{"title":"Formation of Aroma Components in Roasted or Pan-fired Green Tea by Roasting or Pan-firing Treatment.","authors":"M. Kawakami, T. Yamanishi","doi":"10.1271/NOGEIKAGAKU1924.73.893","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.893","url":null,"abstract":"露天栽培と被覆栽培による荒茶および焙焼度を2段階に変えたほうじ茶と釜炒り茶の香気組成を比較して,加熱操作が香気形成に及ぼす影響を調べた.その結果以下の知見が得られた. (1) 荒茶では,緑茶の主要香気成分と考えられているテルペンアルコールに加え,maltol, coumarin, pyridine, indoleなど甘い香りや異臭成分の組成比が高く,複雑な緑茶香気の形成に寄与していた. (2) ほうじ茶および釜炒り茶では,ピラジン,ピロール,フラン,ピラノンなど,糖とアミノ酸によるMaillard反応生成物が香気の主たる部分を占め,焙じ香の要因となっていた,特に,L-テアニンとD-グルコース,D-キシロースの加熱で生成する1-ethyl-3, 4-dehydropyrrolidoneの生成量が大きかった. (3) ほうじ茶から86化合物が,釜炒り茶から44化合物が新たに同定された.その多くは焙焼香気に寄与するものであったが,荒茶や釜炒り茶に認められたsulfinylbismethaneとsulfonylbisme-thaneは,緑茶香気にとって重要な含硫化合物と考えられた. (4) ほうじ条件として,茎が入る場合には強めの150°C, 12minが,茶葉だけの場合には温度を下げ,時間を短くしたマイルドな条件の130°C,10minが適していた.また,100°C,15minの条件では十分な焙じ香を得ることができなかった. (5) 露天,被覆の栽培法の違いが焙焼香気形成に及ぼす影響はそれほど大きくはなかった,しかし釜炒り茶では,露天茶はアルコールの含有比が高いが,被覆茶はピラジン,ピロールなど含窒素焙焼香気成分の含有比がかなり高いという差異が認められた. 本研究を進めるにあたり,試料提供と試料の焙焼をご担当いただいた静岡すいこう園の水越良和氏に深謝いたします.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"14 1","pages":"893-906"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87218969","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":"Conditions Influencing the Growth-Promoting/Sustaining Effects of Carbon Material in Agar Plates.","authors":"S. Endo, H. Ohshima, Shuta Takayanagi, A. Fujino, K. Endoh, Y. Nishikawa, M. Matsuhashi","doi":"10.1271/NOGEIKAGAKU1924.73.1181","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.1181","url":null,"abstract":"黒鉛(グラファイト)粉末や活性炭を富栄養寒天培地に混じると,通常では生育できないストレス条件下でも,B. carboniphilusや淋菌,レジオネラ菌などの増殖をひき起こすことが知られている.本報の実験ではすべてB. carboniphilusを用いたが,コロニー形成率で測定したこの菌の増殖は寒天培地中の炭素素材の量におよそ比例した.そしてこの菌の増殖の顕著な性質は,ぺトリ皿をアルミホイルで包んで外部の波動のあるもの,例えば電磁波のあるものから遮へいした場合,完全とはいえないもののかなりの増殖の阻害が見られることであった.寒天培地中に炭素素材を入れたときの菌の増殖は43°Cから43.5°Cで最大であり,44°C以上ではおそらくこの菌固有の性質から炭素素材があっても菌は著しく生えにくくなった.42°C以下では炭素素材がなくても完全に致死的ではなかった.炭素素材のあるとき,寒天培地からKClを1%減らすと,43.5°Cでの生育はかえって減少した.また固形ストレス培地中の寒天濃度を高めると炭素素材存在下の生育は大きく増大した.このようにストレス寒天培地上のB.carboniphitusの増殖は炭素素材の量,KClの濃度,寒天の濃度,培養温度,および外部からの波動などによって影響を受ける.これらの性質は以前に報告した炭素素材の遠隔効果と似ており,炭素素材の近接的効果も遠隔効果と同様に光音響転換による音波シグナルの伝達が主要な機構を占めていることを示唆する.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"54 1","pages":"1181-1186"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75107748","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}
Pub Date : 1999-01-01DOI: 10.1271/NOGEIKAGAKU1924.73.623
Kenjiro Kato
{"title":"Bacteria in Ecosystem.","authors":"Kenjiro Kato","doi":"10.1271/NOGEIKAGAKU1924.73.623","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.623","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"52 1","pages":"623-625"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74075257","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}
Pub Date : 1999-01-01DOI: 10.1271/NOGEIKAGAKU1924.73.614
H. Oyaizu, Hongik Kimu, D. Honda
{"title":"Biodiversity of Unculturable Soil Microorganisms.","authors":"H. Oyaizu, Hongik Kimu, D. Honda","doi":"10.1271/NOGEIKAGAKU1924.73.614","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.614","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"39 1","pages":"614-618"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72989472","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}
Pub Date : 1999-01-01DOI: 10.1271/NOGEIKAGAKU1924.73.523
S. Hachimura, M. Goto, Tadashi Yoshida, M. Hashiguchi, S. Kaminogawa
{"title":"Characteristics of the Gut Immune Response.","authors":"S. Hachimura, M. Goto, Tadashi Yoshida, M. Hashiguchi, S. Kaminogawa","doi":"10.1271/NOGEIKAGAKU1924.73.523","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.523","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"235 1","pages":"523-527"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72847181","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 Criterion for the Optimization of the Process Producing L-Cystine on an Industrial Scale.","authors":"Yasushi Yamamoto, Kunihiko Akashi, Kobayashi Tadao, T. Utagawa, Itsuo Fujita","doi":"10.1271/NOGEIKAGAKU1924.73.1167","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.1167","url":null,"abstract":"DL-2-アミノチアゾリン-4-カルボン酸からL-シスチンを工業的に生産することを目的として,その反応の最適化を行うための管理指標の探索を行った. 本反応においては蓄積するCysHおよび発生する硫化水素が反応に阻害的に作用する.この影響を小さくするためには生成したCysHを化学的に酸化してCysにすることが有効であった. しかしながら,酸化に必要な溶存酸素は酵素反応に阻害的に作用し,酵素を失活させていると考えられる.これに対し,極めて低い濃度の溶存酸素の測定に有効な酸化還元電位を管理指標に酵素反応実験を行い,-450mVの酸化還元電位の条件で高い反応収率と反応速度が得られることを見いだした.この結果は,工業化の試験プラントにおいても再現し,ATC75mg/mLの反応液から反応収率83%の成績が得られた.このことから,酸化還元電位を指標としたプロセス管理が適切であることが確認された.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"1 1","pages":"1167-1172"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86801889","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}
Pub Date : 1999-01-01DOI: 10.1271/NOGEIKAGAKU1924.73.1155
J. Nakayama
{"title":"Chemistry and Genetics on Sex Pheromone Signaling in Enterococcus faecalis.","authors":"J. Nakayama","doi":"10.1271/NOGEIKAGAKU1924.73.1155","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.1155","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"13 1","pages":"1155-1166"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87871012","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}
Pub Date : 1999-01-01DOI: 10.1271/NOGEIKAGAKU1924.73.887
D. Hirata
{"title":"Essential Molecules for Cell Growth in Yeast: Control of Cell Proliferation by Calcium-signaling Pathway.","authors":"D. Hirata","doi":"10.1271/NOGEIKAGAKU1924.73.887","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.887","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"31 1","pages":"887-892"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82683917","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}
Pub Date : 1999-01-01DOI: 10.1271/NOGEIKAGAKU1924.73.1187
H. Sumi, M. Yoshikawa, Tomoko Baba, Kiminori Matsuda, H. Kubota
In commercially obtained natto, 12 kinds of cereal and okara-natto preparations, both elastase and nattokinase activities were found. Particularly, in the natto preparations fermented with broad beans, soybeans, or green beans showed much stronger elastase activity, and it was also confirmed in Bacillus natto cells after ultrasonication. Using the commercially obtained nattokinase and natto extract, elastase activity in the eluate of isoelectricfocussing was parallel to that of nattokinase activity. Highly purified natto-elastase was proved to be identical to nattokinase by pI (about 8.7, isoelectric focussing), molecular weight (about 20, 000, gel filtration), and also by NH2-terminal amino acid sequence (21 residues) identified by Edmans method.
{"title":"Elastase Activity in Natto, and Its Relation to Nattokinase.","authors":"H. Sumi, M. Yoshikawa, Tomoko Baba, Kiminori Matsuda, H. Kubota","doi":"10.1271/NOGEIKAGAKU1924.73.1187","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.73.1187","url":null,"abstract":"In commercially obtained natto, 12 kinds of cereal and okara-natto preparations, both elastase and nattokinase activities were found. Particularly, in the natto preparations fermented with broad beans, soybeans, or green beans showed much stronger elastase activity, and it was also confirmed in Bacillus natto cells after ultrasonication. Using the commercially obtained nattokinase and natto extract, elastase activity in the eluate of isoelectricfocussing was parallel to that of nattokinase activity. Highly purified natto-elastase was proved to be identical to nattokinase by pI (about 8.7, isoelectric focussing), molecular weight (about 20, 000, gel filtration), and also by NH2-terminal amino acid sequence (21 residues) identified by Edmans method.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"36 1","pages":"1187-1190"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80936374","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}
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