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Journal of the Japanese Society of Starch Science最新文献

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Properties of Paper Treated with Starch-Borate Complex Colloidal Solution 淀粉-硼酸盐复合胶体溶液处理纸张的性能
Journal of the Japanese Society of Starch Science Pub Date : 1992-12-31 DOI: 10.5458/JAG1972.39.277
R. Murakami
{"title":"Properties of Paper Treated with Starch-Borate Complex Colloidal Solution","authors":"R. Murakami","doi":"10.5458/JAG1972.39.277","DOIUrl":"https://doi.org/10.5458/JAG1972.39.277","url":null,"abstract":"","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"11 1","pages":"277-280"},"PeriodicalIF":0.0,"publicationDate":"1992-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87961588","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}
引用次数: 0
A Comparative Study on the Retrogradation Process of Starch Gels Using X-ray and Rheological Measurements 用x射线和流变学测量对比研究淀粉凝胶的退化过程
Journal of the Japanese Society of Starch Science Pub Date : 1992-12-31 DOI: 10.5458/JAG1972.39.253
E. Miyoshi, K. Kumeno, Masako Ookubo, Masae Takahashi, N. Nakahama
{"title":"A Comparative Study on the Retrogradation Process of Starch Gels Using X-ray and Rheological Measurements","authors":"E. Miyoshi, K. Kumeno, Masako Ookubo, Masae Takahashi, N. Nakahama","doi":"10.5458/JAG1972.39.253","DOIUrl":"https://doi.org/10.5458/JAG1972.39.253","url":null,"abstract":"トウモロコシ,葛,甘薯,馬鈴薯澱粉の20%(w/w)ゲルの老化現象を比較検討するために,2種の保存条件を設定し,X線回折ならびにレオロジー測定を経時的に行って次のような結果を得た. 1)X線回折図形で再結晶化に伴い出現した回折ピークは,経時的に明瞭となった.2)相対回折強度による各試料の結晶化過程の挙動は,結晶形の相違により類別された. 3)貯蔵弾性率は老化の進行に伴い増大したが,初日を25℃ で保存した方が,いずれの試料もその後の増大が顕著に抑制された. 4)損失正接の経時変化は,いずれの試料もよく類似した.すなわち,初日から10℃ で保存すると,tanδ は老化初期にはやや上昇するがその後減少し,初日を25℃で保存すると,1日量以降に急速な増大が見られた. 5)破断歪は各試料ともに経時的に減少し,破断応力は緩慢な上昇傾向を示した. 6)相対回折強度と相対貯蔵弾性率の比較により,結晶化が緩和しても,ゲルの硬化はさらに継続することが示唆された. 7)相対破断歪と相対白度の比較により,老化に伴う破断歪の減少と白度の上昇はほぼ同様な速度で進行することが認められた. 8)老化初期における保存温度は,老化過程全体に影響を及ぼすことが認められた.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"13 1","pages":"253-260"},"PeriodicalIF":0.0,"publicationDate":"1992-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84732485","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}
引用次数: 5
Development of a Durable Deodorizer and Fragrance. 一种耐用除臭剂和香精的研制。
Journal of the Japanese Society of Starch Science Pub Date : 1992-12-31 DOI: 10.5458/JAG1972.39.285
K. Ikushima, Tadayoshi Sekiya, Shigeki Oku, Ikuo Yashiki, Nobuhiro Kuwabara, K. Hara, H. Hashimoto, I. Okura
{"title":"Development of a Durable Deodorizer and Fragrance.","authors":"K. Ikushima, Tadayoshi Sekiya, Shigeki Oku, Ikuo Yashiki, Nobuhiro Kuwabara, K. Hara, H. Hashimoto, I. Okura","doi":"10.5458/JAG1972.39.285","DOIUrl":"https://doi.org/10.5458/JAG1972.39.285","url":null,"abstract":"Durable deodorizer and fragrance incorporated into cyclodextrins (CD) have been developed to control the release rate of the reagents. The release rate of the deodorizer and fragrance were low compared with that prepared without CD . Thus prepared deodorizer adsorbed ca. 50% of cigarette odor and the volatile fragrance incorporated into CD was suitable for a long-term use .","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"39 1","pages":"285-287"},"PeriodicalIF":0.0,"publicationDate":"1992-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75291968","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}
引用次数: 0
Structural Analysis of Micropores of Starches by Moisture Adsorption-Desorption Method 水分吸附-解吸法对淀粉微孔结构的分析
Journal of the Japanese Society of Starch Science Pub Date : 1992-12-31 DOI: 10.5458/JAG1972.39.271
K. Boki, N. Kawasaki, K. Minami
{"title":"Structural Analysis of Micropores of Starches by Moisture Adsorption-Desorption Method","authors":"K. Boki, N. Kawasaki, K. Minami","doi":"10.5458/JAG1972.39.271","DOIUrl":"https://doi.org/10.5458/JAG1972.39.271","url":null,"abstract":"1)20℃ における水分吸着・脱離等温線の結果から,水分活性0.4以上での水分吸着量,水分活性1.0における飽和吸着量,ヒステリシスの大きさは,B図形のバレイショ澱粉が最も大きく,C図形のクズ澱粉と甘藷澱粉,A図形のトウモロコシ澱粉とコメ澱粉の順に小さくなった. 2)水分吸着等温線をMP法にあてはめ,半径10.5A以下の細孔分布を算出した.その結果,B図形のバレイショ澱粉には,細孔半径8Å付近に大きなピークが観察されたが,A図形のトウモロコシ澱粉とコメ澱粉,C図形の甘藷澱粉には,そのようなピークが観察されなかった. 3)水分脱離等温線をBJH法にあてはめ,半径10.5～300Åの細孔分布を算出した.その結果,細孔容積は,B図形のバレイショ澱粉が最も大きく,C図形のクズ澱粉と甘藷澱粉,A図形のトウモロコシ澱粉とコメ澱粉の順に小さくなった.X線回折図によるB図形澱粉の割合と水分吸着法による細孔容積の値をプロットしたところ,直線性(相関係数,0.955)が認められた.さらに,半径4～10.5Åと半径10.5～300Åの全細孔容積とB図形澱粉の割合との間にも0.959の相関性が認められた.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"19 1","pages":"271-276"},"PeriodicalIF":0.0,"publicationDate":"1992-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72899025","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}
引用次数: 0
Chemical Structure of α-D-Glucan in the Seed of Buckwheat(Fagopyrum esculentum) 荞麦种子中α- d -葡聚糖的化学结构
Journal of the Japanese Society of Starch Science Pub Date : 1992-12-31 DOI: 10.5458/JAG1972.39.249
Koji Kato, Baoyao Wei, K. Matsunaga, R. Yamauchi, Y. Ueno
{"title":"Chemical Structure of α-D-Glucan in the Seed of Buckwheat(Fagopyrum esculentum)","authors":"Koji Kato, Baoyao Wei, K. Matsunaga, R. Yamauchi, Y. Ueno","doi":"10.5458/JAG1972.39.249","DOIUrl":"https://doi.org/10.5458/JAG1972.39.249","url":null,"abstract":"The polysaccharide composed of only D-glucose was extracted with cold water from the endosperm of buckwheat (Fagopyrum esculentum) and purified through a column of DEAESephadex A-50 (C1-form), It was revealed to be a phytoglycogen from the results of IR-analysis , methylation study, and enzymic hydrolysis. The weight average molecular weight of the polysaccharide was determined to be about 14, 800 by gel chromatography. ƒÀ-Limit dextrin prepared from the polysaccharide was digested with pollulanase and then isoamylase. A ratio of maltose and maltotriose to higher oligosaccha rides in the digest supported Meyer's model for the structure of this polysaccharide .","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"76 1","pages":"249-252"},"PeriodicalIF":0.0,"publicationDate":"1992-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83901506","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}
引用次数: 0
Purification and Some Properties of a Novel Amylase from an AlkaliTolerant Strain of Acremonium 一株耐碱阿克雷蒙菌淀粉酶的纯化及其性质研究
Journal of the Japanese Society of Starch Science Pub Date : 1992-12-31 DOI: 10.5458/JAG1972.39.261
Y. Moriyama, S. Mitsuiki, Kawaguchi Akihiro, S. Murao
{"title":"Purification and Some Properties of a Novel Amylase from an AlkaliTolerant Strain of Acremonium","authors":"Y. Moriyama, S. Mitsuiki, Kawaguchi Akihiro, S. Murao","doi":"10.5458/JAG1972.39.261","DOIUrl":"https://doi.org/10.5458/JAG1972.39.261","url":null,"abstract":"A fungus producing a novel neutral amylase, namely, the alkalitolerant strain TOF225, was isolated from samples collected in a residential dwelling in Tokyo, and it was identified as a species of Acremonium from its morphological characteristics. The fungus produced an extracellular amylase in the presence of starch and sodium carbonate or sodium bicarbonate. The maximal rate of production of the enzyme was obtained when the fungus was cultured aerobically at 28°C for 4 days in an alkaline medium. The enzyme was purified by chromatog raphy on DEAEToyopearl, Sephadex G50, MonoQ and Superdex 75. The purified enzyme was electrophoretically homogeneous and its molecular weight was 53, 000 daltons. The optimum pH and temperature for activity were 6.57.5 and 45°C, respectively. The enzyme was stable up to 30°C between pH 6.0 and 10.5 for 10 min, and it was thermostable in the presence of 1 mM CaCl2 at temperatures up to 35°C. The isoelectric point of the enzyme was 5.94. This amylase is considered to be an alkalitolerant enzyme.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"15 1","pages":"261-269"},"PeriodicalIF":0.0,"publicationDate":"1992-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83658668","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}
引用次数: 1
Properties of Rice Flour Prepared by Different Milling Methods 不同碾磨方法制备的米粉的性质
Journal of the Japanese Society of Starch Science Pub Date : 1992-08-30 DOI: 10.5458/JAG1972.39.155
Masami Arisaka, Kouichi Nakamura, Youichi Yoshii
{"title":"Properties of Rice Flour Prepared by Different Milling Methods","authors":"Masami Arisaka, Kouichi Nakamura, Youichi Yoshii","doi":"10.5458/JAG1972.39.155","DOIUrl":"https://doi.org/10.5458/JAG1972.39.155","url":null,"abstract":"乾式製粉のロールミル粉,ピンミル粉,搗精粉,ジェットミル粉,湿式製粉のスタンプミル粉,圧扁粉,水挽き粉,ジェットミル粉を試料に用い,製粉方法を異にする米粉の特性を調べた. 1)粒度は水挽き粉,ジェットミル粉,搗精粉,スタンプミル粉が細かく,圧扁粉,ロールミル粉,ピンミル粉が粗かった. 2)粒形態は,乾式製粉米粉においては分割された組織体になり,ずり作用をともなう湿式製粉米粉においては分離した澱粉粒の集合体になっているのが走査型電子顕微鏡で観察された. 3)粒形態が分離した澱粉粒の集合体となっている米粉からの団子は,食味が優れて,硬化が遅い傾向にあった. 4)以上のようなことから,米粉の性質には粒度と粒形態が基本的に関係し,粒度には製粉装置が,粒形態には乾式,湿式の製粉方法が影響すると考えられた. 終わりに,本報告の纏めに,種々のご助言を賜りました新潟県食品研究所所長今井誠一博士に深謝します.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"12 1","pages":"155-163"},"PeriodicalIF":0.0,"publicationDate":"1992-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78702290","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}
引用次数: 22
Some Properties of Sotetsu (Cycas revoluta Thunb.) Trunk Starch 苏铁的一些性质(英文)干淀粉
Journal of the Japanese Society of Starch Science Pub Date : 1992-08-30 DOI: 10.5458/JAG1972.39.147
Y. Sugimoto, Y. Yamashita, Akihiro Katou, H. Fuwa
{"title":"Some Properties of Sotetsu (Cycas revoluta Thunb.) Trunk Starch","authors":"Y. Sugimoto, Y. Yamashita, Akihiro Katou, H. Fuwa","doi":"10.5458/JAG1972.39.147","DOIUrl":"https://doi.org/10.5458/JAG1972.39.147","url":null,"abstract":"Some chemical and physical properties of starch prepared from trunks of sotetsu (Cycas revoluta Thunb.) (sotetsu A) were compared with starches prepared from seeds of sotetsu (Sotetsu B) and ginkgo (Ginkgo biloba L.) seeds. The results obtained were as follows 1) The mean particle size of sotetsu A, sotetsu B and ginkgo starches were 13.2pm, 9.5 pm and 12.4 pm, respectively. 2) The susceptibility of sotetsu A starch granules to hog pancreatin was similar to that of sweet potato starch granules having relatively high susceptibility. By scanning electron microscopy (SEM), the appearance on the surface of sotetsu A starch granules attacked by pancreatin was quite similar to the case of normal maize starch granules, for which the enzymatic attack usually started with small pits on the surface of the granules and then the pits increased in number and in size during the subsequent enzyme attack. 3) The initiation temperature for gelatinization of sotetsu A starch, by photopastegraphy and differential scanning calorimetry (DSC) were 58.5 and 63. it, respectively. The enthalpy change, 4H, determined by DSC was 3.7 cal/g, which was relatively lower than that of the other two starches. The maximum viscosity and breakdown of sotetsu A, determined by Brabender's amylography (6%), were 460 BU and 30 BU, respectively. Breakdown was low like sotetsu B and ginkgo starches. 4) The amylose contents of sotetsu A starch, determined by amperometric titration and enzyme-chromatographic method, were 25.2, 23.2%, respectively. 5) Texture of 6% starch gels was determined by curdmeter and a Rheoner; sotetsu A formed gel having low hardness and breaking force and relatively high cohesiveness.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"12 1","pages":"147-154"},"PeriodicalIF":0.0,"publicationDate":"1992-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77705057","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}
引用次数: 0
Effect of Soil Water Condition on the Properties of Potato Starch. 土壤水分条件对马铃薯淀粉性质的影响。
Journal of the Japanese Society of Starch Science Pub Date : 1992-08-30 DOI: 10.5458/JAG1972.39.189
S. Kurinami, M. Kono
{"title":"Effect of Soil Water Condition on the Properties of Potato Starch.","authors":"S. Kurinami, M. Kono","doi":"10.5458/JAG1972.39.189","DOIUrl":"https://doi.org/10.5458/JAG1972.39.189","url":null,"abstract":"土壌水分環境がジャガイモ澱粉の性質に及ぼす影響を明らかにしようとして,ガラス室内に設置されているライシメーターを用い,土壌水分含量の異なる条件下で男爵薯を栽培した. 土壌水分状態がpF3.0の乾燥した土壌で生成した澱粉では,最高粘度がみられず,糊化が著しく抑制された.しかし,澱粉粒の粒径,無機成分含量,および澱粉の組成・構造には土壌水分状態の異なる条件下でも違いがみられなかった.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"38 1","pages":"189-192"},"PeriodicalIF":0.0,"publicationDate":"1992-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80682412","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}
引用次数: 0
Effects of Ascorbic Acid and Related Compounds on Wheat Flout Dough and Starch in Breadmaking 抗坏血酸及其相关化合物对面包加工中小麦面团和淀粉的影响
Journal of the Japanese Society of Starch Science Pub Date : 1992-08-30 DOI: 10.5458/JAG1972.39.183
Li Zhang, Yukihiro Yamaguchi, N. Morita, M. Takagi
{"title":"Effects of Ascorbic Acid and Related Compounds on Wheat Flout Dough and Starch in Breadmaking","authors":"Li Zhang, Yukihiro Yamaguchi, N. Morita, M. Takagi","doi":"10.5458/JAG1972.39.183","DOIUrl":"https://doi.org/10.5458/JAG1972.39.183","url":null,"abstract":"The addition of L-ascorbic acid (AsA) or dehydroascorbic acid (DHA) to wheat flour lowered the gelatinization temperature of starch about 2°C, and reduced the gelatinization enthalpy about 10% in comparison with that of the control or D-AsA. Farinography of wheat flour dough added with AsA or DHA showed a shorter development time than that with 2, 3-diketogulonic acid or the control, probably by the formation of SS cross-linkages of gluten molecules. Scanning electron microscopic observations of wheat dough after 25-min mixing with AsA or DHA suggested the changes in the rigidity of dough, followed by some changes in the wrapping of gluten to the starch granules. Considering these results, we discuss the changes of gelatinization temperature, enthalpy, gluten, and SH contents after addition of AsA and related compounds to wheat flour.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"6 1","pages":"183-187"},"PeriodicalIF":0.0,"publicationDate":"1992-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74546439","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}
引用次数: 8
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