Nuerospora sitophilaによるカロチン強化食品の研究(第6報) : Conidiaカロチンの安定度に及ぼす貯藏温度, 濕度及び日光の影響
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This investigation was attempled to determine the most suitable conditions for storage of conidia and the foods fortified with them, examining the effect of temperature, moisture and sunlight upon the stability of carotene in conidia. The results obtained were as follows : 1. Carotene retention in conidia showed the best in the experiments until the end of 3 months when stored in the refrigerator at 1℃, but not so good as in the case of storage at room temperature after 6 months. The retention after 1 year was most satisfactory when stored at room temperature in a closet with brown pane, and it was 41% in conidia unheated before, 80% in those heated at 70℃, and 91% in those heated at 85℃. When stored at 30℃ the rentetion was a little less than in the case of storage at room temperature.2. When stored in a desiccator which contained water, the moisture in conidia increased to 25〜27% after 1 month and to 53〜55% after 3 months. Carotene content in conidia aftter 3 months decreased remarkably and its rentention was 70% in the sample heated at 85℃.3. Decrease of carotene in dark room after 1 month occurred in a minimal quantity and its retention after 3 months was the same as in room temperature, but decreased remarkably after 6 months. when stored under diffused sunglight through achromatic window-glass, decrease of carotene after 1 month was comparatively great and after 3 months carotene increased much, but after 6 months the destruction of it took place much more intensely than the increase of it.4. In general, the heating of conidia at 85℃ was most effective upon the retention of carotene, and that at 70℃ came second and unheated samples were the worst in every experiment.5. Carotene increased after 3 months under every condition of storage, but in dark place little or not at all. Diffused sunlight through brown glass was effective on the increase of carotene, but direct exposure to it brought an injurious effect.6. The most suitable method for storage of conidia and the foods fortified with them consists in keeping in brown glass bottles or in a closet with brown pane, after previous heating at 85℃ for 30 min in stoppered bolttle or in CO_2 gas current.
- 社団法人日本生物工学会の論文
- 1952-07-15
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