| Project/Area Number |
20500698
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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 | Gifu City Women's College |
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Principal Investigator |
HORI Mitsuyo Gifu City Women's College, 食物栄養学科, 専任講師 (90320952)
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| Co-Investigator(Kenkyū-buntansha) |
NAGANO Hiroko 岐阜大学, 教育学部, 教授 (40074984)
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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 |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2009: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2008: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
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| Keywords | 伝統発酵食品 / パン / 微生物 / 小麦粉 / 発酵食品 / 食品 / 発酵 |
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| Research Abstract |
Wheat flour fermentation foods date back thousands of years and have many kinds of microorganisms. To clarify the characteristics of bread proteins prepared using bacterial enzyme, the proteins in bread were analyzed. Bread was prepared with a mixture of Japanese wheat flour in Gifu Prefecture and Canadian wheat flour with or without adding crude enzyme prepared from microorganisms. The volume of the bread with crude enzyme prepared from microorganisms was smaller than without it. The salt-soluble proteins and free amino acids in the bread were extracted and determined. Salt-soluble proteins were then separated using SDS electrophoresis and immunoblotting, then and analyzed. The protein content of the bread with crude enzyme added was higher than without it. The addition of crude enzyme to the wheat flour served to promote protein decomposition in the bread based on the analysis by SDS electrophoresis and immunoblotting. These results clearly indicated that the allergy proteins in the bread were partly decomposed.
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