Development of allergy-free food using guar foaming albumin

Research Project

Project/Area Number	24650483
Research Category	Grant-in-Aid for Challenging Exploratory Research
Allocation Type	Multi-year Fund
Research Field	Eating habits, studies on eating habits
Research Institution	Ryukoku University (2013-2014) Kyoto Women's University (2012)
Principal Investigator	DOI Yukio 龍谷大学, 経済学部, 教授 (40172233)
Project Period (FY)	2012-04-01 – 2015-03-31
Project Status	Completed (Fiscal Year 2014)
Budget Amount *help	¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000) Fiscal Year 2013: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000) Fiscal Year 2012: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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 / タンパク質機能特性 / 表面張力 / 乳化作用 / グアーミール / 起泡性たんぱく質 / 起泡性タンパク質 / グアー
Outline of Final Research Achievements	GFA (guar foaming albumin) which had both high foaming ability and foam stability was extracted from guar meal and examined for the use as a food ingredient. In addition to foamability, the emulsifiability of GFA was examined. Furthermore, surface tension properties of refined GFA were examined and a characteristic in the surface denaturation of GFA was clarified. As a result, GFA with high foamability was shown to be allergy-free vegetable protein suitable for a food ingredient that could take place of the egg white being a main food allergen.