Development and characterization of nanostructured powder of functional lipid using starch coating s and enzymatic treatment of protein emulsifier
Project/Area Number |
15K07455
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Food science
|
Research Institution | Kagawa University |
Principal Investigator |
|
Co-Investigator(Kenkyū-buntansha) |
四日 洋和 京都学園大学, バイオ環境学部, 講師 (70707661)
|
Project Period (FY) |
2015-04-01 – 2018-03-31
|
Project Status |
Completed (Fiscal Year 2017)
|
Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
|
Keywords | 噴霧乾燥 / 魚油 / 粉末化 / 澱粉 / マルトデキストリン / 粉末構造 / エマルション / フレーバー / フレーバー徐放 / 水分吸着 / アブラミ式 / 機能性脂質 / 安定性 / ガラス転移温度 / 空孔 / 乳化剤蛋白質 / 乳化 / ナノ / 賦形剤 / ランシマット試験 / 表面油 |
Outline of Final Research Achievements |
Emulsifying functional substance such as fish oil is encapsulated with spray drying. In the developing of improving the oxidation stability of the functional substance in spray-dried powder, two methods were investigated. One was the starch coating to spray-dried powder during spray drying. Another method was polymerization of sodium caseinate using transglutaminase to obtain stable emulsion and the inhibition of oxygen transfer to the oil droplets. By using starch coating, spray-dried powder with low amount of surface oil could be obtained. Because the surface-oil content or ratio is very important factor to obtain stale functional oil in spray-dried powder. Transglutaminase treatment of sodium caseinate could not get clear effect to the stability of functional oil in spray-dried powder.
|
Report
(4 results)
Research Products
(41 results)
-
-
-
[Journal Article] Behavior of Flavor Release from Emulsified <i>d</i>-Limonene in Spray-dried Powders with Various Wall Materials2017
Author(s)
Takashige, S., Hermawan, DA., Shiga, H., Adachi, S., Yoshii, H
-
Journal Title
Japan Journal of Food Engineering
Volume: 18
Issue: 1
Pages: 53-58
DOI
NAID
ISSN
1345-7942, 1884-5924
Related Report
Peer Reviewed / Open Access
-
-
-
-
-
[Journal Article] Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder.2016
Author(s)
Asmaliza, A.A., Matsumura, K., Yamauchi, A., Shiga, H., Adachi, S., Yoshii, H.
-
Journal Title
Drying Technology
Volume: 34
Issue: 14
Pages: 1726-1734
DOI
Related Report
Peer Reviewed / Int'l Joint Research
-
-
-
[Journal Article] Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder2015
Author(s)
Matsuuraa, Ogawa, A. Tomabechi, M. Matsushita, R., Gohtani, S., Neoh, T.L., Yoshii, H
-
Journal Title
Journal of Food Engineering
Volume: 163
Pages: 183-190
DOI
Related Report
Peer Reviewed
-
-
-
-
-
-
-
-
-
-
-
-
-
[Presentation] Oxidation behavior of emulsified fish oil encapsulated with maltodextins of different dextrose equivalents by spray drying.2016
Author(s)
Adachi , S., Shiga , H., Neoh , T.L., Adachi , S., Yoshii, H.
Organizer
The 20th International Drying Symposium
Place of Presentation
Gifu, Japan
Year and Date
2016-08-07
Related Report
Int'l Joint Research / Invited
-
[Presentation] Flavor release behavior from emulsified d-limonene in spray-dried powder with various wall materials.2016
Author(s)
Takashige, S., Hermawan, DA., Shiga, H., Adachi, S., Yoshii, H.
Organizer
The 20th International Drying Symposium
Place of Presentation
Gifu, Japan
Year and Date
2016-08-07
Related Report
Int'l Joint Research
-
-
-
-
-
-
-
-
-
-
-
-
-
-
[Presentation] Effect of oil-droplet size on the stability of squalene oil in2015
Author(s)
Asmaliza,A.G. Matsumura, K., Yamauchi, A., H. Shiga, Adachi, S.,Yoshii, H
Organizer
The 8th Asia-Pacific Drying Conference
Place of Presentation
Kuala Lumpur, Malaysia
Year and Date
2015-08-10
Related Report
Int'l Joint Research
-
-