| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2019: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2018: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2017: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
|
|---|
| Outline of Final Research Achievements |
Many polysaccharides and proteins constituting various foods are polyelectrolytes, that generate polycations, polyanions and polymeric zwitterions in aqueous solutions. In this study, development and functionalization of food colloidal dispersion systems using complexation of edible polyelectrolytes were investigated. The main findings are as follows.
(1) A simple method for preparing submicrometer-sized fine particle dispersion via self-complexation of chitosan and fatty acids was developed. Long-term stability and high encapsulation ability of chitosan-fatty acid complex particles could be demonstrated.
(2) Remarkable stabilization of palm oil-in-water emulsions was achieved using a polyelectrolyte complex layer consisting of casein proteins and chitosan.
|
