| Project/Area Number |
22700736
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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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 Prefectural University |
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Principal Investigator |
PARK Eunyoung 京都府立大学, 食保健学科, 助手 (50405239)
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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 |
¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 食品と貯蔵 / 抗酸化 / ペプチド / 大量分画法 / 大量分画 |
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| Research Abstract |
Gluten and soy protein hydrolysates were fractionated on the basis of the amphoteric nature of sample peptides by autofocusing. Antioxidant activities of the autofocusing fractions were evaluated by DPPH and OH radical scavenging assays, ORAC assay, and so on. Also, the cooked pork patties added with peptides were stored at 4℃, 20℃in the dark. After incubation, lipid oxidation of the cooked pork patties was tested using TBA method. All autofocusing fractions of gluten hydrolysate and acidic, weak acidic fractions of soy protein hydrolysate suppressed oxidation of lipid in the patties.
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