研究者詳細 - 木村　幸敬

論文 - 木村　幸敬

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Properties of Extracts from Wheat Bran by Subcritical Water Treatment 査読

KATAOKA Masaaki, WIBOONSIRIKUL Jintana, KIMURA Yukitaka, ADACHI Shuji

Food science and technology research 14 ( 6 ) 553 - 556 2008年11月

記述言語：英語出版者・発行元：Japanese Society for Food Science and Technology

Wheat bran was extracted with water and subcritical water from 50°C to 260°C for 5 min. The highest extracted yield of ca. 53% on a weight basis was achieved at 200°C, at which the maximum saccharide content was also obtained. The protein, total phenolic, hydroxymethylfurfural and furfural contents were the highest at 240°C. The radical scavenging activity was also the highest at 240°C. It was demonstrated that the extract prepared at 250°C had the ability to suppress the autoxidation of linoleic acid by lengthening the induction period. The bran extracts prepared from 50°C to 200°C exhibited emulsifying activity.

DOI： 10.3136/fstr.14.553

Thermal Stability of Immobilized Lipase from Candida antarctica in Glycerols with Various Water Contents at Elevated Temperatures 査読

Takashi Kobayashi, Takemasa Matsuo, Yukitaka Kimura, Shuji Adachi

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 85 ( 11 ) 1041 - 1044 2008年11月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：SPRINGER

The immobilized lipase from Candida antarctica (fraction B, CALB) was incubated in glycerols with various water contents at 80-100 degrees C to measure the residual activity as a function of time. The glycerol-containing water stabilized the immobilized CALB, especially at 30-60 wt% water contents. The thermal inactivation behaviors of the immobilized CALB were expressed by a model in which the free energy of activation for the inactivation of the immobilized lipase molecules obeyed a Gaussian distribution.

DOI： 10.1007/s11746-008-1285-z

種々の含水率のL-アスコルビン酸2-グルコシドの消失および着色の動力学査読

洪蘭心, 木村幸敬, 安達修二

日本食品工学会誌 9 ( 3 ) 135 - 141 2008年9月

記述言語：英語出版者・発行元：日本食品工学会

食品成分の変質は一般に好ましくない現象であり, 品質劣化の一因となる.品質劣化の合理的な抑制法の開発には, 質的な変化に関する化学的な解明とともに, 速度論的な知見も必要である.そこで著者らは, 酸化防止剤などとして各種食品に広く使用され, 劣化しやすいことが知られているL-アスコルビン酸 (ビタミンC) の粉末状態での分解と着色について速度論的な検討を行っている.<BR>まず, 種々の含水率に調整したL-アスコルビン酸粉末の60～90℃における分解および着色過程を測定した [4] .いずれの含水率および温度でも分解過程は一次反応速度式で表現できたが, 着色過程は1次速度式が適用できず, 含水率と温度に依存して異なる最大着色度に漸近するように修正したWeibull式で表現した.また, 各過程に対する速度定数の温度依存性はいずれの含水率においてもArrhenius式で整理できた.なお, 保存温度が高く試料の含水率が高いほど最大着色度が大きかった.<BR>次に, L-アスコルビン酸の疎水性誘導体である6-O-パルミトイル-L-アスコルビン酸の消失および着色過程に及ぼす含水率と温度の影響を検討した [8] .消失過程は形状係数が約0.8の単純なWeibull式で表現でき, 着色過程はL-アスコルビン酸と同様に, 含水率と温度に依存して異なる最大着色度に漸近するように修正したWeibull式で表現できた.また, 消失および着色過程に対する速度定数の温度依存性はいずれもArrhenius式で整理できた.さらに, 同じモル比の水を含むL-アスコルビン酸と6-O-パルミトイルーL-アスコルビン酸の着色過程の比較から, 疎水性のパルミトイル基の導入はL-アスコルビン酸の着色を抑制することを示した.<BR>そこで本研究では, L-アスコルビン酸に親水性のグルコース残基を付加したL-アスコルビン酸2-グルコシドの消失および着色過程に対する含水率と温度の影響を検討した.L-アスコルビン酸2-グルコシドの消失過程も単純なWeibull式で表現でき, 速度定数kdと形状係数ndはいずれも保存温度が高いほど, また含水率が高いほど大きかった.L-アスコルビン酸2-グルコシドは, L-アスコルビン酸とグルコースに加水分解されたのち, レアスコルビン酸が他の物質に変化する逐次過程を考え, 各過程が1次反応速度式に従うと仮定して, L-アスコルビン酸量の経時変化を解析した.L-アスコルビン酸2-グルコシドの加水分解過程の速度定数klとレアスコルビン酸2-グルコシドの消失過程の速度定数kdの比較から, レアスコルビン酸2-グルコシドの消失はすべてが上述の逐次的な過程を経るのではなく, L-アスコルビン酸2-グルコシド自体の分解などにより消失する過程も並列的に進行することを示唆した.<BR>L-アスコルビン酸2-グルコシドの500nmにおける吸光度の変化は, レアスコルビン酸および6-O-パルミトイルーレアスコルビン酸と同様に, 最大吸光度A_maxに漸近するように修正したWeibull式で表現できた.A_maxは含水率が高いほど大きく, 保存温度による影響は顕著ではなかった.また, 形状係数ncも温度に依存せずほぼ2.0±0.5であった.速度定数kcは高温ほど大きく, また含水率が高い試料ほど小さかった.<BR>L-アスコルビン酸, 6-O-パルミトイルーL-アスコルビン酸およびL-アスコルビン酸2-グルコシドについて, モル基準で同程度の水 (モル比0.92～1.13) を添加した試料の70℃における着色過程を比較した.レアスコルビン酸2-グルコシドの着色過程はL-アスコルビン酸より遅く, 6-O-パルミトイルーL-アスコルビン酸より速かった.したがって, L-アスコルビン酸へのグルコース残基の導入は着色を抑制するが, その効果はパルミトイル基のそれより弱いことが示された.その理由として, L-アスコルビン酸2-グルコシドが親水的で加水分解されやすく, 生成したレアスコルビン酸が着色しやすいことが考えられる.

DOI： 10.11301/jsfe2000.9.135

Effects of sodium chloride on the degradation of hexoses and the hydrolysis of sucrose in subcritical water 査読

Jin Ohshima, Shabnam Haghighat Khajavi, Yukitaka Kimura, Shuji Adachi

EUROPEAN FOOD RESEARCH AND TECHNOLOGY 227 ( 3 ) 799 - 803 2008年7月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：SPRINGER

The effects of sodium chloride on the degradation of hexoses at 220 degrees C and the hydrolysis of sucrose at 170 degrees C in subcritical water were examined. Sodium chloride accelerated the degradation at 220 degrees C of any hexose, especially the degradation of galactose which significantly accelerated depending on the sodium chloride concentration. On the other hand, the hydrolysis of sucrose at 170 degrees C was not affected by sodium chloride.

DOI： 10.1007/s00217-007-0788-4

Extraction of defatted rice bran by subcritical water treatment 査読

Shigeru Hata, Jintana Wiboonsirikul, Atsushi Maeda, Yukitaka Kimura, Shuji Adachi

Biochemical Engineering Journal 40 ( 1 ) 44 - 53 2008年5月

記述言語：英語掲載種別：研究論文（学術雑誌）

Defatted rice bran was treated with subcritical water in the temperature range of 180-280 °C for 5 min using 117 mL and 9 mL vessels to produce the extracts. The total sugar and protein contents and radical scavenging activity of the extracts were then estimated for both vessels. The total sugar concentration of ca. 0.3 g/L-extract was the highest for the extracts at 200 °C, and it significantly decreased at the higher temperatures. The protein concentration and radical scavenging activity were higher at the higher temperatures. Extraction was also done at 200 °C and 260 °C for various times using the small vessel. The total sugar concentration decreased with the increasing extraction time, while the protein concentration and radical scavenging activity only slightly depended on the extraction time. The extracts at 200 °C or lower temperatures using the large vessel possessed the emulsifying and emulsion-stabilizing activities. The HPLC analysis of the extract at 260 °C for 5 min using the small vessel indicated that it contained both hydrophilic and hydrophobic substances. The hydrophilic fraction of the extract mainly contained low-molecular-mass substances. © 2007 Elsevier B.V. All rights reserved.

DOI： 10.1016/j.bej.2007.11.016

Production and characterization of functional substances from a by-product of rice bran oil and protein production by a compressed hot water treatment 査読

Jintana Wiboonsirikul, Yukitaka Kimura, Yumi Kanaya, Takuo Tsuno, Shuji Adachi

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 72 ( 2 ) 384 - 392 2008年2月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：TAYLOR & FRANCIS LTD

A by-product of rice bran oil and protein production was treated with water and compressed hot water at 20 degrees C to 260 degrees C for 5 min, and at 200 degrees C and 260 degrees C for 5 to 120 min. Each extract was evaluated for its yield, radical scavenging activity,.carbohydrate, protein, total phenolic and furfural contents, molecular-mass distribution and antioxidative activity. The maximum yield was obtained at 200 degrees C. The radical scavenging activity and the protein, total phenolic and furfural contents of the extract increased with increasing temperature. However, the carbohydrate content abruptly decreased when treated at above 200 degrees C. The extract treated at 260 degrees C for 5min exhibited suppressive activity toward the autoxidation of linoleic acid. Each extract obtained at temperatures lower than or equal to 200 degrees C exhibited emulsifying ability.

DOI： 10.1271/bbb.70464

Degradation of Pentoses and Hexouronic Acids in Subcritical Water 査読

USUKI Chisako, KIMURA Yukitaka, ADACHI Shuji

Chem Eng Technol 31 ( 1 ) 133 - 137 2008年1月

Mutagenicity of the Extract from Defatted Rice Bran by Subcritical Water Treatment 査読

Jintana Wiboonsirikul, Yukitaka Kimura, Shuji Adachi, Yukihiro Sakai, Asao Hosoda, Hisaji Taniguchi, Hisahiro Morita, Takuo Tsuno

Japan Journal of Food Engineering 9 ( 1 ) 75 - 78 2008年

記述言語：英語掲載種別：研究論文（学術雑誌）

The mutagenicity of the extracts from defatted rice bran by water or subcritical water treatment at 50°C to 250°C was examined using the Umulac AT test, which is a kit reagent for assaying the genotoxin-induced umu gene expression. The examination revealed that the extract at any temperature was negative for the mutagenicity for both the -S9 and +S9 tests, which assess the mutagenicity of the sample itself and its metabolites, respectively. © 2008, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.9.75

Production of functional substances from black rice bran by its treatment in subcritical water 査読

Jintana Wiboonsirikul, Shigeru Hata, Takuo Tsuno, Yukitaka Kimura, Shuji Adachi

LWT - Food Science and Technology 40 ( 10 ) 1732 - 1740 2007年12月

記述言語：英語掲載種別：研究論文（学術雑誌）

Black rice bran was treated by water and subcritical water at temperatures ranging from 20 to 260 °C for 5 min and at 200 and 260 °C for 5-120 min. The bran extracts were analyzed for their radical scavenging activity, protein and carbohydrate contents, molecular-mass distribution, antioxidation activity, emulsifying activity, and emulsion-stabilizing activity. The radical scavenging activity and the protein content of the extract were higher at higher treatment temperature. The carbohydrate content also increased with increasing temperature up to 200 °C, then steeply decreased at the temperatures higher than 200 °C. The bran extracts treated at 260 °C for 5 min exhibited a suppressive activity toward autoxidation of linoleic acid with the increasing the weight ratio of the bran extract to linoleic acid. The bran extracts prepared at 40-200 °C for 5 min showed the emulsifying- and emulsion-stabilizing activities, while the extracts prepared at 220-260 °C were low in the activities. © 2007 Swiss Society of Food Science and Technology.

DOI： 10.1016/j.lwt.2007.01.003

Decomposition and discoloration of L-ascorbic acid freeze-dried with saccharides 査読

Lan-hsin Hung, Yuka Horagai, Yukitaka Kimura, Shuji Adachi

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 8 ( 4 ) 500 - 506 2007年12月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：ELSEVIER SCI LTD

L-Ascorbic acid (vitamin C) was freeze-dried along with the following six types of wall materials: soluble soybean polysaccharide (SSPS), gum arabic (GA), maltodextrin (MD), alpha-cyclodextrin (alpha-CD), trehalose (Tre) and lactose (Lac). alpha-CD, Tre and Lac were used in mixtures with MD (weight ratio of 1:1). The decomposition kinetics of L-ascorbic acid in these powders stored at 80 degrees C and relative humidities of 11, 51 and 79% were expressed by the Weibull equation. The discoloration of the powders was also monitored by measuring the absorbance at 500 nm for solutions which were obtained by dissolving the systems in water. The L-ascorbic acid powders prepared with GA and SSPS were significantly discolored and the processes could be expressed by a modified Weibull equation. The discoloration of the L-ascorbic acid powders prepared with other saccharides was very slow. The discoloration rate constants were significantly greater at temperatures higher than the glass transition temperatures of the saccharides under the stated storage conditions, while the decomposition rate constant was only slightly affected by the system glass transition temperature. (c) 2007 Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.ifset.2007.02.003

Properties of extracts from defatted rice bran by its subcritical water treatment 査読

Jintana Wiboonsirikul, Yukitaka Kimura, Megumi Kadota, Hisahiro Morita, Takuo Tsuno, Shuji Adachi

Journal of Agricultural and Food Chemistry 55 ( 21 ) 8759 - 8765 2007年10月

記述言語：英語掲載種別：研究論文（学術雑誌）

Defatted rice bran was extracted with water and subcritical water at 50-250°C for 5 min. The highest extract yield was achieved at 200°C, at which the maximum amounts of protein and carbohydrate were also obtained. The total phenolic and furfural contents, radical scavenging activity, and antioxidative activity for the autoxidation of linoleic acid increased with increasing treatment temperature. The bran extracts exhibited emulsifying activity except for the extract prepared at 250°C, which was concomitant with the disappearance of its high-molecular-mass substances. The extract prepared at 200°C also had the highest emulsion-stabilizing activity. © 2007 American Chemical Society.

DOI： 10.1021/jf072041l

Isomerization of hexoses in subcritical water 査読

Chisako Usuki, Yukitaka Kimura, Shuji Adachi

FOOD SCIENCE AND TECHNOLOGY RESEARCH 13 ( 3 ) 205 - 209 2007年8月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：KARGER

Mannose, fructose and glucose were treated in subcritical water at 220 degrees C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular reactor. Isomerization of mannose to fructose occurred most frequently, followed by mannose to glucose; no isomerization of glucose to mannose was observed. The temperature dependencies of mannose disappearance, the isomerization of mannose to fructose and glucose, and the resulting degradation of the produced fructose and glucose were observed in the range of 180 to 240 degrees C. The activation energy and frequency factor for each process were evaluated according to the Arrhenius equation, and it was found that the enthalpy-entropy compensation for the processes was maintained.

Discoloration kinetics of L-ascorbyl 6-palmitate powders with various water contents 査読

Lan-Hsin Hung, Yukitaka Kimura, Shuji Adachi

FOOD SCIENCE AND TECHNOLOGY RESEARCH 13 ( 1 ) 7 - 12 2007年2月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：KARGER

The discoloration of L-ascorbyl 6-palmitate, with water contents ranging from 2 to 10% (w/w) during storage at temperatures of 60 to 90 degrees C, was investigated by monitoring the absorbance at 500nm of its solutions dissolved in methanol. The discoloration process of the substrate was expressed by the modified Weibull equation under all conditions, and the kinetic parameters were evaluated. The activation energy and frequency factor were estimated based on the Arrhenius equation for the substrates of various water contents, and the enthalpy-entropy compensation held for the discoloration process. Comparison of the discoloration kinetic parameters for L-ascorbyl 6-palmitate with those for L-ascorbic acid revealed that the discoloration of L-ascorbyl 6-palmitate was weaker than that of L-ascorbic acid.

Production Optimization of the Extract with High Phenolic Content and Radical Scavenging Activity from Defatted Rice Bran by Subcritical Water Treatment 査読

Jintana Wiboonsirikul, Pramote Khuwijitjaru, Yukitaka Kimura, Hisahiro Morita, Takuo Tsuno, Shuji Adachi

NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering) 8 ( 4 ) 311 - 315 2007年

記述言語：英語掲載種別：研究論文（学術雑誌）

The optimum conditions for subcritical water treatment to produce an extract with a high phenolic content and radical scavenging activity from defatted rice bran were determined using response surface methodology. The effects of the weight ratio of bran to water from 0.05 to 0.2 and treatment time from 20 to 120 min on the total phenolic content and DPPH radical scavenging activity were evaluated using the Design-Expert program. Both the total phenolic content and DPPH radical scavenging activity increased with an increase in the bran/water ratio, but decreased with the treatment time. The optimum bran/water ratio and treatment time were 0.2 and 20 min, respectively, to attain a relatively highest total phenolic content and DPPH radical scavenging activity. © 2007, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.8.311

Surface activities of monoacyl trehaloses in aqueous solution 査読

Jie Chen, Yukitaka Kimura, Shuji Adachi

LWT-FOOD SCIENCE AND TECHNOLOGY 40 ( 3 ) 412 - 417 2007年

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：ELSEVIER SCIENCE BV

Saturated and unsaturated fatty acids were condensed with trehalose using Candida antarctica lipase in an organic solvent to synthesize the corresponding monoacyl trehaloses. Their surface tension curves were measured at various concentrations and at different temperatures. The critical micelle concentrations, CMC, surface tension at the CNIC, gamma(CMC) and residual area per molecule, a, were estimated from the curves. The CMC of the saturated acyl trehaloses decreased as the acyl chain length increased at all temperatures. There was no significant dependency of the gamma(CMC) value on the chain length. The CNIC values of the unsaturated monoacyl trehaloses having 18 carbon atoms in the acyl chain increased as the degree of unsaturation of the acyl chain increased. The a values were not affected by both the acyl chain length and the degree of unsaturation of the chain. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.lwt.2005.11.006

Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions 査読

Seiko Katagi, Yukitaka Kimura, Shuji Adachi

LWT-FOOD SCIENCE AND TECHNOLOGY 40 ( 8 ) 1376 - 1380 2007年

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：ELSEVIER SCIENCE BV

A coarse oil-in-water (O/W) emulsion, the oil phase of which was octanoic acid, was prepared at a very low surfactant concentration using a rotor/stator homogenizer. The emulsion was passed in a stainless steel tube immersed in an oil bath at 220 degrees C at a residence time of 60 s, and then mixed with the surfactant solution to produce a finely dispersed emulsion. The diameter of oil droplets in the fine emulsion was ca. 40 nm at the weight ratio of surfactant to oil of ca. 0.35 or higher. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.lwt.2006.09.004

Production of functional materials from defatted rice bran by its subcritical water treatment

Wiboonsirikul Jintana, Kimura Yukitaka, Hisahiro Morita, Tsuno Takuo, Adachi Shuji

化学工学会研究発表講演要旨集 2007 772 - 772 2007年

Thermal stability of immobilized lipase in n-alcohol - Abstracts

Yayoi Yoshida, Yukitaka Kimura, Shuji Adachi

JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC 42 ( 3-4 ) 120 - 121 2006年11月

Hydrolysis kinetics of trisaccharides consisting of glucose, galactose, and fructose residues in subcritical water 査読

Shabnam Haghighat Khajavi, Shuji Ota, Risa Nakazawa, Yukitaka Kimura, Shuji Adachi

BIOTECHNOLOGY PROGRESS 22 ( 5 ) 1321 - 1326 2006年10月

記述言語：英語掲載種別：研究論文（学術雑誌）出版者・発行元：AMER CHEMICAL SOC

The hydrolysis kinetics of trisaccharides consisting of glucose, galactose, and fructose residues with different glycosidic bonds, 1-kestose, D-melezitose, D-raffinose, and lactosucrose, in subcritical water were conducted over the temperature range of 150-230 degrees C and at a constant pressure of 10 MPa. The hydrolysis of trisaccharides in subcritical water proceeded consecutively, i.e., one cleavage of the two bonds antedated the other. The preceding cleavage was not expressed by the first-order kinetics, but by the kinetics considering the concentration of the acidic compounds, which were produced by the degradation of the constituent monosaccharides. The hydrolysis of the constituent disaccharides, except sucrose composed of the alpha-Glc-(1 -> 2)-beta-Fru bond, obeyed first-order kinetics. All of the rate constants of the hydrolytic kinetics were determined, and the values were found to depend on the type of bond.

DOI： 10.1021/bp060086l

Continuous synthesis of alkyl ferulate by immobilized Candida antarctica lipase at high temperature 査読

Yayoi Yoshida, Yukitaka Kimura, Megumi Kadota, Takuo Tsuno, Shuji Adachi

Biotechnology Letters 28 ( 18 ) 1471 - 1474 2006年9月

記述言語：英語掲載種別：研究論文（学術雑誌）

1-Pentyl, 1-hexyl and 1-heptyl ferulates were continuously synthesized at 60-90°C using a reactor system in which a column packed with ferulic acid powders and another column packed with immobilized Candida antarctica lipase particles were connected in series. Conversions greater than 0.9 were achieved for the synthesis of the 1-hexyl and 1-heptyl ferulates at 90°C. The system could be stably operated for the 1-heptyl ferulate synthesis at 90°C for at least two weeks. © Springer Science+Business Media B.V. 2006.

DOI： 10.1007/s10529-006-9113-8

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