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Non-catalytic synthesis of food components in subcritical water

Research Project

Project/Area Number 16580098
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Food science
Research InstitutionKyoto University

Principal Investigator

KIMURA Yukitaka  Kyoto University, Graduate School of Agriculture, Associate Professor, 農学研究科, 助教授 (70211878)

Co-Investigator(Kenkyū-buntansha) SHIMA Motohiro  Kyoto University, Graduate School of Agriculture, Assistant Professor, 農学研究科, 助手 (60293916)
Project Period (FY) 2004 – 2006
Project Status Completed (Fiscal Year 2006)
Budget Amount *help
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2006: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2005: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2004: ¥2,500,000 (Direct Cost: ¥2,500,000)
KeywordsSubcritical water / synthesis / non-catalytic reaction / peptide / dicarboxylic acid / HMF / isomerization / conjugated linoleic acid / 単糖の分解
Research Abstract

Water which is maintained in its liquid state at 100-374℃ and a high pressure is called as subcritical water. In subcritical water, the ion product of H^+ and OH^-increases about a thousand times higher than that in an ambient water. It makes non-catalytic reaction proceed in subcritical water. The non-catalytic reaction is good for environment in the earth and is available to construct a good food processing system. So, I investigated non-catalytic reaction to synthesize food components in subcritical water. Firstly, converted reaction from monosaccharides to 5-hydroxy-2-methyl furfural (HMF) was studied during hydrolysis of monosaccharides in subcritical water. The kinetics of hydrolysis of four kinds of monosaccharides obeys to Weibull equation. Fructose gave the highest conversion, 48%, of HMF among fructose, galactose, glucose, and mannose. Secondly, we confirmed that condensation reaction between a peptide and a dicarboxylic acid proceeded without any catalytic agent additive in subcritical water (100-140℃) by analysis of the product via LC-MS and MALDI-TOF. The higher temperature and the lesser number of OH residue in the dicarboxylic acids gave a higher yield of the condensation product. Finally, isomerization from linoleic acid to its conjugated isomers in subcritical water (200-260℃) was investigated. Elongation of reaction time and higher temperature gave a higher yield of the conjugated linoleic acids (CLA). However, the conversion was very low, 1%, even in the maximum value. The ratio of trans-10, cis-12 CLA to cis-9, trans-11 CLA was constantly 0.6 in any conditions of the reactions. As mentioned above, it became clear that hydrolysis, synthesis, and isomerization proceed without any catalytic reagent additive in subcritical water and that food components can be produced through these reactions.

Report

(4 results)
  • 2006 Annual Research Report   Final Research Report Summary
  • 2005 Annual Research Report
  • 2004 Annual Research Report
  • Research Products

    (8 results)

All 2006 2005

All Journal Article (8 results)

  • [Journal Article] Conversion of Linoleic Acid to Its Conjugated Isomers in Subcritical Water2006

    • Author(s)
      C.Usuki et al.
    • Journal Title

      Japan Journal of Food Engineering 7・2

      Pages: 147-150

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2006 Annual Research Report 2006 Final Research Report Summary
  • [Journal Article] Conversion of linoleic acid to its conjugated isomers in subcritical water.2006

    • Author(s)
      C.Usuki, Y.Kimura, S.Adachi
    • Journal Title

      Japan J Food Eng. 7-2

      Pages: 147-150

    • NAID

      130003840502

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Condensation Reaction between Angiotensin II and Dicarboxylic Acid in Water at High Temperature without Any Catalytic Agent Additive2005

    • Author(s)
      T.Asano et al.
    • Journal Title

      Biotechnology Progress 21・4

      Pages: 1169-1174

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Degradation kinetics of monosaccharides in subcritical water2005

    • Author(s)
      S.Haghighat, Khajavi et al.
    • Journal Title

      Journal of Food Engineering 68・3

      Pages: 309-313

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Condensation reaction between angiotensin II and dicarboxylic acid in water at high temperature without any catalytic agent additive.2005

    • Author(s)
      T.Asano, A.Maeda, Y.Kimura, T.Takahashi, A.Nakamura, H.Maeda, S.Adachi
    • Journal Title

      Biotechnol. Prog. 21-4

      Pages: 1169-1174

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Degradation kinetics of monosaccharides in subcritical water.2005

    • Author(s)
      S.Haghighat Khajavi, Y.Kimura, T.Oomori, R.Matsuno, S.Adachi
    • Journal Title

      J Food Eng. 68-3

      Pages: 309-313

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Condensation Reaction between Angiotensin II and Dicarboxylic Acid in Water at High Temperature without Any Catalytic Agent Additive2005

    • Author(s)
      T.Asano et al.
    • Journal Title

      Biotechnology progress 21・4

      Pages: 1169-1169

    • Related Report
      2005 Annual Research Report
  • [Journal Article] Degradation kinetics of monosaccharides in subcritical water2005

    • Author(s)
      S.Haghighat Khajavi et al.
    • Journal Title

      Journal of Food Engineering 68・3

      Pages: 309-313

    • Related Report
      2004 Annual Research Report

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Published: 2004-04-01   Modified: 2016-04-21  

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