Texture of cooked rice prepared from aged rice and its improvement by reducing agents.

The textures of cooked rice prepared from aged rice grains and their improvement by reducing agents were investigated. For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air. The results of electrophoresis showed that oxidation of proteins in the former was advanced to the same degree as in the latter. The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water. Sodium sulfite, cysteine, and dithiothreitol cleave disulfide bonds to sulfhydryl groups. Therefore, cleaving disulfide bonds to sulfhydryl groups improved the texture. The addition of them to the cooking water also increased the extractable solids at the time of heating. Hence cleaving disulfide bonds to sulfhydryl groups must increase extractable solids. Consequently, the gelatinized paste layer thickened and the thick paste layer softened the cooked rice.

Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory.

A raw starch utilizing microbe was isolated from mud in a milling factory. The 16S ribosomal DNA (rDNA) sequencing and morphological properties of the strain indicated that it belongs to the genus Streptomyces. A strongly raw starch digesting amylase was purified from the culture supernatant of the strain by chromatographic procedures. The specific activity of the enzyme was 11.7 U/mg, molecular mass 47 kDa, optimum pH 6.0, and optimum temperature 50 to 60 degrees C. The enzyme showed sufficient activity even at 70 degrees C. It was activated by calcium, cobaltous, and magnesium ions, and inhibited by copper, nickel, zinc, and ferrous ions. It formed maltose mainly from raw and gelatinized starch, and glycogen. No products were formed from glucose, maltose, maltotriose, pullulan, or cyclodextrins (CDs). The enzyme digested raw wheat, rice, and waxy rice starch rapidly, and raw corn, waxy corn, sweet potato, tapioca, and potato starch normally.

Canonical discriminant analysis of cadmium content levels in unpolished rice using a portable near-infrared spectrometer.

Near-infrared analysis (NIRA) was applied to discriminate and determine the cadmium content levels of unpolished rice using canonical discriminant analysis (CDA). The overall correct classification rate was 85.2% for 318 NIR spectra, repeated three times for 106 samples. After a further improvement through decreased misclassification rates, NIRA could be useful as a rapid, nondestructive and convenient analytical method for primary screening and detecting of cadmium-polluted rice.

A near infrared spectroscopic discrimination of noodle flours using a principal-component analysis coupled with chemical information.

Using a portable near infrared (NIR) spectrometer, we discriminated flours for making Japanese noodles (Soba), not only relying on a statistical and mathematical approach, but also on a chemical interpretation of the NIR spectra. In original NIR spectra, the particle-size difference, which results in an undesired systematic variation, was extracted and interpreted as the first-principal component factor by a principal-component analysis. The discrimination of flour materials cannot be satisfied by this factor. However, after a standardized treatment for the original spectra, the particle-size effects were eliminated; alternatively, differences in the chemical contents were extracted as principal-component factors. Using these factors, flour material discrimination was achieved much better. This study suggests a novel idea of utilizing the wavelength contribution ratio spectra for interpreting the factors extracted from the principal-component analysis for the NIR spectra. This report also describes the relationship between the NIR spectra and the chemical-analysis data.

Stimulative effects of (22E,24R)-ergosta-7,22-diene-3beta,5alpha,6beta-triol from fruiting bodies of Tricholoma auratum, on a mouse osteoblastic cell line, MC3T3-E1.

We screened the differentiation-inducing activities of 39 mushroom extracts from Akita prefecture, Japan, on the mouse osteoblastic cell line, MC3T3-E1. Sixteen phosphate buffered saline (PBS), 8 boiled PBS, 14 ethanol and 12 methanol extracts induced alkaline phosphatase (ALP) activities, an indicator of MC3T3-E1 cell differentiation. The enzyme activities were markedly induced by extracts of Tricholoma auratum, and we isolated the active compound from methanol extracts of this mushroom. Physical data for the isolated active compound were identical to those for (22E,24R)-ergosta-7,22-diene-3beta,5alpha,6beta-triol (1). 1 induced ALP activities of MC3T3-E1 cells and promoted cell proliferation. To investigate the relationships between the chemical structure and differentiation-inducing activity of the compound, ALP-inducing activities of MC3T3-E1 cells by 1, ergosterol (2), ergocalciferol (3), cholesta-3beta3,5alpha6beta-triol (4), 7-dehydrocholesterol (5) and cholecalciferol (6) were tested. The enzyme activities of MC3T3-E1 cells were increased 3.0-fold by 10 microM 1 and 2.4-fold by 10 microM 4. However, 2, 3, 5 and 6 did not induce MC3T3-E1 cell ALP activity at 0.1-10 microM. These results suggested that the OH groups at C-5 and/or C-6 of 1 and 4 played an important role in their differentiation-inducing activities on MC3T3-E1 cells. Furthermore, 1 suppressed induction of MC3T3-E1 cell apoptosis by serum starvation.