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Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics

Research Project

Project/Area Number 15300256
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionKobe Women's University

Principal Investigator

SEGUCHI Masaharu  Nara Women's University, Faculty of Home Economics, Professor, Department Dean, 家政学部, 教授 (40149612)

Co-Investigator(Kenkyū-buntansha) MATOBA Teruyoshi  Kobe Women's University, Department of Food Science and Nutrition, Professor, 生活環境学部, 教授 (10027196)
MATSUMURA Yasuki  Kyoto University, Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Professor, 農学研究科, 教授 (50181756)
冨岡 和子  神戸女子大学, 家政学部, 教授 (70031705)
Project Period (FY) 2003 – 2005
Project Status Completed (Fiscal Year 2005)
Budget Amount *help
¥16,800,000 (Direct Cost: ¥16,800,000)
Fiscal Year 2005: ¥2,400,000 (Direct Cost: ¥2,400,000)
Fiscal Year 2004: ¥3,200,000 (Direct Cost: ¥3,200,000)
Fiscal Year 2003: ¥11,200,000 (Direct Cost: ¥11,200,000)
Keywordsradical-scavenging activity / interfacial activity / anti-oxidative activity / Breadmaking properties / Food Rheology / Wheat flour / emulsion gel / Food processing and cooking / 乳化系ゲル / 抗酸化性 / 乳化系 / ペプチド結合性多糖類 / デンプン粒表面タンパク質
Research Abstract

1)Matoba : Extraction of polyphenols and determination of radical-scavenging activity ; Radical-scavenging activity was determined in 16 spices. Among them, the highest activity was found in clove. Allspice and cinnamon also showed high activity. Polyphenols from these spices were extracted and analyzed in HPLC. Luteolin, quercetin, kaempferol, etc. were identified as flavonoids, gallic acid, ferulic acid, caffeic acid, etc. were as phenolic acids, and eugenol, acetyleugenol, etc. were as phenolic volatile components. 2)Seguchi : "Effects of surface active materials in wheat flour on bread- and cake making properties" Improvement of texture of Pancake and Kasutera cake due to aging and heat treatment of wheat flour were studied from the views points of surface active materials in wheat flour. Aging and heat treatment of wheat flour showed strong hydrophobicity of wheat flour and gave larger springiness of pancake and larger volume of Kasutera cake. It was supposed that these improvemen … More ts of texture could be related to the higher surface activity (hydrophobicity) caused by aging and heat treatment, and surface active materials bound to bubbles following to induce these improving effects. Next, we studied the deterioration effect of Japanese wheat flour (Naibaku) on breadmaking properties from the view point of the difference of surface active materials in wheat flour. This work is continuing. We further searched for the role of disulfide materials in Allium such as welsh onion, leek and scallion on the improvement of breadmaking properties. Results showed that the addition of disulfide materials to wheat flour increased the HMW wheat proteins and which was related to the improvement. By the base of knowledgements of surface active materials obtained in this grant, we made a diabetic bread in order to protect life-style related disease. We blended 10-20% of non-caloried cellulose powder to wheat flour and breadmaking was performed, however, the breadmaking properties (bread height and specific volume) was remarkably deteriorated. We concluded that the reason of the deterioration was related to the size of cellulose granule. 3)Matsumura : Analysis of interaction among components in emulsion and low-water food systems. Antioxidative activity of peptides and amino acids in emulsion system and low-water food system such as powder or paste were investigated. We have shown that Histidine and peptides including Histidine have antioxidative activity, whereas Cystein promotes the oxidation. Crystallization of fats on physical stability of emulsions were also investigated. Collaborative research with the group of Seguchi was tried to improve the bread-making properties of dough by enzymatic treatments. Less

Report

(4 results)
  • 2005 Annual Research Report   Final Research Report Summary
  • 2004 Annual Research Report
  • 2003 Annual Research Report

Research Products

(41 results)

All 2006 2005 2004 2003 Other

All Journal Article Book Publications

  • [Journal Article] Ghosts of B-type wheat starch granules in concentrated KI/I2 solution.2005

    • Author(s)
      M.Hayashi
    • Journal Title

      Starch/Staerke 57

      Pages: 384-387

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Presence and amounts of starch granule surface proteins in various starch2005

    • Author(s)
      Y.Yoshino
    • Journal Title

      Cereal Chem 82

      Pages: 739-742

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effects of protein and peptide addition on lipid oxidation in powder model system.2005

    • Author(s)
      E-Y.Park
    • Journal Title

      J.Agric.Food Chem. 53

      Pages: 137-144

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effects of addition of amino acids and peptides on lipid oxidation in a powdery model system.2005

    • Author(s)
      E-Y.Park
    • Journal Title

      J.Agric.Food Chem. 53

      Pages: 8334-8341

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] 油脂の結晶化がエマルションの物性・安定性に及ぼす影響2005

    • Author(s)
      松村康生
    • Journal Title

      オレオサイエンス 5

      Pages: 13-19

    • NAID

      10014240506

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Ghosts of B-type wheat starch granules in concentrated KI/I2 solution.2005

    • Author(s)
      M Hayashi
    • Journal Title

      Starch/Staerke 57

      Pages: 384-387

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Presence and amounts of starch granule surface proteins in various starches2005

    • Author(s)
      Y.Yoshino
    • Journal Title

      Cereal Chem 82

      Pages: 739-742

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model system.2005

    • Author(s)
      E-Y.Park
    • Journal Title

      J.Agric.Food Chem. 53

      Pages: 8334-8341

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] 油脂の結晶化がエマルションの物性・安定性に及ぼす影響.2005

    • Author(s)
      松村康生
    • Journal Title

      オレオサイエンス 5

      Pages: 13-19

    • NAID

      10014240506

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Presence and Amounts of Starch Granule Surface Proteins in Various Starches.2005

    • Author(s)
      Masaharu Seguchi
    • Journal Title

      Cereal Chem. 82(6)

      Pages: 739-742

    • Related Report
      2005 Annual Research Report
  • [Journal Article] Ghosts of B-type Wheat Starch Granules in Concentrated KI/I_2 Solution2005

    • Author(s)
      Masaharu Seguchi
    • Journal Title

      Starch/Starke 57

      Pages: 384-387

    • Related Report
      2005 Annual Research Report
  • [Journal Article] Effects of the Addition of Amino Acids and Peptides on Lipid Oxidation in a Powdery Model System2005

    • Author(s)
      Yasuo Matsumura
    • Journal Title

      J.Agric.Food Chem. 53

      Pages: 8334-8341

    • Related Report
      2005 Annual Research Report
  • [Journal Article] 油脂の結晶化がエマルションの物性・安定性に及ぼす影響2005

    • Author(s)
      松村 康生
    • Journal Title

      オレオサイエンス 5

      Pages: 13-19

    • NAID

      10014240506

    • Related Report
      2005 Annual Research Report
  • [Journal Article] Effects of protein and peptide addition on lipid oxidation in powder model system.2005

    • Author(s)
      Y.Matsumura.
    • Journal Title

      J.Agric.Food Chem. 53

      Pages: 137-144

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Effects of secondary structures of heated egg white protein on thebinding between prime starch and tailings fractions in fresh wheat flour.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81

      Pages: 633-636

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effect of Leek (A.ampeloprasum L.) and Scallion (A.chinense L.) on breadmaking properties.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Food Sci.Technol.Res. 4

      Pages: 479-482

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effect of number of carbons in the added disulfide on breadmaking quality.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81

      Pages: 710-713

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Oil binding of heat-treated waxy wheat starch granules and starch granule ghosts produced with concentrated KI and I22004

    • Author(s)
      M.Hayashi
    • Journal Title

      Cereal Chem. 81

      Pages: 621-625

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Presence of a minor amylose fraction in the central portion of waxy wheat starch granules and its contribution to granular stability.2004

    • Author(s)
      M.Hayashi
    • Journal Title

      Cereal Chem. 81

      Pages: 589-593

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effects of secondary structures of heated egg white protein on the binding between prime starch and tailings fractions in fresh wheat flour.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 633-636

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary 2004 Annual Research Report
  • [Journal Article] Effect of Leek (A.ampeloprasum L.) and Scallion (A.chinense L.) on breadmaking properties.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Food Sci.Technol.Res. (4)

      Pages: 479-482

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary 2004 Annual Research Report
  • [Journal Article] Effect of number of carbons in the added disulfide on breadmaking quality.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(6)

      Pages: 710-713

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary 2004 Annual Research Report
  • [Journal Article] Oil binding of heat-treated waxy wheat starch granules and starch granule ghosts produced with concentrated KI and I22004

    • Author(s)
      M.Hayashi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 621-625

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Presence of a minor amylose fraction in the central portion of waxy wheat starch granules and its contribution to granular stability.2004

    • Author(s)
      M.Hayashi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 589-593

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Presence of a minor amylose fraction in the central portion of waxy wheat starch granules and its contribution to granular stability.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 589-593

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Oil binding of heat-treated waxy wheat starch granules and starch granule ghosts produced with concentrated KI and I_22004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 621-625

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Role of amylose in the maintenance of the configuration of rice starch granules.2003

    • Author(s)
      M.Seguchi
    • Journal Title

      Starke 55

      Pages: 524-528

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effect of Welsh Onion (Allium fistulosum L.) on breadmaking propereties.2003

    • Author(s)
      M.Seguchi
    • Journal Title

      J.Food Sci. 68

      Pages: 1810-1813

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] The centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough.2003

    • Author(s)
      Seguchi M
    • Journal Title

      Cereal Chem. 80

      Pages: 264-268

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Proteases of Maitake (Grifola frondosa) responsible for Breadmaning of wheat flour dough and their reaction with gluten proteins.2003

    • Author(s)
      Makoto Abe
    • Journal Title

      Biosci.Biotechnol.Biochem. 67

      Pages: 2018-2021

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Effect of Welsh Onion (Allium fistulosum L.) on breadmaking propereties.2003

    • Author(s)
      M.Seguchi
    • Journal Title

      J.Food Sci. 68(5)

      Pages: 1810-1813

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] The centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough.2003

    • Author(s)
      Seguchi M
    • Journal Title

      Cereal Chem. 80(3)

      Pages: 264-268

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Journal Article] Proteases of Maitake (Grifola frondosa) responsible for Breadmaning of wheat flour dough and their reaction with gluten proteins.2003

    • Author(s)
      Makoto Abe
    • Journal Title

      Biosci.Biotechnol.Biochem. 67(9)

      Pages: 2018-2021

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Book] レオロジーデーターハンドブック(日本レオロジー学会編)2006

    • Author(s)
      瀬口 正晴
    • Total Pages
      546
    • Publisher
      丸善株式会社
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2005 Final Research Report Summary
  • [Book] レオロジーデータハンドブック(日本レオロジー学会編)2006

    • Author(s)
      瀬口正晴
    • Total Pages
      546
    • Publisher
      丸善株式会社
    • Related Report
      2005 Annual Research Report
  • [Publications] Y.Matsumura: "Inhibitory effects of peptide-bound polysaccharides on lipid oxidation in emulsion"Food Chemistry. 83. 107-119 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] M.Seguchi: "Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties"Journal of Food Science. 68. 1810-1813 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] M.Seguchi: "Role of Amylose in the Maintenance of Configuration of Rice Starch Granules"Starke. 55. 524-528 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] M.Abe: "Protease of Maitake (Glifola frondosa) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins"Biosci.Biotechnol.Biochem.. 67. 2018-2021 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] M.Seguchi: "Centrifuged Liquid and Breadmaking Properties of Frozen-and Thawed Bread Dough"Cereal Chem.. 80. 264-268 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] M.Hayashi: "Presence of Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and its Contribution to Granular Stability"Cereal Chem.. (in press). (2004)

    • Related Report
      2003 Annual Research Report

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Published: 2003-03-31   Modified: 2016-04-21  

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