Studies aimed at effective use of the residue from defatted oilseeds
Project/Area Number |
23500942
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Eating habits, studies on eating habits
|
Research Institution | Kobe Shoin Women's University |
Principal Investigator |
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Project Period (FY) |
2011 – 2013
|
Project Status |
Completed (Fiscal Year 2013)
|
Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
|
Keywords | ゴマタンパク質 / エゴマタンパク質 / 冷凍耐性 / エゴマタンパク質パク質 / 乳化性 / 豆乳 |
Research Abstract |
Considerable recent interest has been focused on the residue from defatted oilseeds because of their high protein content. To examine the possibility of using perilla and sesame proteins as a new food ingredient, we investigated their nutritional and biochemical properties. I clarified solubility, amino acid composition, and subunit composition of major proteins in perilla seeds. Furthermore, I showed that the number of cultured yeast cells in sesame peptide medium was approximately 4 times that in bacto peptone medium. The cells cultured with sesame peptides acquired improved tolerance to freeze-thaw stress after frozen storage. We further investigated the mechanisms of the improved tolerance.
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Report
(4 results)
Research Products
(3 results)