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Application of microgels for food emulsions and foams - potential of Mickering stabilization

Research Project

Project/Area Number 16K07751
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Food science
Research InstitutionKyoto University

Principal Investigator

Matsumiya Kentaro  京都大学, 農学研究科, 助教 (60553013)

Research Collaborator Matsumura Yasuki  
Ishii Toya  
Aoshima Mai  
Yamashita Natsu  
Project Period (FY) 2016-04-01 – 2019-03-31
Project Status Completed (Fiscal Year 2018)
Budget Amount *help
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2018: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2017: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Keywordsミクロゲル / 乳化剤 / エマルション / 分散系食品 / 植物性素材 / 寒天 / カードラン / ジェランガム / 乳化安定性 / 多糖類 / Mickering emulsion / 乳化能 / 乳化系 / 泡沫系 / 微粉砕 / 動物性素材 / Mickering安定化機構 / 食品コロイド / ゲル / 気泡
Outline of Final Research Achievements

In order to impart emulsifying ability to gel-forming polysaccharides that have not been used as emulsifying agents, agar, curdlan, and gellan gum were converted to microgels by different gelation methods via the bottom-up and top-down approaches. We demonstrated that agar and curdlan acquired the ability to emulsify an edible oil by microgel formation. Among the colloidal properties of microgel suspensions such as microstructure, particle size, zeta-potential, viscosity, and surface hydrophobicity, we pointed out the importance of particle size on the emulsifying ability of polysaccharide-based microgels. The creaming behavior of the microgel-stabilized emulsions depended on the polysaccharide types and microgel preparation methods. The emulsion stability against oil droplet coalescence was extremely high for agar and curdlan microgel stabilized emulsions during storage in the static condition, whereas different stability was observed for both the emulsions.

Academic Significance and Societal Importance of the Research Achievements

乳化系や泡沫系などの分散系を安定化するための素材としては、主に乳や卵などの動物性タンパク質が頻用される。その一方で、動物性素材は生産上の環境負荷も大きく、タンパク質性素材であればアレルゲンとしての課題も生じやすい。本研究で有用性が見出されたミクロゲルは植物性または細菌性素材であり、かつ多糖類であることから、これらの課題は生じにくい。多糖類ミクロゲルは今後分散系食品を製造する際の素材選択の幅を広げるものとして期待される。

Report

(4 results)
  • 2018 Annual Research Report   Final Research Report ( PDF )
  • 2017 Research-status Report
  • 2016 Research-status Report
  • Research Products

    (6 results)

All 2018 2017 2016

All Journal Article (1 results) (of which Peer Reviewed: 1 results,  Open Access: 1 results) Presentation (5 results) (of which Int'l Joint Research: 2 results,  Invited: 4 results)

  • [Journal Article] Microgelation imparts emulsifying ability to surface-inactive polysaccharides?bottom-up vs top-down approaches2018

    • Author(s)
      Ishii Toya、Matsumiya Kentaro、Aoshima Mai、Matsumura Yasuki
    • Journal Title

      npj Science of Food

      Volume: 2 Issue: 1 Pages: 1-12

    • DOI

      10.1038/s41538-018-0023-7

    • Related Report
      2018 Annual Research Report
    • Peer Reviewed / Open Access
  • [Presentation] Emulsification of vegetable oil by edible polysaccharide microgels2018

    • Author(s)
      Kentaro Matsumiya
    • Organizer
      JOCS-AOCS Joint Symposium 2018 in the 57th Annual Meeting of the Japan Oil Chemists’ Society
    • Related Report
      2018 Annual Research Report
    • Int'l Joint Research / Invited
  • [Presentation] Microgelation imparts emulsifying ability to surface-inactive polysaccharides2018

    • Author(s)
      Kentaro Matsumiya
    • Organizer
      Young Scientist Forum by the University Consortium of Food Science and Nutrition
    • Related Report
      2018 Annual Research Report
    • Int'l Joint Research / Invited
  • [Presentation] 多糖類ミクロゲルの乳化機能の解析2017

    • Author(s)
      石井統也,松宮健太郎,青嶋 舞,松村康生
    • Organizer
      日本食品科学工学会 第64回大会
    • Related Report
      2017 Research-status Report
  • [Presentation] ミクロゲルの乳化性と起泡性 -Mickering安定化機構による食品加工機能性の向上2017

    • Author(s)
      松宮健太郎
    • Organizer
      第28回食品ハイドロコロイドシンポジウム
    • Related Report
      2017 Research-status Report
    • Invited
  • [Presentation] ミクロゲルの乳化・泡沫系食品への展開- Mickering 安定化機構の可能性2016

    • Author(s)
      松宮健太郎
    • Organizer
      第43回食品の物性に関するシンポジウム
    • Place of Presentation
      アステールプラザ(広島県広島市)
    • Year and Date
      2016-09-02
    • Related Report
      2016 Research-status Report
    • Invited

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Published: 2016-04-21   Modified: 2020-03-30  

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