Page 1 .76 .. 1993 ANNUAL MEETING ABSTRACTS Session A ...

~ .... ilff«ll:d by the..,,1 donon.. orpnioc :soIV~IS. 1aII~ wale<
eont~t. pB memory ....:I immobiJizaIion mcfhods of au:ymeI. The anhydrous
(Iyophiliud) enzymt" and r.. ,y ....id anhydrides """~ Ilea for rnonIICQer producIioo.
The: opIimum pH mll" wa'e 4-S and 11-10. The mllll;mum yield ofpnJJlyJ~ &Jrtol
monoiaul'1IIe. monomyri~e. monapaImiUlte. ITIQI'KloSrcanue and monooleote with
SO mM fauy a.cid anhydrideJ u ..:yl doooR was 97.2. 79.6. 83,7. 89.7 and 9JA mM,
mptetively;!hal with SO mM falty.ods u ..,yl donan ...... 37.3, 28.7. 28.1. 3S.J
and 36.2 mM. resp«tivdy. The muimum yield of propylme' &lycolllDXlpllmitllC.
__ and rnanooIeMl: ",ith SO mM uigl~ .. .:yl donan ... !7.•,
6S.1 MIl 83.2 mM. mpecli",ly.
...
SI~lK1h'f BIon.>n.u:dGn oI'Orpn.osllkon Compounds by Upases. Au.oo
1lInab. To!;hiaki Fukui and Tlkoo Kawamoto, Depanmem 0( JndLrnrial O>emiwy.
Faculty of Enginmin8. Kyom University. Yoshida. Sakyo-tu, Kyoto 6O(H)1. Jopen.
Non.naJuraI orpnic compoundil have bcm br:comi"l imponam as substnues in
bOouof soy-based food., IIItitude!; .oward
food~ wilh!iQy ingf1!dien" on.hc label. food shopping prw:lices and demog"'phic5
ofre.;ponw,ms. Re:spn!ICfn:qo;elocles for each queslion and chi-5quare stali .. ics for
....... ·Iabul.,ions ofan~wen to !lClcc:ledqueslions ....i'h .ge. income:. education and
are. of residence of rcspondtnu were calcul~ted. Drda indiaued ...... oonsunw;o; Ilad
minimallno"dcdge abool.wy foods and .wy-derived food illJf1!dir:nls. ...... lhe f~
queney of """if,"" of difl'~I.wy...:on .. ining foods varied and the likelihood lhal
they ....ould u"" foods ...i,h ~pcfifk liD)' ingrr:dir:nt IWIITIQ liotcd on a food labol .......
10.... Answe ... 10 optn..ftl(\ed ql>e$lion. =ealcd .... ( respon