| Project/Area Number |
25450173
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | University of Shizuoka (2014-2015)
Miyagi University (2013) |
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Principal Investigator |
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| Research Collaborator |
SUGIMOTO Izumi 宮城大学, 食産業学部, 学部生
UEMATSU Mami 静岡県立大学, 食品栄養科学部, 学部生
YASUMA Mitsuhiko 宮城大学, 食産業学部, 学部生
KANAUCHI Makoto 宮城大学, 食産業学部, 准教授
ISHIDA Mitsuharu 宮城大学, 食産業学部, 教授
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2013: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | soymilk / Joule heating / heating rate / aggregation / viscosity / protein / heating / two-step heating / denaturation / soy globulin / aggregate / PAGE |
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| Outline of Final Research Achievements |
Packed soymilk beverages are produced by several times of heating, but only limited knowledge has been given. So raw soymilk was heated by PC-controlled Joule heating system and the resulting soymilk was analyzed, and the effect of heating conditions on soymilk quality was estimated.
Both of viscosity and precipitation of heated soymilk were increased with decrease in heating rate. Further, the effect of step by step heating of raw soymilk was estimated. When the raw soymilk was heated by two step heating at 70 °C (or 80 °C) and 95 °C, the viscosity of the soymilk was increased with no increasing of precipitation. These results are thought to show that combination of heating rate and step by step heating will be able to control quality of soymilk. High heating rate appeared to inhibit interaction among different protein species and two step heating showed some possibility that denaturation behaviors of protein, such as unfolding as well as interaction was changed.
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