• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Global structural changes of endogenous pectin in agricultural products due to processing operations

Research Project

Project/Area Number 19K15945
Research Category

Grant-in-Aid for Early-Career Scientists

Allocation TypeMulti-year Fund
Review Section Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
Research InstitutionGifu University

Principal Investigator

Imaizumi Teppei  岐阜大学, 応用生物科学部, 准教授 (30806352)

Project Period (FY) 2019-04-01 – 2023-03-31
Project Status Completed (Fiscal Year 2022)
Budget Amount *help
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2022: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2021: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2020: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2019: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Keywordsペクチン / 電気インピーダンス / 細胞壁 / グローバル構造 / 原子間力顕微鏡 / 細胞膜損傷 / ブランチング / 乾燥 / ナノ構造 / 農産物 / 加工操作 / 低温ブランチング / メトキシル化度 / FT-IR / ICP-AES / イオン漏出 / 食品加工 / 機能性
Outline of Research at the Start

ペクチンは野菜や果物のテクスチャを左右する物質であるとともに、人体における生理機能についても解明が進められている.したがって、加工操作により農産物内在ペクチンの状態を制御できれば、加工製品において消費者の嗜好、健康状態に合わせた食感形成や機能性付与が行える可能性がある.申請者は、このような食感や機能性について、ペクチン分子の長さや側鎖構造、分子間ネットワークといったグローバル構造が特に重要であると考えた.そこで、本研究では、ペクチンのグローバル構造を軸に、加工による変化メカニズムや食感、機能性への影響を明らかにすることとした.

Outline of Final Research Achievements

Pectin, a cell wall polysaccharide, has not been well understood due to its complex structure and properties. In this study, we aimed to gain new knowledge on the changes of pectin in agricultural products during processing by using atomic force microscopy and global structural analysis.
The atomic force microscopic analysis revealed that water-soluble pectin, chelate-soluble pectin, and dilute alkali-soluble pectin each show a characteristic global structure. The characteristics of these pectins were significantly modified by processing, such as blanching and drying. It was suggested that cell membrane damage caused by heating may trigger cell wall changes, especially in agro-processing.

Academic Significance and Societal Importance of the Research Achievements

ペクチンは野菜や果物の細胞壁構成成分であり,食感形成や整腸作用など,機能面での重要性も明らかとなってきている。そのため,加工操作によるペクチン構造の変化についての理解を深め,制御することが出来るようになれば,加工農産物における効果的な機能向上をもたらすことにもつながる。本研究では,そのような特徴把握をグローバル構造解析という先駆的なアプローチで試みており,新規知見の獲得をもたらした。また,電気インピーダンス解析を行うことで,細胞壁変化にける細胞膜損傷の重要性を示し,農産物の食感形成メカニズム解明の一端を明らかにすることができた。本研究で得られた知見は農産物加工の最適プロセス構築に有用である。

Report

(5 results)
  • 2022 Annual Research Report   Final Research Report ( PDF )
  • 2021 Research-status Report
  • 2020 Research-status Report
  • 2019 Research-status Report
  • Research Products

    (27 results)

All 2023 2022 2021 2020 2019

All Journal Article (7 results) (of which Int'l Joint Research: 2 results,  Peer Reviewed: 7 results,  Open Access: 1 results) Presentation (20 results) (of which Int'l Joint Research: 9 results,  Invited: 1 results)

  • [Journal Article] Effect of calcium ascorbate infiltration against browning in fresh cut apple2022

    • Author(s)
      Naruemon Piyasathianrat, Teppei Imaizumi, Pongphen Jitareerat
    • Journal Title

      Acta Horticulturae

      Volume: 1336 Issue: 1336 Pages: 279-286

    • DOI

      10.17660/actahortic.2022.1336.37

    • Related Report
      2021 Research-status Report
    • Peer Reviewed / Int'l Joint Research
  • [Journal Article] Changes in electrical properties and void distribution of mung bean sprouts during hot water heating2021

    • Author(s)
      Haruki Ando, Teppei Imaizumi
    • Journal Title

      Food Science and Technology Research

      Volume: 27 Issue: 2 Pages: 311-318

    • DOI

      10.3136/fstr.27.311

    • NAID

      130008041704

    • ISSN
      1344-6606, 1881-3984
    • Related Report
      2020 Research-status Report
    • Peer Reviewed
  • [Journal Article] Quantitative characterization of individual starch grain morphology using a particle flow analyzer2021

    • Author(s)
      Tatsushi Aoyagi, Tatsuya Oshima, Teppei Imaizumi
    • Journal Title

      LWT-Food Science and Technology

      Volume: 139 Pages: 110589-110589

    • DOI

      10.1016/j.lwt.2020.110589

    • Related Report
      2020 Research-status Report
    • Peer Reviewed
  • [Journal Article] Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons2021

    • Author(s)
      Tatsuya Oshima, Kodai Kato, Teppei Imaizumi
    • Journal Title

      LWT-Food Science and Technology

      Volume: 143 Pages: 111094-111094

    • DOI

      10.1016/j.lwt.2021.111094

    • Related Report
      2020 Research-status Report
    • Peer Reviewed
  • [Journal Article] Effect of microwave drying on drying characteristics, volatile compounds, and color of holy basil (Ocimum tenuiflorum L.)2020

    • Author(s)
      Teppei Imaizumi, Pongphen Jitareerat, Natta Laohakunjit, Nattapon Kaisangsri
    • Journal Title

      Agriculture and Natural Resources

      Volume: -

    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Effect of heating under pasteurization conditions on mechanical and electrical properties of mung bean sprouts2020

    • Author(s)
      Teppei Imaizumi, Hayato Ogino, Haruki Ando
    • Journal Title

      Engineering in Agriculture, Environment and Food

      Volume: -

    • NAID

      130008072148

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Journal Article] Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions2019

    • Author(s)
      Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
    • Journal Title

      Journal of Food Engineering

      Volume: 257 Pages: 19-25

    • DOI

      10.1016/j.jfoodeng.2019.03.024

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Presentation] Changes of carrot cell membrane and leakage of intracellular ion induced by low temperature blanching2023

    • Author(s)
      Akira Umehara, Teppei Imaizumi, Nakako Katsuno, Takahisa Nishizu
    • Organizer
      International Congress on Engineering and Food
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Analysis of interaction between calcium and carrot pectin using atomic force microscopy2022

    • Author(s)
      Tatsuya Oshima, Teppei Imaizumi, Nakako Katsuno, Takahisa Nishizu
    • Organizer
      The XX CIGR World Congress 2022
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] 低温ブランチングによるニンジンの軟化抑制効果と組織状態の関係2022

    • Author(s)
      梅原輝,今泉鉄平,勝野那嘉子,西津貴久
    • Organizer
      美味技術学会第22回例会
    • Related Report
      2022 Annual Research Report
  • [Presentation] 物理的特性および低分子物質挙動に基づく野菜に対する過熱水蒸気加熱の有用性評価2022

    • Author(s)
      大島達也,中野浩平,常田充男,足立朋子,今泉鉄平
    • Organizer
      日本食品科学工学会第69回大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] 低温ブランチングによる細胞膜損傷がニンジン組織中のペクチン状態に及ぼす影響2022

    • Author(s)
      梅原輝,今泉鉄平,大島達也,勝野那嘉子,西津貴久
    • Organizer
      農業施設学会 2022年学生・若手研究発表会
    • Related Report
      2021 Research-status Report
  • [Presentation] 低温ブランチングによるニンジンの細胞膜損傷とペクチンの変化2021

    • Author(s)
      梅原輝,今泉鉄平,勝野那嘉子, 西津貴久
    • Organizer
      第79回農業食料工学会年次大会
    • Related Report
      2021 Research-status Report
  • [Presentation] AFM observation of carrot pectin growth by adding calcium2021

    • Author(s)
      Tatsuya Oshima, Teppei Imaizumi, Nakako Katsuno, Takahisa Nishizu
    • Organizer
      13th International Conference on Agrophysics
    • Related Report
      2021 Research-status Report
    • Int'l Joint Research
  • [Presentation] Effect of calcium ascorbate infiltration against browning in fresh cut apple2021

    • Author(s)
      Naruemon Piyasathianrat, Teppei Imaizumi, Pongphen Jitareerat
    • Organizer
      V ISHS Asia Symposium on Quality Management in Postharvest Systems
    • Related Report
      2021 Research-status Report
    • Int'l Joint Research
  • [Presentation] 真空含浸処理による青果物の組織構造と電気的特性の変化2021

    • Author(s)
      大島達也, 今泉鉄平,勝野那嘉子, 西津貴久
    • Organizer
      2021年農業施設学会学生・若手研究発表会
    • Related Report
      2020 Research-status Report
  • [Presentation] ブランチングと乾燥温度がコオロギパウダーの風味に及ぼす影響2021

    • Author(s)
      黒田貴子, 佐伯史華,今泉鉄平,勝野那嘉子, 西津貴久
    • Organizer
      2021年農業施設学会学生・若手研究発表会
    • Related Report
      2020 Research-status Report
  • [Presentation] ブランチングおよび冷凍によるモヤシの組織構造と電気的特性の変化2020

    • Author(s)
      安藤春希, 今泉鉄平
    • Organizer
      日本冷凍空調学会
    • Related Report
      2020 Research-status Report
  • [Presentation] 品種の違いが干し柿の品質に及ぼす影響2020

    • Author(s)
      黒田貴子, 大島達也, 今泉鉄平
    • Organizer
      農業施設学会 2020年秋季学生・若手研究発表会
    • Related Report
      2020 Research-status Report
  • [Presentation] 各種デンプンの損傷に伴うモルフォロジーの変化2020

    • Author(s)
      大島達也, 今泉鉄平
    • Organizer
      農業施設学会 2020年秋季学生・若手研究発表会
    • Related Report
      2020 Research-status Report
  • [Presentation] Changes of pectic substances in blanched and dried persimmon fruits2020

    • Author(s)
      Tatsuya Oshima, Kodai Kato, Teppei Imaizumi
    • Organizer
      INTERNATIONAL SYMPOSIUM ON FOOD SCIENCES FST, UKM - GIFU UNIVERSITY 2020
    • Related Report
      2020 Research-status Report
    • Int'l Joint Research
  • [Presentation] Relationships between inner air spaces and electrical properties of heated mung bean sprout2020

    • Author(s)
      Teppei Imaizumi, Haruki Ando
    • Organizer
      INTERNATIONAL SYMPOSIUM ON FOOD SCIENCES FST, UKM - GIFU UNIVERSITY 2020
    • Related Report
      2020 Research-status Report
    • Int'l Joint Research
  • [Presentation] ブランチングおよび乾燥処理が富有柿のペクチンナノストラクチャに及ぼす影響2020

    • Author(s)
      大島達也, 今泉鉄平
    • Organizer
      農業食料工学会関西支部 第122回例会
    • Related Report
      2020 Research-status Report
  • [Presentation] 干し柿製造過程における柿内在ペクチンの変化2020

    • Author(s)
      黒田貴子, 大島達也, 今泉鉄平
    • Organizer
      美味技術学会 第20回 例会
    • Related Report
      2020 Research-status Report
  • [Presentation] Effects of heating under pasteurization conditions on mechanical and electrical properties of mung bean sprout2019

    • Author(s)
      Hayato Ogino, Haruki Ando, Satoshi Iwamoto, Teppei Imaizumi
    • Organizer
      2019 International Joint Conference on JSAM, SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
    • Related Report
      2019 Research-status Report
    • Int'l Joint Research
  • [Presentation] Effects of blanching pretreatment on drying characteristics and pectic states of dried ‘Fuyu’ persimmon2019

    • Author(s)
      Tatsuya Oshima, Kodai Kato, Satoshi Iwamoto, Teppei Imaizumi
    • Organizer
      2019 International Joint Conference on JSAM, SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
    • Related Report
      2019 Research-status Report
    • Int'l Joint Research
  • [Presentation] Electrical impedance analysis for evaluating tissue conditions of processed vegetables2019

    • Author(s)
      Teppei Imaizumi, Haruki Ando, Satoshi Iwamoto
    • Organizer
      International Symposium on A New Era in Food Science and Technology 2019
    • Related Report
      2019 Research-status Report
    • Int'l Joint Research / Invited

URL: 

Published: 2019-04-18   Modified: 2024-01-30  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi