Effect of hydration state of macromolecules on sol-gel transition of food macromolecules
| Project/Area Number |
25660108
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Ishikawa Prefectural University |
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Principal Investigator |
MIYAWAKI Osato 石川県立大学, 生物資源環境学部, 教授 (80012053)
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| Project Period (FY) |
2013-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | 食品高分子 / ゾル・ゲル転移 / 水分活性 / 高分子水和 / 水素結合 / ゼラチン / タンパク質分子安定性 / タンパク質集合安定性 / タンパク質アンフォルディング / タンパク質水和 / 水溶液構造 / 高分子内水素結合 / タンパク質安定性 / 高分子間水素結合 |
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| Outline of Final Research Achievements |
In the sol-gel transition of food macromolecules, the intermolecular hydrogen-bonding among macromolecules are broken down to bring about the hydration of macromolecules so that the water activity, as an index of the bulk state of water, is expected to affect the transition process strongly. From this standpoint of view, the sol-gel transition of food macromolecules, such as gelatin, was analyzed to show an important role of water activity in such phenomena. This result will provide an entirely new approach in the study of physical properties of food macromolecules.
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Report
(3 results)
Research Products
(6 results)
