| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2021: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2020: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2019: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2018: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Outline of Final Research Achievements |
This study aimed to investigate the effect of lipids on protein aggregation and texture change, in frozen foods. A soybean curd and a wheat dough were used as model foods. The result of the soybean curds suggested lipid and protein were influenced each other to protein aggregation, since relative huge protein-lipid association were formed by aggregation of proteins adsorbed on the surface of lipid. On the other hand, the result of the wheat dough indicated the compatibility between lipid and protein might determine the protein aggregated behavior in frozen dough.
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