Entity

Time filter

Source Type


Oda K.,Kyoto Institute of Technology | Imanishi T.,Hondamiso Honten Co. | Yamane Y.,Hondamiso Honten Co. | Ueno Y.,Kyoto Prefectural Technology Center for Small and Medium Enterprises | Mori Y.,Mori Co.
Bioscience, Biotechnology and Biochemistry | Year: 2014

Addition of γ-aminobutyric acid (GABA) and angiotensin converting enzyme (ACE)-inhibitory peptides to the pickles was studied in order to develop a new type of pickles that reduce blood pressure. Based on the outcome of these studies, a new type of fermentation bed composed of rice bran and white miso has been successfully developed. The advantage of such pickles is that they not only contain both GABA and ACE-inhibitory peptides, but also that their taste and flavor are excellent, with colors close to the original ones. The new type of pickles could temporarily reduce blood pressure in two types of rats, spontaneously hypertensive rats and NaCl-sensitive model rats. Thus, the newly developed pickles appear to be beneficial for pickle business. © 2014 Japan Society for Bioscience, Biotechnology, and Agrochemistry.


Sho S.,Kyoto Womens University | Ueno Y.,Kyoto Prefectural Technology Center for Small and Medium Enterprises | Hatta H.,Kyoto Womens University | Narita H.,Kyoto Womens University
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2014

For utilization of and high value addition to surplus egg white liquid,we developed a fermented egg white sauce. Aspergillus oryzae HO-117 was cultured using sponge cake made from egg white and bread flour with baking powder. A. oryzae exhibited favorable growth in sponge cake due to the medium's porous structure. Neutral and acidic protease and glutaminase activities of the high-density koji culture were 2 to3 times higher than in typical koji cultivated using delipidated soybean and wheat. The sponge cake koji was mixed with liquid egg white and salt to prepare egg white moromi. After fermentation of the moromi for 24 weeks at room temperature, the resultant egg white sauce showed a unique egg flavor, abundant umami taste, and lighter color compared with typical soy sauce. No egg white protein was detected in the fermented egg white sauce using the official egg allergen detection kit. Moreover, ovomucoid with protease-inhibitor activity was also undetected. © 2014, Japanese Society for Food Science and Technology.


Liu Y.,Kyoto University | Imashuku S.,Kyoto University | Sasaki N.,Kyoto University | Ze L.,Kyoto University | And 5 more authors.
Journal of Vacuum Science and Technology A: Vacuum, Surfaces and Films | Year: 2014

In this study, a portable total reflection x-ray fluorescence (TXRF) spectrometer was used to analyze unknown laboratory hazards that precipitated on exterior surfaces of cooling pipes and fume hood pipes in chemical laboratories. With the aim to examine the accuracy of TXRF analysis for the determination of elemental composition, analytical results were compared with those of wavelength-dispersive x-ray fluorescence spectrometry, scanning electron microscope and energy-dispersive x-ray spectrometry, energy-dispersive x-ray fluorescence spectrometry, inductively coupled plasma atomic emission spectrometry, x-ray diffraction spectrometry (XRD), and x-ray photoelectron spectroscopy (XPS). Detailed comparison of data confirmed that the TXRF method itself was not sufficient to determine all the elements (Z > 11) contained in the samples. In addition, results suggest that XRD should be combined with XPS in order to accurately determine compound composition. This study demonstrates that at least two analytical methods should be used in order to analyze the composition of unknown real samples. © 2014 American Vacuum Society.

Discover hidden collaborations