Yoshiaki Akahane

Augmentation of Hybridoma Growth and Its Monoclonal Antibody Production by Supplementation with Thymus Extracts.

胸腺抽出物の高分子画分(HM)および数十種類の酸性または中性のタンパク質で構成されているDEAE吸着画分(DEAE-HM)にはハイブリドーマに対する細胞増殖促進活性があり,抗体産生量も増加させることが明らかになった

Studies on the water holding capacity of Kamaboko. II. Release of water from packed Kamaboko.

Casing-stuffed kamaboko, vacuum-packed kamaboko and nonvacuum-packed kamaboko were prepared from the frozen kaen-surimi of Alaska pollack. The existence of three different states of water in kamaboko was suggested by the Hendersons water sorption isotherm analysis. Mono-molecular water layer was estimated by the B. E. T. equation. Three types of water (I, II, III) different in mobility were also recognized by thermogravimetry. Water classified into the state I, which was regarded as free water, was the most abundant of the three. Most of the water added secondarily to surimi in the processing of kamaboko was considered to exist as in state I. Released water on the surface and the cut surface of the cross-sections of casing-stuffed karaboko was determined. Although little water released on the surface of kamaboko in contact with the casing film was found, some part of the state I water on the cross-cut surface of slices existed already, when it was cut, as released water and was in proportion to the cross-sectional area. The released water on the cross-cut surface of slices increased a little during storage under the nonvacuum-packing condition, whereas it remarkably increased during storage under vacuum-packing conditions. The water release from vacuum-packed kamaboko may be due to the capillary action.

Prevention of the deterioration in physical properties of "vacuum-packed kamaboko" during storage - I. Influences of processing condition on the change in physical properties of "vacuum-packed kamaboko" during storage.

“Vacuum-packed kamaboko” and “casing-stuffed kamaboko” were prepared from the frozen “surimi” of Alaska pollack ground with 2.5% of NaCl and 20-35% of water. The released water, the expressible water and the hardness by texturometer were measured as the inspection factors of physical properties of these kamaboko during storage at 5°C up to 40 days.“Vacuum-packed kamaboko” released increasingly rather high level of water during storage, compared with “casing-stuffed kamaboko”. Setting of ground meat paste at 5°C (so-called “suwari”) before heating at 90°C accelerated the increase of released water from “vacuum-packed kamaboko” during storage. The released water diminished by re-heating at 90°C for 5-25 min after vacuum-packing, whereas in accordance to the periods of re-heating the hardness of kamaboko tended to decrease.The expressible water of both “vacuum-packed kamaboko” and “casing-stuffed kamaboko” changed little during storage and was maintained at the same level.Besides, the hardness of the kamaboko showed a tendency to increase during storgae at 5°C for 40 days.