Glico Nutrition Co.

Ōsaka, Japan

Glico Nutrition Co.

Ōsaka, Japan

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Wakisaka S.,Ehime University | Wakisaka S.,Glico Nutrition Co. | Nishimura T.,Glico Nutrition Co. | Gohtani S.,Kagawa University
Journal of Oleo Science | Year: 2015

We investigated how phase behavior changes by replacing water with glycerol in water/mixture of polyglycerol polyricinoleate (PGPR) and hexaglycerol monolaurate (HGML) /vegetable oil system, and studied the effect of glycerol on o/w nano-emulsion formation using an isothermal low-energy method. In the phase behavior study, the liquid crystalline phase (Lc) + the sponge phase (L3) expanded toward lower surfactant concentration when water was replaced with glycerol in a system containing surfactant HLP (a mixture of PGPR and HGML). O/W nano-emulsions were formed by emulsification of samples in a region of Lc + L3. In the glycerol/surfactant HLP/vegetable oil system, replacing water with glycerol was responsible for the expansion of a region containing Lc + L3 toward lower surfactant concentration, and as a result, in the glycerol/surfactant HLP/vegetable oil system, the region where o/w nano-emulsions or o/w emulsions could be prepared using an isothermal low-energy emulsification method was wide, and the droplet diameter of the prepared o/w emulsions was also smaller than that in the water/surfactant HLP/ vegetable oil system. Therefore, glycerol was confirmed to facilitate the preparation of nano-emulsions from a system of surfactant HLP. Moreover, in this study, we could prepare o/w nano-emulsions with a simple one-step addition of water at room temperature without using a stirrer. Thus, the present technique is highly valuable for applications in several industries. © 2015 by Japan Oil Chemists’ Society.


Wakisaka S.,Ehime University | Wakisaka S.,Glico Nutrition Co. | Nakanishi M.,Kagawa University | Gohtani S.,Kagawa University
Journal of Oleo Science | Year: 2014

It is reported that mixing polyglycerol polyricinoleate (PGPR) and polyglycerol laurilester has a great emulsifying capacity, and consequently fine oil-in-water (o/w) emulsions can be formed. However, the role of PGPR is not clear. The objective of this research is to investigate the phase behavior of vegetable oil/ mixture of PGPR and polyglycerol fatty acid ester/water systems, and to clarify the role of PGPR in making a fine emulsion. Phase diagrams were constructed to elucidate the optimal process for preparing fine emulsions. In all the systems examined in this study, the phases, including the liquid crystal phase (Lc) and sponge phase (L3), spread widely in the phase diagrams. We examined droplet size of the emulsions prepared from each phase and found that o/w nano-emulsions with droplet sizes as small as 50 nm were formed by emulsifying either from a single L3 phase or a two-phase region, Lc + L 3. These results indicate that a sponge phase L3 or liquid crystal phase Lc or both is necessary to form an o/w nano-emulsion whose average droplet diameter is less than 50 nm for PGPR and polyglycerin fatty acid ester mixtures used as surfactant. © 2014 by Japan Oil Chemists' Society.


Ichihara T.,Osaka Prefecture University | Ichihara T.,Ezaki Glico Co. | Ichihara T.,Glico Nutrition Co. | Fukuda J.,Glico Nutrition Co. | And 4 more authors.
Food Hydrocolloids | Year: 2016

Cassava starch granules slightly hydrolyzed by α-amylase from Aspergillus niger show significantly enhanced gelling properties (Ichihara, Fukuda, Takaha, Yuguchi, & Kitamura, 2014). This paper investigates the mechanism of these enhanced gelling properties by dynamic viscoelastic analysis and small-angle X-ray scattering (SAXS). The storage modulus (G') of α-amylase-treated cassava starch paste was greater than that of native cassava starch paste, and the tan δ (G″/G') of the treated paste was almost zero at the tested angular frequency, which is much lower than for native cassava starch. The SAXS results suggest that the microscopic gel structure is composed of highly aggregated inhomogeneous nano-scale structures and diluted regions of single and helical amylose chains. Starch crystallization and growth of aggregates were faster, and the size of aggregates larger, for α-amylase-treated cassava starch than for native starch. These results further support our hypothesis that α-amylase treatment improves the elasticity of starch gel by constructing a strong filler-in-matrix type structure. © 2015 Elsevier Ltd.


Murakami T.,Kyoto University | Murakami T.,Glico Nutrition Co. | Nishimura T.,Glico Nutrition Co. | Kitabatake N.,Notre Dame Seishin University | Tani F.,Kyoto University
Journal of Food Science | Year: 2016

We had earlier shown that the dispersion of wheat gluten in acetic acid solution conferred gliadin-like characteristics to the polymeric glutenins. To elucidate the molecular behavior of its polymeric glutenins, the characteristics of gluten powder prepared from dispersions with various types of acid were investigated in this study. Mixograph measurements showed that the acid-treated gluten powders, regardless of the type of acid, had dough properties markedly weakened in both resistance and elasticity properties, as though gliadin was supplemented. The polymeric glutenins extracted with 70% ethanol increased greatly in all acid-treated gluten powders. Size exclusion HPLC and SDS-PAGE indicated that the behavior of polymeric glutenins due to acid treatment was attributed to their subunit composition rich in high molecular weight glutenin subunit (HMW-GS) and not their molecular size. The gluten prepared with the addition of NaCl in acid dispersion had properties similar to those of the control gluten. The results suggest that ionic repulsion induced by acid dispersion made the polymeric glutenins rich in HMW-GS disaggregate, and therefore, act like gliadins. © 2016 Institute of Food Technologists®.


Murakami T.,Kyoto University | Murakami T.,Glico Nutrition Co. | Kitabatake N.,Notre Dame Seishin University | Tani F.,Kyoto University
Journal of Food Science | Year: 2015

Spray-dried gluten has unique properties and is commercially available in the food industry worldwide. In this study, we examined the viscoelastic properties of gluten powder prepared by dispersion in the presence of acetic acid or an ammonia solvent and then followed by lyophilization instead of a spray drying. Mixograph measurements showed that the acid- and ammonia-treated gluten powders had marked decreases in the time to peak dough resistance when compared with the control gluten powder. The integrals of the dough resistance and bandwidth for 3 min after peak dough resistance decreased in both treated gluten powders. Similar phenomena were observed when gliadin was supplemented to gluten powders. Basic and acidic conditions were applied to the acid- and ammonia-treated gluten powders, respectively, and the viscoelastic behaviors were found to depend on the pH in the gluten dispersion just before lyophilization. These behaviors suggest that gluten may assume a reversible change in viscoelasticity by a fluctuation in pH during gluten dispersion. SDS-PAGE showed that the extractable proteins substantially increased in some polymeric glutenins including the low molecular weight-glutenin subunit (LMW-GS) when the ammonia-treated gluten powder was extracted with 70% ethanol. In contrast, the extractable proteins markedly increased in many polymeric glutenins including the high molecular weight-glutenin subunit and/or the LMW-GS when the acid-treated gluten powder was extracted with 70% ethanol. It thus follows that the extractability of polymeric glutenin to ethanol increases similarly to gliadin when gluten is exposed to an acidic or a basic pH condition; therefore, glutenin adopts gliadin-like characteristics. © 2015 Institute of Food Technologists®.


PubMed | Notre Dame Seishin University, Kyoto University and Glico Nutrition Co.
Type: Journal Article | Journal: Journal of food science | Year: 2016

We had earlier shown that the dispersion of wheat gluten in acetic acid solution conferred gliadin-like characteristics to the polymeric glutenins. To elucidate the molecular behavior of its polymeric glutenins, the characteristics of gluten powder prepared from dispersions with various types of acid were investigated in this study. Mixograph measurements showed that the acid-treated gluten powders, regardless of the type of acid, had dough properties markedly weakened in both resistance and elasticity properties, as though gliadin was supplemented. The polymeric glutenins extracted with 70% ethanol increased greatly in all acid-treated gluten powders. Size exclusion HPLC and SDS-PAGE indicated that the behavior of polymeric glutenins due to acid treatment was attributed to their subunit composition rich in high molecular weight glutenin subunit (HMW-GS) and not their molecular size. The gluten prepared with the addition of NaCl in acid dispersion had properties similar to those of the control gluten. The results suggest that ionic repulsion induced by acid dispersion made the polymeric glutenins rich in HMW-GS disaggregate, and therefore, act like gliadins.


Ichihara T.,Osaka Prefecture University | Ichihara T.,Ezaki Glico Co. | Fukuda J.,Glico Nutrition Co. | Takahashi S.,Glico Nutrition Co. | And 2 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2015

Starch contributes to the texture of various foods through its gelling properties. We recently reported that limited hydrolysis of starch granules with α-amylase was a powerful tool to enhance the gelling properties of cassava starch (J. Appl. Glycosci., 61, 15-20 (2014)). This study aimed to combine the novel enzymatic method with a conventional chemical cross-linking method, widely employed in improving the gelling properties of starch. Phosphate cross-linked cassava starch (PS) and PS subsequently treated with α-amylase from A. niger (PAS) were produced from native cassava starch (NS), and their gelatinization and gelling properties were investigated. Among the three starches tested, PAS produced the most elastic gel, indicating that this enzymatic method is effective on PS. Copyright © 2015, Japanese Society for Food Science and Technology.


Patent
Ezaki Glico Co. and Glico Nutrition Co. | Date: 2012-12-25

Provided is a preparation method for phycocyanin, including: adding chitosan to a suspension of cyanobacteria containing phycocyanin; and filtering the suspension.

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