| Project/Area Number |
22780031
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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 |
Horticulture/Landscape architecture
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| Research Institution | Shimane University |
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Principal Investigator |
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| Project Period (FY) |
2010 – 2012
|
| Project Status |
Completed (Fiscal Year 2012)
|
| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | 柿 persimmon / タンニン-タンパク質複合体 tannin-protein complex / ゼリー jelly / 脱渋 / removal of astringenc / カキタンニン / 渋味 / タンパク質素材 / 多糖類素材 / 可溶性タンニン / 添加量 / カキ / タンニン / タンパク質 / タンニン-タンパク質複合体 / 抽出条件 / カキペースト / タンニン-タンパク質復合体 |
|---|
| Research Abstract |
The tannin-protein complex was formed by the mixing of protein materials with the astringent persimmon juice, removal of astringency effect and astringent juice return effect in the stomach were examined. When the protein component was evaporated milk, gelatin, collagen, or soy milk, then the tannin-protein complex effectively removed the astringency from astringent persimmon juice. The artificial gastric juices were able to break down the tannin-protein complexes releasing soluble tannin, when the protein component was evaporated milk, gelatin, collagen, or soy milk. In addition, we also produced persimmon jelly using the tannin-protein complexes
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