| Project/Area Number |
06660316
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
農業機械学
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| Research Institution | KYUSHU UNIVERSITY |
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Principal Investigator |
HAYAKAWA Isao KYUSHU UNIVERSITY, FOOD SCIENCE & TECHNOLOGY, ASSOCIATED PROFESSOR, 農学部, 助教授 (30038252)
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| Project Period (FY) |
1994 – 1995
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| Project Status |
Completed (Fiscal Year 1995)
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| Budget Amount *help |
¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 1995: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1994: ¥1,300,000 (Direct Cost: ¥1,300,000)
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| Keywords | buckwheat allergen / shear effect / thermal decomposition / ELISA / Immunoblotting / SDS-PAGE / エクストルーダー / 熔融剪断 |
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| Research Abstract |
The extrusion cooking was applied on deactivation of buckwheat allergic materials in order to produce milk substitution to baby cows and pigs from the soybean protein, because the molecular weight of the buck wheat allergen is smaller than that of the soybean allergen, and also its heat-resistance is much more higher than that of the soybean allergen. Therefore buckwheat allergen was used for index allergen of this research. The reduction of allergic reaction by shearing effect was measured by competitive enzyme immuno assay (ELISA). During extrusion cooking, each barrel temperature was at 180ﾟC, feed rate (the maximum rate of the extruder) was a 52 kg/h, and moisture was at 19%. Residence time was less than 20 seconds. The color of the product was a little, and the persistence allergen in products was less than half of raw materials. Reduction of the buck wheat allergen molecule was clarified by measuring of gel filtration, SDS-PAGE and Immunoblotting method.
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