Cereal Chem. 84(5):423-427An apparatus that allows extraction and enrichment of flavor volatiles of rice during cooking using solid-phase microextraction (SPME) was designed and tested in the Japanese rice cultivar Akitakomachi. Because it is a solvent-free technique, no solvent contaminants were extracted during sampling. This technique enables one to place the fiber of SPME in the effluent of the flavor volatiles of the rice during cooking and it can also be used for simultaneous extraction of those volatiles in the course of the cooking process. Therefore, variations in the composition and amount of volatile compounds of rice during cooking can be determined. The overall flavor volatiles of rice during cooking have been analyzed by using this SPME method. Compounds that have been previously highlighted as flavor volatile markers, such as volatiles from oxidative degradation of lipids, products from thermal decomposition, and fatty acids existing in rice, were extracted directly by SPME in conjunction with this apparatus.

The flavor volatiles in three Japanese rice cultivars, Nihonbare, Koshihikari, and Akitakomachi, during cooking were directly extracted by using a modified headspace solid‐phase microextraction (SPME) method and analyzed by gas chromatography‐mass spectrometry (GC‐MS). A total of 46 components were identified, including aldehydes, ketones, alcohols, and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc. The amount of key odorant compounds increased with cooking, while the amount of low‐boiling volatiles decreased. The similarities and differences of the three rice cultivars were determined through a comparison of their volatile components. Nihonbare was characterized by a higher amount of indole but an absence of the chemical class of fatty acid esters. In contrast, both Koshihikari and Akitakomachi had a higher amount of 4‐vinylphenol and an abundance of those esters. Koshihikari and Akitakomachi were quite similar in regard to those flavor volatiles. Furthermore, the observations in the research may suggest that the volatile components at cooking stage (I) were the representatives of the flavor volatiles of uncooked rice, while the volatile constituents at cooking stage (IV) were the representatives of the flavor volatiles of cooked rice.

ABSTRACT:The thermal properties of Bombyx mori silk fibers subjected to heat treatment were examined by thermogravimetry, differential thermal analysis, Fourier transform infrared absorption spectrometry (TG-DTA-FTIR) and scanning electron microscopy (SEM). The color, size, and shape of B. mori cocoon shells were observed as they were heated from 25 to 550°C. Only 1% of the original cocoon shell weight remains as cocoon ash after treatment at 550°C. Inorganic components, such as calcium, potassium, sulfur, magnesium, etc., were detected in the cocoon ash by energy dispersion fluorescent X-ray spectrometry. A sharp decrease in weight was observed in the TG data beginning around 280°C, and an endothermic peak appeared at 308°C, as evidenced by the DTA curves. The IR bands observed at 2380 cm Ϫ1 (OOH stretching), 1760 cm Ϫ1 (CAO stretching), 1503 (NOH stretching), 1085 cm Ϫ1 (CON stretching) and 965 cm Ϫ1 (ONH 2 stretching) become stronger as an exothermic reaction beginning at 280°C takes place. This is probably due to cleavage of the main chain and the accompanying decomposition of the silk fibers. Similarly, a SEM micrograph of silk fibers treated at 300°C shows a microtubule in the middle of the silk fibers of about 25-m diameter. This suggests that the thermal reactions starts in the middle of the silk fiber and forms a microtubule.

In this study, we generated transgenic tobacco plants that express the beta-glucuronidase (GUS) gene under the control of the 305-bp 5'-upstream region of a gene coding for sporamin A of sweet potato. Expression of GUS in excised tobacco leaves was induced by sucrose, mimicking the sugar-inducible expression of the endogenous sporamin genes in sweet potato. Deletion of the sequences extending from position -305 (relative to the transcription start site) to -283 and from -146 to -87 resulted in an approximately 40-fold enhancement in GUS reporter expression. Furthermore, the sequence from -282 to -165 conferred sucrose-inducibility on the -89 core promoter of the Cauliflower Mosaic Virus 35S RNA gene. Analysis of internal deletions, linker scanning and the introduction of base substitutions in the sequence between positions -282 and -165 indicated that sucrose-responsiveness conferred by this region was dependent on the presence of two cis-acting elements, termed CMSREs (carbohydrate metabolite signal responsive elements) 1 and 2, which are separated by a spacer. A sequence similar or identical to the core of CMSRE-1 (TGGACGG) is also present in the promoters of several other sugar-inducible genes, and sequences encopassing the TGGACGG-related motifs from two of these could functionally replace the CMSRE-1 in the truncated sporamin A promoter. These results suggest that the TGGACGG element plays an important role in the sucrose-inducible expression of a group of plant genes.

The potential of near-infrared (NIR) spectroscopy to rapidly determine citric and malic acid contents of raw Japanese apricot (Japanese "ume", also known as the Japanese plum) fruit juice was investigated. In total, 314 raw juice samples with different organic acid compositions were collected over a long growth period, and spectra (1100-1850 nm) of these samples were acquired using an NIR spectrophotometer with a 1-mm path length. Calibrations were performed using a partial least-squares regression method based on a calibration sample set (211 samples), while validations were performed based on a validation sample set (103 samples). The results revealed good agreement between NIR spectroscopy and capillary electrophoresis, including the correlation coefficient (r2), standard error of prediction (SEP), and bias; no statistically (p = 0.05) significant differences were found for these parameters. Moreover, standard deviation ratios of reference data in the validation sample set to the SEP were higher than 3, indicating that NIR spectroscopy may represent an acceptable method for quantitative evaluation of citric and malic acids in raw Japanese apricot fruit juice.

The D-aspartate oxidase (DDO) from the yeast Cryptococcus humicola UJ1 (ChDDO) is highly specific to D-aspartate. The gene encoding ChDDO was cloned and expressed in Escherichia coli. Sequence analysis of the ChDDO gene showed that an open reading frame of 1,110 bp interrupted by two introns encodes a protein of 370 amino acids. The deduced amino acid sequence showed an FAD-binding motif and a peroxisomal targeting signal 1 in the N-terminal region and at the C-terminus, respectively, and also the presence of certain catalytically important amino acid residues corresponding to those catalytically important in D-amino acid oxidase (DAO). The sequence exhibited only a moderate identity to human (27.4%) and bovine (28.0%) DDOs, and a rather higher identity to yeast and fungal DAOs (30.4-33.2%). Similarly, phylogenetic analysis showed that ChDDO is more closely related to yeast and fungal DAOs than to mammalian DDOs. The gene expression was regulated at the transcriptional level and specifically induced by the presence of D-aspartate as the sole nitrogen source. ChDDO was expressed in an active form in E. coli to an approximately 5-fold greater extent than in yeast. The purified recombinant enzyme was identical to the native enzyme in physicochemical and catalytic properties.

The potential of near-infrared (NIR) spectroscopy to measure the main inorganic components of seawater as salt-manufacturing materials was investigated. A total of 72 seawater samples collected from six locations was used, and spectra (1100-1800 nm) were acquired by a NIR spectrophotometer with a 1-mm path length. Principal component analysis (PCA), canonical correlation analysis (CCA), and partial least-squares (PLS) regression were performed based on the reference inorganic components. As a result, the principal component analysis and canonical correlation analysis showed that the near-infrared spectra could be related to the inorganic components of seawater. The partial least-squares regression analysis showed that the inorganic components (ion concentration of Cl, Na+, K+, SO4(2-), and Ca2+) could be predicted with good accuracy using NIR spectra and their second derivatives. For Cl ion and K+ ion concentrations, the accuracy was high.

The performance of near infrared spectroscopy as a simple technique for the non-destructive determination of carbohydrate content in potatoes was examined. An interactance method was adopted to measure near infrared spectra (700-1100 nm). A good calibration model with reasonable accuracy (correlation coefficient of 0.93 and standard error of prediction of 0.98%) was developed using partial least square (PLS) regression. The PLS calibration model utilised effectively two characteristic absorption bands of 990 nm and 916 nm, assigned to potato starch. The plots of the regression coefficients were thought to be useful for understanding the calibration model structure.