Journal of the Japanese Society of Starch Science最新文献_第7页

Transglycosylation of Phenols by Endo-1, 4-β-galactanase from Penicillium citrinum and Several, β-Galactosidases 柠檬酸青霉内啡肽- 1,4 -β-半乳糖酶和几种β-半乳糖苷酶对苯酚的转糖基化作用

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.1

H. Nakano, S. Kitahata, H. Ohgaki, S. Takenishi

{"title":"Transglycosylation of Phenols by Endo-1, 4-β-galactanase from Penicillium citrinum and Several, β-Galactosidases","authors":"H. Nakano, S. Kitahata, H. Ohgaki, S. Takenishi","doi":"10.5458/JAG1972.39.1","DOIUrl":"https://doi.org/10.5458/JAG1972.39.1","url":null,"abstract":"Transfer reactions of an endo-1, 4-β-galactanase from Penicillium citrinum and several β-galactosidases were studied using aryl compounds as acceptors. The acceptor specificity of the galactanase was much broader than those of β-galactosidases from Escherichia coli, Penicillium multicolor, Bacillus circulans and Aspergillus oryzae : Various hydroxybenzenes and hydroxybenzoic acids acted as acceptors for the galactanase, although most of them were poor or ineffective for the, β-galactosidases. Carboxyl group adjacent to OH groups reduced effectiveness as acceptors for both the enzymes. Benzyl alcohol and hydroxybenzyl alcohols were good acceptors for the enzymes. The transfer ability of galactanase was compared in detail with the β-galactosidases using 1, 3-dihydroxybenzene (2) as an acceptor. The galactanase formed the transfer products much more effectively than the β-galactosidases at 0.5-3% of the acceptor concentrations. Increasing activity of the galactanase and prolonged reaction time resulted in an increase of the transfer products. Increasing activities of β-galactosidases and longer incubation times reduced the yields due to rapid hydrolysis of the aryl galactoside formed.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"7 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"1992-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72592470","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

Physical Characteristics of Mochi 麻糬的物理特性

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.23

N. Nagashima

{"title":"Physical Characteristics of Mochi","authors":"N. Nagashima","doi":"10.5458/JAG1972.39.23","DOIUrl":"https://doi.org/10.5458/JAG1972.39.23","url":null,"abstract":"The physical characteristics after aging of Mochi prepared by several methods were studied, and the following results were obtained:. 1) Mochi prepared by stamping exhibited much of the initial rice grain structure, while that prepared by a power mixer was of a well-mashed paste form rather than rice grain tissue. 2) The hardness of each type of Mochi measured by a rheolometer depended on the storage conditions : Mochi prepared by a mixer was softer than by stamping with no storage, while that prepared by a mixer was harder than by stamping after storing for 3 hr at 5°C. 3) The creep curves of Mochi measured by a rheoner could be explained by a six-element mechanical model consisting of Hookean body, two pairs of Voigt bodies and a Newtonean body. The shift factor-1/T relationship for Mochi stored at °C resulted in two straight lines, a refraction point being observed at 50°C ; however, no such phenomenon was observed for Mochi stored at-20°C. 4) The cooking loss of Mochi stored at 5°C decreased with increasing storage time, while that of the Mochi stored at -20°C hardly changed . Mochi prepared by stamping showed a small cooking loss after storage at 5 and -20°C, respectively. 5) The crystalline structure of raw glutinous rice could be classified as a type-A pattern, although this pattern disappeared upon heating and was transformed into a type-B pattern after storing at 5°C for one week. In the case of Mochi stored at -20°C, the crystallinity was never recovered. 6) The viscosity of Mochi measured by a Brabender viscograph after storing at 5°C showed a maximum value of 800 to 1000 B. U., while that stored at -20°C showed a maximum value of 200 to 300 B. U. The viscosity of the latter reached a peak after storing for 72 hr, and then decreased with a further period of storage.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"44 1","pages":"23-40"},"PeriodicalIF":0.0,"publicationDate":"1992-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86656268","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: 2

Present Knowledge on the Processing of Starchy Foods 目前对淀粉类食品加工的认识

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.57

Masayuki Sugimoto

引用次数: 3

Rice Starch Properties and Grain Quality 稻米淀粉性质与稻米品质

Journal of the Japanese Society of Starch Science Pub Date : 1992-03-31 DOI: 10.5458/JAG1972.39.11

B. Juliano

{"title":"Rice Starch Properties and Grain Quality","authors":"B. Juliano","doi":"10.5458/JAG1972.39.11","DOIUrl":"https://doi.org/10.5458/JAG1972.39.11","url":null,"abstract":"The effects of various starch complexing : amylose-waxy gene protein complex, mylose-lipid complexes, amylopectin retrogradation and amylose retrogradation (resistant starch) were recently studied in selected rice samples differing in starch properties. Amylose-bound protein (starch synthase) is higher in indica rice than in japonica rice and the specific activity was lower in indica, consistent with their similar amylose contents. Processing temperature determines the type of amylose-lipid complex formed, with complex II formed only above 100°C. Cooked-rice and starch-gel staling that is reversed partially by reheating at 100°C was shown to be due to amylopectin staling by DSC and storage modulus G'-time profiles . They tended to be related to d.p.n of amylopectin among waxy rices. Intermediate-high GT with greater resistance to corrosion of raw granules to HC1 and Chalara paradoxa amylases showed greater amylopectin and amylose staling of cooked rice. Amylose staling was measured by glycemic index and resistant starch. These studies provide evidence on the causes of varietal differences in qualities of rices with similar amylose contents. It is worthwhile to estimate the molecular properties of amylopectin and amylose of these selected rice samples to determine what properties actually affect cooked rice texture.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"10 1","pages":"11-21"},"PeriodicalIF":0.0,"publicationDate":"1992-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81679736","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: 12

Sucrose Fatty Acid Polyesters 蔗糖脂肪酸聚酯

Journal of the Japanese Society of Starch Science Pub Date : 1992-01-01 DOI: 10.5458/jag1972.39.33

K. Fujiwara

引用次数: 0

Effects of L-Ascorbic Acid and Related Compounds on SH Groups and Gelatinization of Starch in Wheat Flour Dough l -抗坏血酸及其相关化合物对小麦粉面团中淀粉SH基团和糊化的影响

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.351

Li Zhang, Yukihiro Yamaguchi, N. Morita, M. Takagi

引用次数: 1

Dietary Fiber : Determination Methods and Definition 膳食纤维:测定方法及定义

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.379

B. Mory

引用次数: 5

Improved Co-immobilizate of Glucoamylase and Glucose Isomerase : Continuous Production of Fructose Syrup Directly from Liquefied Starch 改良的葡萄糖淀粉酶和葡萄糖异构酶共固定化:由液化淀粉连续生产果葡糖浆

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.375

Y. Takeda, T. Kiyofuji, S. Hizukuri

引用次数: 1

Study of the Molecular Properties of Amyloses and Amylopectins from Tropical Starches 热带淀粉中直链淀粉和支链淀粉分子性质的研究

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.333

Y. Ishii, H. Nakahara, S. Hattori, A. Kawabata, Michinori Nakamura

{"title":"Study of the Molecular Properties of Amyloses and Amylopectins from Tropical Starches","authors":"Y. Ishii, H. Nakahara, S. Hattori, A. Kawabata, Michinori Nakamura","doi":"10.5458/JAG1972.38.333","DOIUrl":"https://doi.org/10.5458/JAG1972.38.333","url":null,"abstract":"Four kinds of tropical starches were separated into four fractions, i. e., an amylose, two amylopectins, one of which precipitated and the other which did not precipitate in 66% ethanol solution and a C-fraction, which precipitated with thymol and did not precipitate in 10% 1-butanol. Potato and corn starches were used as controls. Iodine affinity, weight average molecular weight (MW), radius of gyration (RG), and intrinsic viscosity [η] were determined for each fraction. To determine MW and RG, one concentration approximation light scattering method was used. For amyloses, iodine affinities, MW, RG, and [η] were 19-21 I2 g/100g, 4 × 105 -2 × 106, 30 × 10-7 -97 × 10-7 cm, and 0.6-1.7 dl/g, respectively. Potato amylose had the highest MW, sago and corn amyloses had the lowest MW. Larger RG values were obtained for edible canna and corn than for others when compared in the same MW. Amylopectins (iodine affinities, 0.25-2 I2 g/100 g ; MW, 4 × 107-44 × 107 ; RG, 150 × 10-7-570 × 10-7 cm ; [η], 0.8-5 dl/g) were classified into three groups. The first one contained potato and edible canna amylopectins having medium MW in the three groups. It was thought that they might have the lowest degree of branching in the three groups. The second group contained arrowroot and cassava amylopectins having the highest MI. It was thought that they might have the highest degree of branching. The third group contained sago and corn amylopectins having the lowest MW. It was thought that they might have medium degree of branching. Six kinds of C-fraction (iodine affinities, 1.5-3.3 I2g/100 g ; MW, 3 × 107-6 × 107 ; RG, 150 × 10-7-270 × 10-7 cm ; [η], 0.8-2 dl/g) had similar Mw to the low Mw fractions in amylopectins, i. e, sago and corn amylopectins.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"178 1","pages":"333-342"},"PeriodicalIF":0.0,"publicationDate":"1991-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73264779","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

Utilization of 4-β-Galactosyl-Lactose by the Intestinal Bacteria 肠道细菌对4-β-半乳糖的利用

Journal of the Japanese Society of Starch Science Pub Date : 1991-12-31 DOI: 10.5458/JAG1972.38.365

M. Dombou, Hideki Yamamoto, H. Nakajima, K. Tomita, T. Komaki

引用次数: 3