Polyphenol oxidase ihibition by heat-degraded isothiocyanate and their application to food processing

Research Project

Project/Area Number	23658107
Research Category	Grant-in-Aid for Challenging Exploratory Research
Allocation Type	Multi-year Fund
Research Field	Food science
Research Institution	Utsunomiya University
Principal Investigator	HASHIMOTO Kei 宇都宮大学, 農学部, 准教授 (10237935)
Project Period (FY)	2011 – 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: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000) Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Keywords	食品化学 / イソチオシアネート / ポリフェノールオキシダーゼ / アントシアニン
Research Abstract	Allyl isothiocyanate showed only weak inhibitory effect on polyphenol oxidase. However, heat-treated allyl isothiocyanate (hAITC) inhibited polyphenol oxidase. Application to the nasunin extraction from eggplant peels was investigated. During the extraction, nasunin was easily degraded by eggplant polyphenol oxidase. However, the amount of nasunin was approximately doubled by adding the hAITC.

Report

(3 results)