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Adsorption of Cationic Methylene Blue and Anionic Methyl Orange by Crude Drug Starches
cationic methylene blue anionic methyl orange crude drug starch applicability of adsorption equation reuse of crude drug residue
2008/4/20
In order to use effectively the starch from the extracted residue of crude drugs, adsorption characteristics of cationic methylene blue (MB) and anionic methyl orange (MO) were investigated. Starches ...
Amylase Activities and Values in Hot and Cold Water Extracts of Pearl Millet
amylase pearl millet malting water extracts
2008/4/20
Amylase activities from various cultivars of pearl millet and a sorghum cultivar and their values in cold water and hot water extracts were studied. The α-amylase and β-amylase activities and values i...
An Improved Method for the Quantitative Analysis of Commercial Isomaltooligosaccharide Products Using the Calibration Curve of Standard Reagents
isomaltooligosaccharide isomaltooligosaccharide product quantitative analysis isomaltotriosylglucose
2008/4/20
An improved method for the quantitative analysis of isomaltooligosaccharide (IMO) products by HPLC with a polymer-based amino column was developed. The column was much higher in durability than a sili...
An Oxidation Stable and Chelator-resistant, Calcium-free α-Amylase from the Alkaliphilic Bacillus Isolate KSM-K38
calcium-free α-amylase Bacillus oxidative stability chelator resistance
2008/4/20
We found a novel α-amylase (AmyK38) in a culture of a novel, alkaliphilic Bacillus sp. strain KSM-K38. The enzyme was an alkaline, liquefying α-amylase, having a pH optimum of 8.0-9.5, and exhibiting ...
Analysis of Amylose Chain Lengths Forming Complexes with Lysophosphatidylcholines
amylose complex amylose-chain length lysophosphatidylcholine
2008/4/20
The formation of amylose complexes with eight lysophosphatidylcholines; 1-capryl lysophosphatidylcholine (LPC-C 10 : 0), 1-lauroyl LPC (LPC-C 12 : 0), 1-myristoyl LPC (LPC-C 14 : 0), 1-palmitoyl LPC (...
Development of Indigestible Dextrin
indigestible dextrin dietary fiber AOAC 2001.03 intestinal regularity postprandial blood glucose level
2008/4/20
In 1988 we recognized glycosylated components in pyrodextrin and started a study to obtain an amylase-resistant ingredient. We succeeded in establishing a series of processes for industrial-scale sepa...
Dietary Fiber Quantity and Particle Morphology of An (Bean Paste) Prepared from Starchy Pulses
dietary fiber Adzuki bean kidney bean an (bean paste) intact particlesdietary fiber Adzuki bean kidney bean an (bean paste) intact particles
2008/4/20
The relationship between the amount of dietary fiber and particle morphology of an (bean paste) prepared from starchy pulses (Adzuki beans, tebou variety of kidney beans and kintoki variety of kidney ...
Digestibility and Suppressive Effect on Rats’ Body Fat Accumulation of Cyclic Tetrasaccharide
cyclic tetrasaccharide body fat lipid rat digestibility
2008/4/20
We examined the digestibility of cyclic tetrasaccharide (CTS; cyclo{→6)-α-D-Glcp-(1→3)-α-D-Glcp-(1→6)-α-D-Glcp-(1→3)-α-D-Glcp-(1→}). CTS was resistant to two types of α-amylase and to artificial gastr...
Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan
starch strong wheat flour breadmaking dough property bread staling
2008/4/20
The wheat dough and baking properties of various strong-type wheat grains cultivated in Japan—Kitanokaori (strong), Glenlea and Bluesky (extra-strong), and Haruyutaka (semi-strong)—were evaluated by c...
Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
acrylamide carbohydrate Maillard reaction LC/MS/MS CE/MS/MS
2008/4/20
Many sugars such as mono- and disaccharides, sugar alcohols and starch were heated at 180°C with asparagines (Asn) in a model food formula to investigate their effect on the formation of acrylamide (A...
Effect of Dietary Lactosucrose (4G-β-D-Galactosylsucrose) on the Intestinal Immune Functions in Mice
lactosucrose IgA TGF-β1 IL-6 IgG1
2008/4/20
Lactosucrose (4G-β-D-galactosylsucrose, LS) is suggested to be an oligosaccharide required for the proliferation of Bifidobacteria in the intestine. We have examined the dietary effects of LS on the i...
Effect of Heat-moisture Treatment of Glutinous Rice on Promotion of Hardness of Mochi-kiji
glutinous rice heat-moisture treatment gelatinization temperature hardness of mochi-kiji
2008/4/20
Effect of the heat-moisture treatment of glutinous rice on the gelatinization temperature, the color tone of rice, and promotion of the hardness of mochi-kiji were studied. Heat-moisture treatment was...
Effect of Multi-Treatment of Freeze-Thaw or Low Temperature on Wheat Starch Gel
furunori wheat starch gel freeze-thaw treatment
2008/4/20
We investigated the effect of multiple treatments (10, 20 and 30 times, one cycle of treatment: 24 h) of freeze-thaw (-30°C) or low temperature (4°C) on wheat starch gel for elucidation of the formati...
Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour
stone-mortar milled quinoa flour roller milled and roasted-quinoa flour lipase breadmaking dough properties
2008/4/20
Two kinds of whole quinoa seeds, the stone-mortar milled quinoa flour (SMQ) and the roller milled and roasted-quinoa flour (RMRQ), were tested for their chemical, rheological and breadmaking character...
Effects of 1-Kestose and Nystose on the Intestinal Microorganisms and Immune System in Mice
fructooligosaccharide -kestose, nystose ntestinal microorganisms actobacillus mmune system
2008/4/20
We investigated the effects of the major short chain fructooligosaccharides, 1-kestose and nystose, on the intestinal microorganisms and on the intestinal and systemic immune responses of mice. Both 1...