High-pressure Sterilization of Ice Nucleation-active Xanthomonas campestris and Its Application to Egg Processing
スポンサーリンク
概要
- 論文の詳細を見る
Xanthomonas campestris INXC-1 is able to freeze water at a subzero temperature higher than -5℃. High-pressure treatment at 300 MPa and 5℃ for 5 min killed the cells without affecting their ice-nucleation activity. Egg white containing the pressurized cells began to freeze with a slight degree of supercooling. Ice crystals with a dendritic structure were formed when the egg white froze in the presence of the killed bacterial cells. The frozen egg white thawed more quickly than egg white frozen without the cells.
- 社団法人日本農芸化学会の論文
- 1993-07-23
著者
-
Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
-
Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
-
Honma Kazuo
Research Institute of QP Corporation
-
Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
-
Makino Takahiro
Research Institute, Q.P. Corporation
-
Kumeno Keiko
Research Institute, Q.P. Corporation
-
Watanabe Michiko
Research Institute, Q.P. Corporation
-
Kumeno Keiko
Department Of Food And Nutrition Japan Women's University
-
Honma Kazuo
Department Of Food And Nutrition Japan Women's University
-
Makino Takahiro
Department Of Food And Nutrition Japan Women's University
関連論文
- Isolation and Identification of (-)-Jasmonic Acid from Wild Rice, Oryza officinalis, as an Antifungal Substance(Organic Chemistry)
- Structures of Oryzalides A and B, and Oryzalic Acid A, a Group of Novel Antimicrobial Diterpenes, Isolated from Healthy Leaves of a Bacterial Leaf Blight-resistant Cultivar of Rice Plant(Organic Chemistry)
- Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Studies on a Quantitative Analysis of Oryzalides and Oryzalic Acids in Rice Plants by GC-SIM
- Structures of Oryzalic Acid B and Three Related Compounds, a Group of Novel Antibacterial Diterpenes, Isolated from Leaves of a Bacterial Leaf Blight-Resistent Cultivar of Rice
- Novel C_-Kaurane Type of Diterpene (Oryzalide A), a New Antimicrobial Compound Isolated from Healthy Leaves of a Bacterial Leaf Blight-resistant Cultivar of Rice Plant(Organic Chemistry)
- Large-scale Production and Purification of an Erwinia ananas Ice Nucleation Protein and Evaluation of Its Ice Nucleation Activity
- Simple and Sensitive Method for the Detection of Escherichia coli in Natural Environments Using the Ice Nucleation Active Gene
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
- IgE-reactive 60 kDa glycoprotein occurring in wheat flour
- Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
- Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Freeze Concentration of Some Foodstuffs Using Ice Nucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel(Food & Nutrition)
- Synthesis and Absolute Configuration of Pyriculol(Organic Chemistry)
- Synthesis of Optically Active Pyriculol, a Phytotoxic Metabolite Produced by Pyricularia oryzae Cavara
- Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Total Solution Synthesis of Human Epidermal Growth Factor (h-EGF) by the Assembly of Nine Building Blocks
- Synthesis of the Five Peptide Derivatives Needed to Build the Sequence Corresponding to 1-30 of Human Epidermal Growth Factor (h-EGF)
- Synthesis of Four Peptide Derivatives to Build the Sequence Corresponding to 31-53 of Human Epidermal Growth Factor (h-EGF)
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
- High-pressure Sterilization of Ice Nucleation-active Xanthomonas campestris and Its Application to Egg Processing
- Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk
- Nutritional Effects of an Oligopeptide Mixture with a Very High Fischer Ratio on the Amino Acid Absorption and Cerebral Amine Metabolism in Rats Suffering from Galactosamine-induced Liver Injurry(Food & Nutrition)
- Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)
- High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells(Food & Nutrition)
- Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
- n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas(Food & Nutrition)
- Interaction of an Antinucleating Chemical and an Ice Nucleation Active Bacterium : a Case Study with an n-Octylbenzyldimethylammonium Salt and Erwinia ananas(Pesticide Chemistry)
- Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas(Pesticide Chemistry)
- Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
- A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
- Biweekly therapy for non-small cell lung cancer using cisplatin, paclitaxel and gemcitabine
- Characterization and Sintering of Alkoxy-Derived Vanadium Pentaoxide
- The complications of PLIF for lumbar degenerative spondylolisthesis
- Positional occlusion of the vertebral artery in a case of rheumatoid atlantoaxial subluxation presenting with multiple cerebral and cerebellar infarction
- Diffuse Neurosarcoidosis Involving Only the Leptomeninges of the Brainstem and Spinal Cord
- Effect of Biological Agents on Cervical Spine Lesions in Rheumatoid Arthritis