Research on variation of the functional ingredients in food by high-hydrostatic pressure treatment and the processing conditions
| Project/Area Number |
26450176
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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 | Shinshu University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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| Keywords | 静水圧 / 高圧処理 / 穀類 / ポリフェノール類 / 高静水圧処理 / ポリフェノール成分 / 玄米 / 蕎麦 |
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| Outline of Final Research Achievements |
The functional ingredients such as polyphenolic compounds and vitamins were shifted from bran layer to rice endosperm by the processing of high-hydrostatic pressure (HP) treatment to brown rice at 100MPa. To improve the functionality of food with HP processing, the suitable conditions for the processing to some materials such as brown rice, buckwheat, and unripe plum fruit was investigated in this study. We clarified that the functional additives such as folic acid penetrated into rice endosperm by HP treatment. The effect of HP processing was different depending on the food stuff, but the enzymatic activity and the permeability of the components in the outer layer would be changed at the HP treatment compared with atmospheric pressure treatment.
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Report
(4 results)
Research Products
(3 results)
