Journal of the Japanese Society of Starch Science最新文献

{"title":"Fundamental Study and Application of Cyclodextrins","authors":"S. Kobayashi","doi":"10.5458/JAG1972.40.103","DOIUrl":"https://doi.org/10.5458/JAG1972.40.103","url":null,"abstract":"1. Cyclodextrin-producing enzyme produced by Bacillus macerans (CGTase, macerans enzyme) Crude macerans enzyme preparation was purified and the enzyme was crystallized. Elucidation of the CDs' forming path : By use of various kinds of substrates, well-known phenomenon of p-CD accumulation at final stage of the reaction was explained from time course data of CD formation and the rate of coupling. Elucidation of cyclizing reaction : Cyclizing reaction proceeds from non-reducing ends of the substrates cyclizing 6 glucose units to form α-CD and the remaining fragments. The rate of cyclization was high on substrates having more than 8 glucose units, and accelerated by the addition of helices forming reagents ; moreover, it was found that α-and β-CDs were selectively formed by the addition of 65 and 76 helices forming reagents. Branched CDs were produced by forming helical structure with surface active reagents from substrates having branches, and in the same manner, 1 or 2 hydroxyethyl substituted CDs were produced by the action of macerans enzyme on the helix formed hydroxyethyl starch.Elucidation of coupling action : Glucosyl-α-CD and 14C-labeled glucose were reacted with macerans enzyme, and the structure of the formed branched oligosaccharides was analyzed. The smallest non-radioactive branched oligosaccharide was B4(63-α-glucosylmaltotriose), and at the initial stage of the reaction, radioactive(*) Bs(mainly 66-α-glucosylmaltoheptaose)was formed to be gradually degraded to B7* (mainly 65-α-glucosylmaltohexaose), B6 (mainly 64-α-glucosylmaltopentaose) and B5 (64-α-glucosylmaltotetraose) From the results described above, the author proposed an enzyme model of active site.2. Production of CDs Methods for the production of α-CD, α-CD containing starch syrup, γ-CD were developed, and a large ringed CDs preparation method, by which δ-θ-CDs were produced, was also developed. δ-θ-CDs preparation contained a fair amount of intra branched CDs which have α-1, 6 linkage in the CDs themselves. 3. Production and the properties of branched CDs A method for the production of branched CDs which have branch(es) longer than glucosyl unit was developed, and maltosyl-CDs (G2-CDs) were effectively produced. The number of branches attached to CD ring depends on the size of CD, and 2 and 3 branches were easily attached to a-CD and p-CD, respectively. Panose was also attached to CDs to form panosyl-CDs. Branching moiety of the CDs were degraded by the action of glucoamylase to glucosyl-CDs (G1-CDs), and maltose was again attached to G1-CDs to form doubly branched G1-, G2-CDs by the action of pullulanase. Properties of branched CDs : Solubility was higher than that of original CDs, and degree of the solubility was different depending on the variety of CD, the variety of branch and the number of branches. As for the action of starch-degrading enzymes on the branches, it was found that the action of glucoamylase was considerably different depending on the variety of branche","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"187 1","pages":"103-116"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79632955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technology of Convenience Rice Products","authors":"M. Tabuchi","doi":"10.5458/JAG1972.40.169","DOIUrl":"https://doi.org/10.5458/JAG1972.40.169","url":null,"abstract":"In Japan, the market for convenience rice products which can be served and consumed with ittle preparation is expanding. This paper classifies these convenience rice products into 1) dry gelatinized rice, 2) expanded rice, 3) freeze-dried rice, 4) retorted rice, 5) aseptically packaged rice, 6) frozen rice and 7) the others; and discusses their typical features and manufacturing techniques","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"37 1","pages":"169-175"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78189178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic Regulation of the Amylose Synthesis of Rice","authors":"H. Hirano","doi":"10.5458/JAG1972.40.195","DOIUrl":"https://doi.org/10.5458/JAG1972.40.195","url":null,"abstract":"The wx locus controls amylose synthesis in the endosperm of rice . Since the amylose contents in the endosperm greatly affect the quality of rice, it is important for agricultural application to regulate the extent of amylose synthesis . In addition, the wx locus of rice is quite suitable for the molecular studies of gene regulation because the locus has some particular advantages for genetic research and it provides us various regulation mechanisms to be eluci dated at the molecular level. In this article, we review the genetic and molecular biological research, which have been carried out in our laboratory, about the regulation of gene expression at the wx locus and amylose synthesis in rice.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"15 1","pages":"195-201"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83371524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Properties of Rice Starch","authors":"S. Hizukuri","doi":"10.5458/JAG1972.40.183","DOIUrl":"https://doi.org/10.5458/JAG1972.40.183","url":null,"abstract":"","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"84 1","pages":"183-190"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88108978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review of Carbohydrates Utilization","authors":"H. Hidaka","doi":"10.5458/JAG1972.40.225","DOIUrl":"https://doi.org/10.5458/JAG1972.40.225","url":null,"abstract":"A lot of carbohydrate products are now in industrial use . Modified starch must be the oldest one of the products . Starch hydrolyzates such as dextrose and maltose are useful sweet ener and high fructose corn syrup founded a big sweetener market. Sugar transferred oligosaccharides, coupling sugar and fructo-oligosaccharide have been established asnew physiological functional sugars which are good for health . Recently, many different kinds of sugars and sugar chains that exist widely in living cells have been shown to play an important role as bi ological signal substances . In this paper the usefulness of these carbohydrates is reviewed.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"3 1","pages":"225-232"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75611670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The History of the Japanese Society of Starch Science and Its Role in the Future","authors":"T. Komaki","doi":"10.5458/JAG1972.40.81","DOIUrl":"https://doi.org/10.5458/JAG1972.40.81","url":null,"abstract":"The Japanese Society of Starch Science, at first, carried out many roles as a leader in the development of starch producing and provided many opportunities for communication among enterprises, universities, and public research laboratories . Glucose production by enzyme process was industrialized as a result. In recent years, the direction of study has turned to not only technical but also academical and fundamental works in the field of starch and other carbohydrate science. On the other hand, the scientific works of the enterprises greatly also developed in the production of functional oligosaccharides. This society must expect that researchers of different departments take part in the discussion of the fundamental researches.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"26 1","pages":"81-86"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83296893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cooking Aspects of Characteristics and Utilization of Starches","authors":"A. Suzuki","doi":"10.5458/JAG1972.40.233","DOIUrl":"https://doi.org/10.5458/JAG1972.40.233","url":null,"abstract":"Starch is a main component of cereal and vegetable foods . In addition, it is added to many kinds of foods to improve the texture and taste as an ingredient . Starch changes its physicochemical properties by gelatinization, when it is cooked. Consequently, the behaviors of pasting and the paste properties of starches, such as gelatinization temperature, and transparency, viscosity, and retrogradation tendency of the paste, etc. give important effects on cooking and the processing of foods. In this article, the properties of various kinds of starches and their relations with the functions and roles on cooking were discussed.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"28 1","pages":"233-243"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75482359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studies on Galactanases and Their Transfer Reaction","authors":"H. Nakano","doi":"10.5458/JAG1972.40.87","DOIUrl":"https://doi.org/10.5458/JAG1972.40.87","url":null,"abstract":"1. Galactanasses from Penicillium citrinum and Bacillus subtilis were purified and char-acterized. Two galactanases from P. citrinum had essentially the same properties and hydrolyzed β-1, 4-galactosidic linkages of soybean arabinogalactan (SAG) in an endo-manner. B. subtilis galactanase was an exo-enzyme which hydrolyzed SAG and oligosaccharides to produce galac-toboise from the non-reducing ends. 2. Transfer reaction catalyzed by the galactanases were studied. The P. citrinum enzyme degraded o-nitrophenyl-β-galactoside after a lag phase. A reaction mechanism which involved transglycosylation in addition to hydrolysis was proposed. The endo- and exo-galactanases showed broad acceptor specificities and transglycosylated various alcohols, phenols, sugar alcohols, and saccharides. Structural feature of the products from glycerol was different among the galactanases and Escherichia coli β-galactosidase : the galactanases transglycosylated preferentially the secondary OH-group of glycerol rather than primary OH-groups which were almost specifically transgalactosylated by the β-galactosidase. 3. Glycosides with glycerol and trimethylolpropane (TMP) moieties, which were prepared by the transfer reaction, acted as effective substrates for the lipase-catalyzed esterification.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"2013 1","pages":"87-93"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86475294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of Physical Properties and Cooking Quality of Newly Developed Rices","authors":"Setsuko Takahashi","doi":"10.5458/JAG1972.40.245","DOIUrl":"https://doi.org/10.5458/JAG1972.40.245","url":null,"abstract":"Several newly developed rice types were compared with a widely used standard rice variety (nihonbare) ; the physical properties of the cooked rices were measured and evaluated by sensory analysis and visual appearance. Chemical properties and physical properties such as viscosity and gelling properties of rice starch and rice flour were measured. There was clear relationship among amylose content, high amylopectin Fr. II and eating quality. All the newly developed rices showed different characteristic properties, we were able to utilize these properties in cooked rice and processed foods by appropriate cooking method and processing.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"22 1","pages":"245-254"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86054986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards an Understanding of the Fine Structure of Starch Molecules","authors":"S. Hizukuri","doi":"10.5458/JAG1972.40.133","DOIUrl":"https://doi.org/10.5458/JAG1972.40.133","url":null,"abstract":"Molecular structures of amylose and amylopectin from several sources have been analyzed in detail by newly developed methods. Amylose content has been suggested to be determined based on the iodine affinities (or blue value) of amylose, amylopectin and starch of each specimen. The value was slightly lower than the value by assuming the iodine affinities of amylose and amylopectin as 18-20 and 0, respectively. The latter value was defined as apparent amylose content. Reducing and non-reducing residues were determined by the modified Park-Johnson's colorimetric assay and the rapid Smith degradation coupled with determination of glycerol by enzymic assay. Number-average molecular weight (or d. p. n) and number-average chain length (c.1. n) were calculated from these values and total carbohydrate measured by phenol-sulfuric acid method. Molar fractions of linear and branched amylose were determined by 1) (number of branch linkage of amylose)/(number of branch linkages of β-limit dextrin) or 2) radioactivities of H3-amylose and H3-limit dextrin. Molecular weight distribution and weight-average molecular weight (or i p, w) of amylose and debranched amylopectin (chain-length distribution) were analyzed by high-performance-gel-exclusion chromatography monitoring with a low-angle laser-light-scattering photometer and a differential refractometer. The mode of chain-linking of amylopectin was analyzed by β, i, p-degradation, which supported the irregular Meyer structure. It was found that the B chains of wheat and rice amylopectins linked increased number of A chains with increased chain length. Some B chains of wheat amylopectin were (37%) found to link no A chains but only B chains. A key factor for the cause of crystalline polymorphism of starch granules was found to be the chain length of amylopectin. The temperature and various materials appear to be secondary modulators. This suggests that molecular structure is the most basic factor on the functional properties of starch, but still we know only a part. We need more effort toward the full understanding of starch.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"47 1","pages":"133-147"},"PeriodicalIF":0.0,"publicationDate":"1993-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85151183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}