| Project/Area Number |
11794008
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| Research Category |
Grant-in-Aid for University and Society Collaboration
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| Allocation Type | Single-year Grants |
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| Research Field |
食品科学・栄養科学
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| Research Institution | Hiroshima Prefectural University |
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Principal Investigator |
MUTO Norio (2001) Hiroshima Prefectural University, School of Bioresources, Professor, 生物資源学部, 教授 (30112642)
筬島 豊 (1999-2000) 広島県立大学, 生物資源学部, 教授 (00038184)
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| Co-Investigator(Kenkyū-buntansha) |
KUROYANAGI Masanori Hiroshima Prefectural University, School of Bioresources, Professor, 生物資源学部, 教授 (40117776)
SHIMODA Mitsuya Kyushu University, Graduate School of Agriculture, Associate Professor, 大学院・農学研究院, 助教授 (70149871)
OSAJIMA Yutaka Kyushu Women's University, President, 学長 (00038184)
武藤 徳男 広島県立大学, 生物資源学部, 教授 (30112642)
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| Project Period (FY) |
1999 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥7,700,000 (Direct Cost: ¥7,700,000)
Fiscal Year 2001: ¥7,700,000 (Direct Cost: ¥7,700,000)
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| Keywords | Supercritical carbon dioxide / Microbubble treatment with supercritical carbon dioxide / microbial inactivation / enzyme-inactivation / namazake / fruit juice / non-thermal treatment / carbon dioxide / ミクロバブルSC・CO_2 / 連続ミクロバブル法 / 非加熱殺菌 / 非加熱酵素失活 / α-ヘリックス崩壊 / SC・CO_2抽出 / 蛋白質機能変化 / 脱臭 / 柑橘果皮成分 |
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| Research Abstract |
l) Evaluation of microbial inactivation and enzyme-inactivation
Effects of the concentration of dissolved carbon dioxide (dCO_2) and treatment temperature on inactivation of Saccharomyces cerevisiae were investigated. It was shown that the inactivation behavior followed to a first-order reaction, and the treatment temperature and dCO_2 concentration were equivalent for the inactivation. Death kinetics of the spores of Aspergillus niger were investigated on the treatment temperature and the concentration of dCO_2. The death kinetics followed to a first-order reaction. The treatment temperature and the concentration of dCO_2 were equivalent for the inactivation. However, the interactive relation between the temperature and concentration was observed.
2) Kinetics of enzyme inactivation
The conformational changes of myoglobin, ovoalbumin, bovine serum albumin and β-lactoglobulin by microbubbles SC-CO_2 treatments were investigated. The effect of pH on the inactivation of acid protease, alkali
… More
protease, papain and glucoamylase by microbubbles SC-CO_2 treatments was made cleared. The D-value (5. 0 min) of α-amylase at 35℃ and 30 MPa was small than the value (227 min) by thermal treatment at 70℃. The D-value of acid protease at 50℃ and 30 MPa was 15. 4 min, on the other hand, the value was 233 min by thermal treatment at 50℃.
3) Quality of the food product processed by present technique
To investigate the effect of CO_2 release on the flavor retention of orange juice, single strength orange juice was subjected to continuous treatment with micro-bubbles of SC-CO_2. As a result, a novel technique for CO_2 release was developed.
4) Changes in the conformation and function of protein
Because a microbubbles SC-CO_2 treatment is a useful technique for conformational changes of proteins, it was applied to decompose allergens in cow milk. Present instrument, however, was not able to use, because of severe gelation.
5) Establishment of practical instrument and operational condition
We tie up with Shimadzu Co., LTD and Hokkai Can Co., LTD to scale up the instrument for microbubbles SC-CO_2 treatment. At present, medium scaled instrument (treatment capacity ; 250kg/h) was constructed and the instrument could reproduce the results obtained by a small instrument. Less
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