| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Research Abstract |
It was cleared that the texture and structure of pressurized protein gels containing polysaccharides or flavor compounds differed from the gels obtained by heat treatment. While any flavor compounds did not affect the texture of heated protein gels, the texture, especially hardness of pressurized protein gels, was influenced by the flavor compounds. These flavor compounds may affect the denaturation of proteins during pressure treatment because the structure of pressurized protein gels were not affected by the flavor compounds but were affected by the polysaccharides.
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