| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
We revealed that the textural changes of pressurized ovalbumin gel by addition of flavor compounds were associated with increase in hydrophobic interaction and disulfide bonds between ovalbumin molecules. Especially, the disulfide bonds between ovalbumin molecules more affected the texture changes rather than the hydrophobic interaction. It was proposed that the flavor compounds promote the exposure of SH groups in ovalbumin molecules, causing the increase in disulfide bonds.
In the systematization of the change in texture by addition of flavor compounds, there are high correlations between increase in hardness of pressurized gel and logP, molecular weight, and the number of carbon. From these results, it is proposed that the hardness of pressurized gel can be estimated by the chemical properties of flavor compounds added.
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