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Preparation of calcium absorption-stimulating whey protein using Amino-carbonyl reaction

Research Project

Project/Area Number 07556146
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section試験
Research Field Zootechnical science/Grassland science
Research InstitutionKagoshima University

Principal Investigator

AOKI Takayoshi  Kagoshima University, Faculty of Agriculture Professor, 農学部, 教授 (70034460)

Co-Investigator(Kenkyū-buntansha) FUJII Makoto  Kagoshima University, Faculty of Agriculture Associate Professor, 農学部, 助教授 (70041655)
HAYASHI Kunioki  Kagoshima University, Faculty of Agriculture Associate Professor, 農学部, 助教授 (80041656)
Project Period (FY) 1995 – 1996
Project Status Completed (Fiscal Year 1996)
Budget Amount *help
¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 1996: ¥1,000,000 (Direct Cost: ¥1,000,000)
Keywordswhey protein / glucose 6-phosphate / calcium absorption / calcium phosphate / Amino-carbonyl reaction
Research Abstract

In order to examined the optimum conditions for the Millard reaction between whey protein and glucose-6-phosphate (G6P) were examined, whey protein and G6P were dissolved at various weight ratios at pH 7.0, freeze-dried, incubated at 50゚C and 65% relative humidity, and the browning, polymerization of proteins, the phosphorus content of reaction products were measured. The following conditions were appropriate : the ratio of whey protein to G6P,1 to 0.3 ; reaction time, less than 1 day, because brown color development and polymerization of protein exceed rapidly and the phosphorous content of whey protein-G6P conjugates prepared for 0.5 or 1 day of incubation was higher that of casein. The effect of the WPI (whey protein isolate) -G6P conjugate on calcium absorption was examined using rats. The proportions of soluble calcium in the ligated loop of the small intestine of the soy protein, casein, and WPI-G6P conjugate diet groups were 43.2(]SY.+-。[)8.7,72.7(]SY.+-。[)8.0, and 77.7(]SY.+-。[)9.7, respectively. The soluble calcium in the small intestine was significantly higher in the WPI-G6P conjugate diet group than in the soy protein diet group. This indicated that the WPI-G6P conjugate solubilizes calcium to prevent the precipitation of calcium phosphate in the small intestine. The calcium absorption, which was estimated by the disappearance of <@D145@>D1Ca in the ligated loop, of the soy protein, casein, and WPI-G6P conjugate diet groups was 50.7(]SY.+-。[)17.6,58.5(]SY.+-。[)8.3, and 72.6(]SY.+-。[)19.7, respectively. The calcium absorption was also higher in the WPI-G6P conjugate diet group than in the soy protein diet group. These results suggest that WPI-G6P conjugates are useful as food materials.

Report

(3 results)
  • 1996 Annual Research Report   Final Research Report Summary
  • 1995 Annual Research Report
  • Research Products

    (6 results)

All Other

All Publications (6 results)

  • [Publications] 青木孝良: "メイラード反応を利用した食品タンパク質のリン酸化" New Food Industry. 47. 47-52 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T.Aoki: "Improvement of Functional properties of food proteins by conjugation of glicose-6-phosphate" Macromolecular Interaction in Food Technology (ACS Symsium Series 650). 230-242 (1996)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] Takayoshi Aoki: "Phosphorylation of food proteins using Maillar reaction. (in Japanese)" New Food Industry. 37. 47-52 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] Takayoshi Aoki: "Improvement of Functional properties of food proteins by conjugation of glicose-6-phosphate" Macromolecular Interaction in Food Technology (ACS Symsium Series 650). 230-242 (1996)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T.Aoki: "Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate." Macromolecular Interactions in Food Technology. 230-242 (1996)

    • Related Report
      1996 Annual Research Report
  • [Publications] 青木孝良: "メイラード反応を利用した食品タンパク質のリン酸化" New Food Industry. 37. 47-52 (1995)

    • Related Report
      1995 Annual Research Report

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Published: 1996-04-01   Modified: 2016-04-21  

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