| Project/Area Number |
20500687
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Takasaki University of Health and Welfare |
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Principal Investigator |
MATSUOKA Hiroki Takasaki University of Health and Welfare, 健康福祉学部, 教授 (20299837)
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| Co-Investigator(Renkei-kenkyūsha) |
SEKIGUCHI Akihiro 群馬県産業技術センター, 独立研究員
KIMURA Norihisa 群馬県産業技術センター, 独立研究員
TAKAHASHI Hitoe 群馬県産業技術センター, 主任研究員
TAKAHASHI Asaka 長野県短期大学, 健康栄養専攻, 助手 (90290113)
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| Research Collaborator |
SUNAGA Kouta 高崎健康福祉大学, 大学院, 修士
YAMADA Tsuyoshi 高崎健康福祉大学, 大学院, 修士
UCHIYAMA Yohei 高崎健康福祉大学, 大学院, 修士
SAITO Mika 高崎健康福祉大学, 学士
HORIE Takuya 高崎健康福祉大学, 学士
SHIONO Emi 高崎健康福祉大学, 学士
MATSUMOTO Kumiko 高崎健康福祉大学, 学士
KOMIYA Chikako 高崎健康福祉大学, 学士
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2009: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2008: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 漬物 / 塩蔵ダイコン / 黄色色素 / フォトクロミック化合物 / 光安定性 / 抗変異原性 / 抗酸化性 / 食品 / 脂肪酸 |
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| Research Abstract |
The radish root turns bright-yellow during the several months of the salting process. However, the yellow color fades easily under photo-irradiation. This study was performed to clarify the yellowing controlled methods by light irradiation and the functional components in the salted radish. Summary of results show as follows.
(1) The discoloration of the yellowing salted radish was suppressed by cutoff the light of less than 500 nm.
(2) The yellowing salted radish was made a light color by irradiating blue LED.
(3) The yellow pigment and the precursors showed antioxidative activity more than the equal to ascorbic acid.
(4) The production of the functional amino acid, the yellow pigment and the precursors of pigment was promoted by drying the radish.
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