筍罐壜詰の白濁現象防止に關する研究 (第1報) : 白濁現象に就て

概要

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In the study of white clouding of canned bamboo-shoots the results obtained were as follows ;1) Activities of pectinase, protease and amylase were not found in white cloudy juice.2) Both the white substance causing cloudiness and the viscous substance adhered to the bamboo-shoots contained 2〜3% tyrosine.3) During the dialysis of the white cloudy juice for 48 hr about 10% of its total-N and about 20% of soluble nonnitrogenous substances passed through parchment paper.4) The white clouding substance contained many organic and inorganic compounds, in addition to tyrosine.5) The turbidity of the white juice decrease by centrifuging, addition of water or hydrochloric acid, or boiling. Thereafter the change of specific gravity and surface tension was investigated.6) It was an interesting fact that white granular crystals invisible in fresh bamboo-shoots appeared inside canned ones. The crude crystals consisted mainly of tyrosine (about 90%), but the other constituents should be further investigated in detail.
公益社団法人日本生物工学会の論文
1953-02-15