| Project/Area Number |
12680126
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Ochanomizu University |
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Principal Investigator |
KASAI Midori Ochanomizu University, Faculty of Human Life and Environmental Science, Professor, 生活科学部, 助教授 (10262354)
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| Project Period (FY) |
2000 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2001: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 2000: ¥3,000,000 (Direct Cost: ¥3,000,000)
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| Keywords | pressure treatment / hardening / cell wall / pectins / metal ions / water content / Japanese radish / 圧力 / 加熱 / テクスチャー |
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| Research Abstract |
We have studied the effects of pressure and temperature on the texture of plant foods such as vegetables. Japanese radish was used as samples. The samples were treated by pressunzation at 400MPa and by heating at 60℃ and stood at room temperature and then cooked at 99.5℃. The texture property of the samples was measured by sensory evaluation and tetrameter, The softening of the samples were suppressed by these pretreatments. The degree of the hardening was more marked in the case of 60℃ heating than that in the case of pressurization. The mechanism of the hardening was investigated by using pretreated samples. Hexametaphosphate-soluble pectin of the heated and pressurized samples increased and the degree of esterification of pectin decreased by pretreatments. The metal ions in the cell wall and fee water contents did not almost change. It was suggested that protein was bounded to the cellulose due to the increase of amount of it in the pectin fraction of the hydrochloride and 0.2 % sodium hydroxide-soluble pectin. It was also suggested that the solubility of protein was changed by heating and pressurizing and then standing before cooking, and the insolubilization of protein was related to the hardening by these pretreatment.
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