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Quantitative evaluation of the effect of adding antifreeze proteins to foods to improve the quality of frozen foods.

Research Project

Project/Area Number 20K02321
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Review Section Basic Section 08030:Family and consumer sciences, and culture and living-related
Research InstitutionTokyo University of Marine Science and Technology

Principal Investigator

Hagiwara Tomoaki  東京海洋大学, 学術研究院, 教授 (20293095)

Project Period (FY) 2020-04-01 – 2023-03-31
Project Status Completed (Fiscal Year 2022)
Budget Amount *help
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2022: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2021: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2020: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Keywords冷凍食品 / 凍結保存 / 氷結晶 / 再結晶化 / 不凍タンパク質 / AFP / アルギン酸 / 塩化ナトリウム / 加熱処理 / I型AFP / III型AFP / 不凍糖タンパク質 / タマネギ薄皮 / 小麦ドウ
Outline of Research at the Start

不凍タンパク質(AFP)は氷結晶表面に特異的に結合して、凍結食品の品質劣化の原因となる氷結晶の再結晶化を強く抑制する。AFPを食品に添加することで、長期間にわたって品質保持が可能な食品凍結保存技術の実現が望まれている。本研究はモデル食品を用いて、AFP添加による再結晶化抑制効果を定量的に評価し、AFP使用の最適条件の解明を試みる。本研究の成果は、省エネの食品凍結保存技術の実現に貢献する。また、医学・生体材料の凍結保存への応用および省エネな凍結保存技術が実現することによる地球温暖化防止への貢献も期待できる。

Outline of Final Research Achievements

The purpose of this study was to quantitatively evaluate the effect of adding antifreeze protein (AFP) to food products and to establish the optimal conditions for its use.
The recrystallization inhibitory effect of AFP was observed using thin onion skin tissue and wheat dough products, and the cooperative effect of type III AFP and the recrystallization ability of the wheat dough itself was clarified. The effects of type and concentration of AFP, heat treatment temperature, coexisting sodium chloride, alginate, and locust bean gum, and the cooperative effect of coexistence of multiple types of AFP were clarified.

Academic Significance and Societal Importance of the Research Achievements

学術的意義:不凍タンパク質(AFP)の食品への添加効果を様々な条件下において定量的に明らかにした。この結果、不凍タンパク質の再結晶化抑制メカニズムについての理解が進化した。
社会的意義:食品産業において、高品質な凍結保存実現の一助となり、食品の品質向上や保存期間延長をもたらし、ひいては食糧の有効利用にもつながり、生物資源の持続的な利用に寄与するものと考えられる。医療分野においては、生物学的試料や製品の冷凍保存技術の向上につながり、医療の進歩と効率化に寄与するものと考えられる。

Report

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

    (16 results)

All 2023 2022 2021 2020

All Journal Article (4 results) (of which Int'l Joint Research: 1 results,  Peer Reviewed: 4 results) Presentation (12 results) (of which Int'l Joint Research: 3 results)

  • [Journal Article] Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III2023

    • Author(s)
      Kamrunnaher Monalisa, Mario Shibata, Tomoaki Hagiara
    • Journal Title

      Food Hydrocolloids

      Volume: 印刷中 Pages: 108882-108882

    • DOI

      10.1016/j.foodhyd.2023.108882

    • Related Report
      2022 Annual Research Report
    • Peer Reviewed / Int'l Joint Research
  • [Journal Article] Ice crystal recrystallization inhibition of type I antifreeze protein, type III antifreeze protein, and antifreeze glycoprotein: effects of AF(G)Ps concentration and heat treatment2022

    • Author(s)
      Ma Qingbao、Shibata Mario、Hagiwara Tomoaki
    • Journal Title

      Bioscience, Biotechnology, and Biochemistry

      Volume: 86 Issue: 5 Pages: 635-645

    • DOI

      10.1093/bbb/zbac020

    • Related Report
      2021 Research-status Report
    • Peer Reviewed
  • [Journal Article] Recrystallization of Ice Crystals in Sucrose Solution Containing Sodium Alginate and Its Relationship to Dynamic State of Freeze-concentrated Matrix Evaluated by Dielectric Relaxation Measurement2021

    • Author(s)
      Chuandong FANG, Mario SHIBATA, Tomoaki HAGIWARA
    • Journal Title

      日本冷凍空調学会論文集

      Volume: 38 Pages: 277-286

    • NAID

      40022718020

    • Related Report
      2021 Research-status Report
    • Peer Reviewed
  • [Journal Article] Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III2021

    • Author(s)
      Monalisa K.、Shibata Mario、Hagiwara Tomoaki
    • Journal Title

      Food Biophysics

      Volume: 16 Issue: 2 Pages: 229-236

    • DOI

      10.1007/s11483-020-09664-6

    • Related Report
      2020 Research-status Report
    • Peer Reviewed
  • [Presentation] 異種不凍タンパク質共存系における氷結晶の再結晶化挙動に関する研究2023

    • Author(s)
      孫兆暉, 柴田真理朗、萩原知明
    • Organizer
      日本食品工学会第24回(2023年度)年次大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] 凍結ローカストビーンガム含有スクロース溶液の不均一な氷結晶生成メカニズムに関する研究2023

    • Author(s)
      中村雄斗、ファトラニットクリンマライ、柴田真理朗、萩原知明
    • Organizer
      日本食品工学会第24回(2023年度)年次大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] スクロース溶液中での2型不凍タンパク質の氷結晶再結晶化抑制能に関する研究2023

    • Author(s)
      河毛知之, 柴田真理朗, 萩原知明
    • Organizer
      日本食品工学会第24回(2023年度)年次大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] 2型不凍タンパク質の氷結晶再結晶化抑制能に及ぼす加熱処理及び塩添加の影響2022

    • Author(s)
      河毛知之, 柴田真理朗, 萩原知明
    • Organizer
      日本食品工学会第23回(2022年度)年次大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] ローカストビーンガム含有スクロース溶液中の氷結晶再結晶化挙動に及ぼす3型不凍タンパク質添加の影響2022

    • Author(s)
      中村雄斗、ファトラニットクリンマライ、柴田真理朗、萩原知明
    • Organizer
      日本食品工学会第23回(2022年度)年次大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] Effect of type III antifreeze protein on ice recrystallization behavior in sucrose solution containing locust bean gum2022

    • Author(s)
      Yuto Nakamura
    • Organizer
      Inter-Cold seminar in Japan 2022
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Ice recrystallization supression ability of type II antifreeze protein: Effects of salt addition and heat treatment2022

    • Author(s)
      Tomoyuki Gamou
    • Organizer
      Inter-Cold seminar in Japan 2022
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Ice recrystallization behavior in sucrose solutions containing mixtures of different types of antifreeze proteins.2022

    • Author(s)
      Zhaohui Sun
    • Organizer
      Inter-Cold seminar in Japan 2022
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Ice recrystallization in sucrose solution containing alginate2021

    • Author(s)
      Fang Chuandong, 柴田真理朗, 萩原知明
    • Organizer
      第66回低温生物工学会大会
    • Related Report
      2021 Research-status Report
  • [Presentation] Ice recrystallization behavior of wheat flour and synergy with antifreeze protein III2021

    • Author(s)
      Kamrunnaher Monalisa, Mario Shibata, Tomoaki Hagiwara
    • Organizer
      Cryopreservation Conference 2021
    • Related Report
      2021 Research-status Report
  • [Presentation] Ice recrystallization behavior of corn starch/sucrose solution at isothermal condition and effect of addition of antifreeze protein type III2020

    • Author(s)
      Kamrunnaher Monalisa , Mario Shibata , Tomoaki Hagiwara
    • Organizer
      農業施設学会
    • Related Report
      2020 Research-status Report
  • [Presentation] Ice recrystallization behavior of corn starch/sucrose solutions: Effects of addition of corn starch and antifreeze protein III2020

    • Author(s)
      Kamrunnaher Monalisa, Mario Shibata and Tomoaki Hagiwara
    • Organizer
      日本食品工学会第21回(2020年度)年次大会
    • Related Report
      2020 Research-status Report

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Published: 2020-04-28   Modified: 2024-01-30  

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