Functional properties of guar foaming albumin, an alternative protein for egg white
| Project/Area Number |
22650175
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kyoto Women's University |
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Principal Investigator |
DOI Yukio 京都女子大学, 家政学部, 教授 (40172233)
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| Co-Investigator(Renkei-kenkyūsha) |
SHIMOYAMA Ami 京都女子大学, 家政学部, 非常勤講師 (40461967)
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| Project Period (FY) |
2010 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥3,310,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥210,000)
Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2010: ¥2,400,000 (Direct Cost: ¥2,400,000)
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| Keywords | 食素材 / 卵白アレルギー / タンパク質機能 / グアー豆 / 起泡性 / 泡沫安定性 |
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| Research Abstract |
Functional properties of guar foaming albumin isolated from guar meal were examined for a possible replacement as a food additive to the egg white that is a major food allergen. Foaming ability and stability and foam smoothness of GFA was examined in detail in the presence and absence of sugar and salt. GFA showed better functional qualities than the egg white in many cases. The emulsifying ability of GFA was as good as bovine serum albumin
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Report
(3 results)
Research Products
(5 results)
