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Fukuoka-shi, Japan

Tanaka K.,Koran Womens Junior College
Journal of Physics: Conference Series | Year: 2011

We apply the Lieb-Schupp method to the isotropic spin-S Hamiltonian with bilinear (-J/S2) and biquadratic (-J′/S4) exchange interactions on finite lattices with reflection-symmetry to prove that finite volume ground states of the models are spin singlet in the parameter region J′ ≥ 2S2J, J′ 0. © 2011 Published under licence by IOP Publishing Ltd. Source


Tatsumi E.,Kyoto Prefectural University | Konishi Y.,Koran Womens Junior College | Tsujiyama S.,Kyoto Prefectural University
Biotechnology Letters | Year: 2016

Objective: To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. Results: Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. Conclusion: Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation. © 2016 Springer Science+Business Media Dordrecht Source


Toyosaki T.,Koran Womens Junior College
Advance Journal of Food Science and Technology | Year: 2012

Gel filtration was used to partially purify the antioxidizing component of a crude extracted solution of silky fowl egg, and its properties were studied. The antioxidizing effect did not decrease after dialysis, however, the antioxidizing effect significant decrease by heating of albumen. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 49.6 kDa by gel filtration chromatography. The antioxidizing component of this 49.6 kDa fraction may be a protein-bound tocopherol. We found an antioxidizing components in silky fowl egg. This antioxidizing components is estimated at 49.6 kDa fraction may be a protein-bound tocopherol. © Maxwell Scientific Organization, 2012. Source


Eggs from Silky fowl and White Leghorn hens were used to prepare fried dough. The rheological properties, lipid oxidative stability, and trans, trans- 2,4-decadienal and tocopherol content of fried dough made with Silky fowl egg were compared with dough made with hen egg. The fried dough was stored in a glass bottle at 50°C in the dark for 12 d. The fried dough made with Silky fowl egg showed little change in hardness and adhesion for 12 d at 50°C. However, in the fried dough made with hen egg, hardness increased drastically and adhesion decreased. The fried dough made with Silky fowl egg showed restricted generation of hydroperoxides during 12 d in storage at 50°C. In contrast, the fried dough made with hen egg showed an increased amount of hydroperoxides during the 12-d storage. The lowest concentration of trans, trans-2,4- decadienal was observed in fried dough made with Silky fowl egg, whereas the concentration of trans, trans-2,4- decadienal in fried dough made with hen egg was significantly increased. Total tocopherols in fried dough made with Silky fowl egg were degraded 23.3 mg/100 g of fried dough by the end of the experimental period at 50°C. In contrast, total tocopherols in the fried dough made with hen egg were degraded 40 mg/100 g of fried dough. The ratio of unsaturated fatty acids to saturated fatty acids decreased and the hydroperoxide content increased with storage time. The unsaturated fatty acid:saturated fatty acid ratio and hydroperoxide and tocopherol contents were lower in fried dough made with Silky fowl egg than in that made with hen egg, indicating decreased lipid oxidation. The present experiment suggests that the use of Silky fowl egg could improve the rheological properties, oxidative stability, and trans, trans-2,4-decadienal and tocopherol contents of fried dough. © 2010 Poultry Science Association Inc. Source


Toyosaki T.,Koran Womens Junior College | Sakane Y.,Koran Womens Junior College | Kasai M.,Central Research Laboratory of The Nisshin OilliO Group Ltd.
Advance Journal of Food Science and Technology | Year: 2010

Expansion during fermentation on Medium-Chain Triacylglycerols (MCT) oil-based doughs compared to butter fat-based doughs were studied, and the mechanism of fermentation accelerator of MCT oilbased in dough was also investigated. The results obtained as follows; the concentration of MCT oil-based accelerator on the fermentation of dough was confirmed maximum at 6.0%. The rate of expansion became the maximum a 60% of gluten contents at the dough with MCT oil-based. Mechanism of expansion of fermentation on MCT oil-based doughs was discussed. Gluten is formed of gliadin and glutenin. Gluten was denatured by MCT oil-based, which gluten molecule grows large. Fermentation is promoted by this phenomenon. This fact can provide new information to the bread-making industry. © Maxwell Scientific Organization, 2010. Source

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