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Enhancement of anthocyanin functionalities by lipase-catalyzed acylation

Research Project

Project/Area Number 21580165
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Food science
Research InstitutionMinami Kyusyu University

Principal Investigator

TERAHARA Norihiko  南九州大学, 健康栄養学部・食品健康学科, 教授 (60155471)

Project Period (FY) 2009 – 2011
Project Status Completed (Fiscal Year 2011)
Budget Amount *help
¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2009: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Keywordsアシル化アントシアニン / リバーゼ / アシル化 / 安定性 / 機能性 / リパーゼ
Research Abstract

Aiming at enhancement of anthocyanin functionalities, acylation under combination of substrate vinyl ester cyclohexanone lipase resulted in the reactive order of arbutin and salicin> ascorbic acid and glucose. Objective anthocyanins(including flavonoid glycosides) did not react under all lipases used. The future, there might be a need to pursue the anthocyanins' inhibition and the specificity to the lipases.

Report

(4 results)
  • 2011 Annual Research Report   Final Research Report ( PDF )
  • 2010 Annual Research Report
  • 2009 Annual Research Report

URL: 

Published: 2009-04-01   Modified: 2016-04-21  

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