Koran Womens Junior College

Fukuoka-shi, Japan

Koran Womens Junior College

Fukuoka-shi, Japan

Time filter

Source Type

Toyosaki T.,Koran Womens Junior College | Sakane Y.,Koran Womens Junior College | Kasai M.,Nisshin OilliO Group LTD
Advance Journal of Food Science and Technology | Year: 2015

This study investigates the stress relaxation behavior of gluten and bread dough with Medium-Chain Triacylglycerols (MCT), also, comparison with Long-Chain Triacylglycerols (LCT) and Butter. Dough and guten obtained from strong with LCT and Butter, there had a higher G (t) and H (Τ) over the whole relaxation time than those from the MCT dough. This indicates that it has a stronger network structure. He stress relaxation curves of gluten with MCT, which effect of temperature was not observed most of the time. On the other hand, in the case of butter and LCT, changes were observed in the relaxation curve temperature rises both. Results from these, it has a useful functionality to network formation of gluten has been clarified that MCT. © Maxwell Scientific Organization, 2015.


Toyosaki T.,Koran Womens Junior College | Sakane Y.,Koran Womens Junior College
Advance Journal of Food Science and Technology | Year: 2013

Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes. © 2013 Maxwell Scientific Organization.


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.


Toyosaki T.,Koran Womens Junior College | Sakane Y.,Koran Womens Junior College
Advance Journal of Food Science and Technology | Year: 2013

Most food chemistry characteristics in the dough fermentation of salt are not solved. Effects of salt on the acceleration process of wheat flour dough fermentation were studied, respectively. The mechanism of dough expansion influenced by salt and yeast was also investigated. The dough expansion rate with no salt reached a maximum of 18% in the 50 min dough fermentation time. In contrast, dough with 2.0% salt reached an expansion rate of 96% in 30 min of fermentation. Furthermore, the maximum dough expansion rate with 8.0% salt was 58% in 20 min. Lipid peroxidation catalyzed by baker's yeast was observed in the dough fermentation process following the addition of salt. Although the baker's yeast catalyzed lipid peroxidation salt triggered the reaction. The hydroperoxide produced in the induced lipid peroxidation reaction was found to play an unspecified role in the expansion phenomenon of dough. Based on these findings, we examined how salt is associated with the dough fermentation phenomenon. We hypothesized that the presence of salt would induce the following two chemical phenomena: 1) Salt enhances cross-linkages between gliadin and glutelin, which in turn leads to increased gluten content. 2) While baker's yeast catalyzes lipid peroxidation, salt potentiates this reaction. We speculated that hydroperoxide, produced in lipid peroxidation, would accelerate the dough fermentation process, thereby resulting in a higher dough expansion rate. These results revealed some new findings in the biochemical effects of salt in bread making, which could break new ground in the bread-making industry. © Maxwell Scientific Organization, 2013.


Toyosaki T.,Koran Womens Junior College | Sakane Y.,Koran Womens Junior College
Food Research International | Year: 2011

The effect of hydroperoxide in breads on antigen-antibody reaction against IgE was examined. We compared the antigen-antibody reaction against IgE between dough including hydroperoxide and that not including hydroperoxide. Crude proteins extracted from the dough including hydroperoxide showed weak antigen-antibody reaction on allergic tests such as ring precipitin test with human-specific IgE, and the IgE binding activity on ELISA. In contrast, the dough without hydroperoxide showed antigen-antibody reaction. The crude proteins extracted from the dough with hydroperoxide or without hydroperoxide were applied by affinity chromatography of trypsin-immobilized chitin. Then proteins having affinity were recovered. The recovered proteins were separated by SDS-PAGE. Each protein was examined for the IgE binding activity on ELISA. The IgE binding activity of baked bread was studied as well. Crude proteins of baked bread made from dough including hydroperoxide showed weaker IgE binding activity on ELISA than proteins of baked bread made from dough without hydroperoxide. Those results suggested that addition of hydroperoxide into dough affects on antigen activation. © 2011 Elsevier Ltd.


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


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.


Tanaka K.,Information Technology Center | Tanaka K.,Koran Womens Junior College
Physical Review B - Condensed Matter and Materials Physics | Year: 2016

We extend the Lieb-Schupp theorem to Heisenberg models with higher-order interactions on nonfrustrated or frustrated finite lattices. These lattices are constructed by even-numbered rings with or without crossing bonds and have reflection symmetry. The results show that the ground state has total spin zero in wide interaction parameter regions which are not covered by the results of Marshall-Lieb-Mattis-type arguments. © 2016 American Physical Society.


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.


PubMed | Koran Womens Junior College and Kyoto Prefectural University
Type: Journal Article | Journal: Biotechnology letters | Year: 2016

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.Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, -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 50C.Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

Loading Koran Womens Junior College collaborators
Loading Koran Womens Junior College collaborators