Studies aimed at effective use of perilla proteins as a new food material

Research Project

Project/Area Number	26350110
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Eating habits
Research Institution	Kobe Shoin Women's University
Principal Investigator	TAKENAKA Yasuyuki 神戸松蔭女子学院大学, 人間科学部, 教授 (20273518)
Project Period (FY)	2014-04-01 – 2018-03-31
Project Status	Completed (Fiscal Year 2017)
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)
Keywords	エゴマタンパク質 / 乳化性 / 溶解性
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.