Studies aimed at effective use of perilla proteins as a new food material
| Project/Area Number |
26350110
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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 |
Eating habits
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| Research Institution | Kobe Shoin Women's University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | エゴマタンパク質 / 乳化性 / 溶解性 |
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| Outline of Final Research Achievements |
In order to effectively utilize perilla proteins, an unused food resource, we measured their emulsifying activity. Perilla proteins had 2.9-times higher emulsifying activity than soy protein isolates (SPI), which are a widely used plant protein in the food industry. Perilla proteins were divided based on differences in solubility into albumin, low-molecular-weight globulin, and high-molecular-weight globulin fractions, and the emulsifying activity of each fraction was measured. As a result, the low-molecular-weight globulin fraction was found to have the strongest emulsifying activity. The main protein of the low-molecular-weight globulin fraction was a monomer of approximately 12,000 kDa, and this molecule may be composed of 2 disulfide-bonded subunits of approximately 6,000 kDa.
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Report
(5 results)
Research Products
(1 results)
