study found that the choice of oil and the incorporation of specific Thai herbs had a significant impact on the RS content of cooked KDML 105 rice. Using extra virgin coconut oil increased RS content, while certain Thai herbs, particularly Pandan leaves juice and butterfly pea flower, contributed to both increased RS content. Sao Hai rice had the highest RS content (4.31 ± 0.30 %). Saline soil areas did not significantly affect RS content in KDML 105 rice. Using extra virgin coconut oil and pressure rice cookers increased RS content significantly (1.40 ± 0.23 %). Incorporating four Thai herbs improved RS content. Notably, soaking rice in 2 % citric acid, mixing with extra virgin coconut oil, Thai herb and pressure cooking significantly increased RS content.
著者
岡田 文雄 古谷 弘三
出版者
Japanese Society for Food Science and Technology
雑誌
日本食品工業学会誌 (ISSN:00290394)
巻号頁・発行日
vol.12, no.7, pp.267-273, 1965-07-15 (Released:2009-04-21)
参考文献数
11
被引用文献数
2 2

多重段浸出法で抽出液を得る場合,濃度の増加に伴って抽剤の圧力が増し,流れは低下する。これの原因のひとつに粘度の影響が考えられることから,茶種別抽出液の粘度を調査したが,その結果を要約するとつぎのごとくである。(1) 茶種別抽出液の粘度は煎茶が高く,ついで紅茶,ほうじ茶の傾向で,また濃度との関係は,高粘度における差は大きいが,希釈することによって,粘度の低下は緩慢となる。(2) 温度が粘度に及ぼす影響は,他の液体の場合と同様,低温で高く,温度が上昇するにつれて低くなり,したがって流動率は大きくなって液の流れは容易となる。また,茶種別の粘度の差異と,濃度の違いによる粘度のひらきは,温度が高くなるにつれて僅少となった。(3) 抽出時の抽剤温度の違いを,60℃と70℃で比較したが,一定の傾向はみられなかった。(4) 沈殿物は茶種によってその形態が異なり,煎茶のものが真綿状に連なったのに比べ,紅茶は同じ形でも短くきれ,ほうじ茶は断片的な形態を示した。(5) ペクチンおよび沈殿物の含有量は,ほうじ茶に多く紅茶に少なく,また両者の間にはr=0.929と1%の水準で正の相関関係が認められた。(6) 沈殿物の粘度について,抽出液を対照にその溶液を比較した。その結果,各茶種とも両者の値に差が認められず,抽出液の粘度には,この沈殿物の影響がかなり大きいものと思われた。沈殿物と粘度との関係は,沈殿物の量より茶種別によって異なる沈殿物の形態が,粘度に作用するもののようで,この点についてはさらに検討する必要がある。(7) 気泡が粘度に及ぼす影響は,気泡の混入が多くなるにつれて抽出液の粘度も急増し,流動率は低下する。また濃度は同じでも液温の低いものが気泡の影響は顕著で,粘度の増加も著しい。
著者
Daisuke Kurata Takahiro Orikasa Yuki Orikasa Shoji Koide
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00086, (Released:2023-11-02)

This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect.
著者
Chattraya Ngamlerst Supannika Kosum Apanchanid Thepouyporn Suteera Vatthanakul Pattaneeya Prangthip Natnicha Promyos
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00126, (Released:2023-11-01)

Date fruits supply macronutrients and micronutrients, particularly carbohydrates, amino acids, and minerals. However, the fruits of different date palm cultivars have different nutritional profiles. The aim of this study was to investigate the effects of different pasteurization methods on the antioxidant capacities, polyphenol profiles, and physical properties of the juice of date fruits from two date palm cultivars. The total phenolic and total flavonoid compound contents were higher after thermal pasteurization than after high-pressure processing (HPP) or for the fresh juice. The antioxidant capacity was higher for Khunaizi date palm juice than Barhi date palm juice. SDS-PAGE was performed on the date palm juice samples, and it was found that the juice subjected to HPP retained protein bands but that thermal pasteurization caused the protein bands to disappear. HPP allowed the colour and protein content of the juice to be retained but thermal pasteurization increased the antioxidant capacity and polyphenol content.
著者
瓜谷 郁三 竹内 若子
出版者
Japanese Society for Food Science and Technology
雑誌
日本食品工業学会誌 (ISSN:00290394)
巻号頁・発行日
vol.37, no.4, pp.306-310, 1990-04-15 (Released:2009-04-21)
参考文献数
4
被引用文献数
1 2

石川早生の子いもには時折いわゆる水晶芋が見いだされ,親いもとの接触部位(下部)が半透明の状態を示す.その部位の細胞は高張溶液下で原形質分離を誘起し,上部の細胞と同様に生きているが,デンプン粒を持たず,反対に水分を多量に含み,そのため半透明に見えることを知った.蒸煮後には下部は上部にくらべ余りにも軟らかくなり,水晶芋は栄養・食品上,品質が落ちることがわかった.水晶芋では,デンプン粒の有無から下部と上部の比重差を生じ,水に浸漬すると下部を上にして垂直の姿勢をとるが,健全芋は水中で水平の姿勢をとることを見いだし,これを基にして組織を破壊することなく水晶芋と健全芋を識別する簡便法を提示した.サトイモ畑での生育状況とそこから収穫した子いもの観察から,地上部の生育のわるい畑からの子いもに水晶芋が多く発生することを知った.
著者
Teruyoshi Tanaka Rui Hironaka Takashi Fukuda Masashi Ando Norifumi Shirasaka Yoshimi Homma
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00139, (Released:2023-10-23)

Postmenopausal women have an increased risk of developing metabolic diseases, such as osteoporosis, obesity, and diabetes. Thus, chemoprophylaxis for postmenopausal symptoms through the daily diet is critical. Vanillic acid (VA) is a phenolic compound found in the herbal medicine “Toki” (Angelica acutiloba) and the mycelium of the shiitake mushroom Lentinula edodes. VA has no affinity for estrogen receptors and may offer preventive effects against these diseases. Here, we demonstrate the metabolic effects of VA in ovariectomized mice. Ten-week-old ovariectomized mice were fed a VA-containing diet (100 mg/kg body weight/day) for 10 weeks. Dietary VA significantly prevented femoral bone mineral density loss and also reduced the increases in glucose levels and white adipose tissue weights compared with those in the control group. Furthermore, uterine enlargement was not observed because of these beneficial effects. Our findings suggest that VA has the potential to mitigate postmenopausal symptoms in ovariectomized mice without estrogenic action.
著者
Ritsuko Fukasawa Taiki Miyazawa Chizumi Abe Maharshi Bhaswant Masako Toda
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00093, (Released:2023-10-20)
被引用文献数
1

Walnuts are consumed worldwide as healthy food and are rich in functional components. There are several species of walnuts including Japanese native walnuts. It is well known that native walnuts contain more phytochemicals than cultivated ones. Therefore, the composition of the beneficial components found in native walnuts is of scientific interest. This review aimed to summarize the recent findings and potential uses of native walnuts, including their (1) use as food, (2) functional components (general composition, fatty acids, peptides, phytosterols, tocopherols, polyphenols, and other components), and (3) health-related prospects. Through this review, unexpectedly, we found that even though many are interested in the health benefits of Japanese native walnuts, which have functional components much differ to cultivated species, there is limited information on their contents. This review suggests a need to clarify the detailed amounts of these components.
著者
Keizo Hosokawa Kazuya Inagaki
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00072, (Released:2023-10-18)

Gluten is a component of wheat flour and has a vital function in the manufacturing of processed food via the formation of a three-dimensional network. However, gluten is associated with several diseases, such as wheat allergy and celiac disease, and some humans with gluten hypersensitivity are not able to consume wheat products. To address this problem, not only gluten-free cereal flours but also hydrocolloids and gums as gluten substitutes are used as ingredients for gluten-free products. In this study, gluten-free breadmaking was attempted using only ripe banana flour (RBF) and wheat starch as the materials. To understand the role of RBF for gluten-free breadmaking, unripe banana was ripened and RBF was fractionated into three fractions. It was clarified that the water-soluble low molecular fraction (mainly sugars) in RBF acted as a carbon source for fermentation in the dough and the water-soluble high molecular fraction acted as a gluten substitute. Pectin in the water-soluble high molecular fraction was further analyzed for four fractions separated based on differential solvent solubility. The main pectin was chelate-soluble pectin. The RBF was shown to be a good material for gluten-free breadmaking.
著者
Takashi Ide
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-23-00088, (Released:2023-10-11)

The combined effect of γ-linolenic acid (GLA)-rich evening primrose oil and soybean phospholipid on lipid metabolism was investigated. Male ICR mice were fed diets containing 100 g/kg of coconut, safflower or GLA oil, supplemented with 31 g/kg of soybean oil or 50 g/kg of soybean phospholipid, for 21 d. All experimental diets provided the same amount of fatty acids. The diets containing GLA oil significantly reduced hepatic triacylglycerol levels compared with those containing coconut oil. The values obtained from diets containing GLA oil also tended to be lower than those obtained from the diets containing safflower oil. Soybean phospholipid, regardless of the type of dietary fat, reduced hepatic triacylglycerol levels. Therefore, the combination of GLA oil and soybean phospholipid was effective in causing a marked decrease in hepatic triacylglycerol levels. Changes in hepatic fatty acid oxidation and lipogenesis may be responsible for the observed results.
著者
近藤 義和
出版者
Japanese Society for Food Science and Technology
雑誌
日本食品工業学会誌 (ISSN:00290394)
巻号頁・発行日
vol.18, no.9, pp.430-435, 1971-09-15 (Released:2009-04-21)
参考文献数
11

主として温州みかん果実を材料として,プロリンの定量性を確かめたのちその含量を調査し,次の結果を得た。(1) Chinard比色法によってプロリンを測定した。その発色は果汁の酸によって阻害され,糖によって増強される。これらの影響は果汁を25倍以上に希釈すると消失した。(2) プロリンは柑橘果実に一般に多く含まれ,オレンジ類に多く,酸味の強いレモンに少なく,温州みかんは中程度に含んでいた。(3) 温州みかんのプロリン含量は早生種(10月収穫)に少なく,普通種(12月収穫)に多く,また冬期貯蔵中次第に増えた。この場合果皮にプロリンが多く,その増加速度も果肉部分に比べて大きかった。しかし果皮と果肉の蛋白質とアミノ態窒素は変化しなかった。(4) 一樹について調べた場合,日照のよい着生位置のものに多く,小型果実にむしろ多い傾向であった。また品種による含量の差が認められた。さらにかなり大きい個体差が存在した。(5) 果汁の貯蔵と加熱によってプロリン量はほとんど変化しなかった。
著者
矢野 昌充 長谷川 美典
出版者
Japanese Society for Food Science and Technology
雑誌
日本食品工業学会誌 (ISSN:00290394)
巻号頁・発行日
vol.39, no.6, pp.514-518, 1992-06-15 (Released:2011-02-17)
参考文献数
7
被引用文献数
1

キウイフルーツの流通方法改善の資料とするため,市販果実のエチレン生成と追熟の状況を調べた.(1) 国内産のばら売り,パック売りとも,購入後10日を経過してもエチレンを生成して正常に追熟した果実はほとんどなく,大部分はエチレンを生成しないか生成しても軟腐病によるものであった.(2) 軟腐病が極めて少なかったニュージーランド産果実では14%の果実がエチレン生成を伴う正常な追熟をしたが,大部分は追熟しなかった.卸売市場から直接購入した果実では購入後35日経過後も数%の果実しか追熟しなかった.(3) パック包装内部には50ppmを上回るエチレンが検出される例があった. 8.6~57.6μl/kg/hのエチレン生成量を持つ果実を1個を非密封パック内に入れただけでも0.5~5ppmのエチレンが蓄積することが観察された.(4) 購入10日後,食べ頃の硬さ,酸含量となったのは全購入果実の約40%に過ぎず,しかも大半が軟腐病罹病果であった.