| Co-Investigator(Kenkyū-buntansha) |
NAKANISHI Kazuhiro Fac.of Eng., Okayama Univ., Professor, 工学部, 教授 (90026584)
WATANABE Hisahiko Fac.of Fish., Tokyo Univ.of Fish., Professor, 水産学部, 教授 (00100967)
NISHINARI Katsuyoshi Fac.of Home Sci., Osaka City Univ., Professor, 生活科学部, 教授 (10254426)
HAYASHI Rikimaru Grad.Sch.of Agric.Kyoto Univ., Professor, 農学研究科, 教授 (90027186)
FUJIO Yusaku Fac.of Agric., Kyushu Univ., Professor, 農学部, 教授 (90038224)
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| Research Abstract |
This project has intended to develop the novel and integrated methodology for understanding of food properties and functions through physical and physicochemical procedures, and to systematize the methodology beyond the conventional concepts of food study based on chemical, biochemical and nutritional understanding of food ingredients. The subjects included in the project can be categorized into the following six groups : 1. To correlate molecular structure of food to its function, retardation of autoxidative deterioration of polyunsaturated fatty acids by their encapsulation, chromatographic analysis of interaction between saccharide and cation, and improvement of food preservability and functionality by the aid of microorganisms have been investigated. 2. To elucidate the state of water, solution structure and their relation to food property, instrumental analyses of food materials have been performed with NMR, DSC etc., and the effects of the state and structure on food properties h
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ave been studied. 3. Structure of food gels has been measured by physicochemical procedures such as dynamic light scattering and dynamic viscoelasticity, and its effects on gelatinization property, kinetic property, and polymer aggregation have been discussed. 4. In terms of dispersion structure and its effects on food property and function, inner structure of cellular material, change in components during freezing and thawing, adhesion of dirt on food manufacturing equipments and its cleaning, and suppression of autoxidation of polyunsaturated fatty acid by complex formation with looped polysaccharides have been studied. 5. To develop the reasonable manufacturing processes for converting food structure and controlling the food property and function, phenomena occurring during emulsification, high pressure treatment and thermal melting have been deeply understood. 6. To control of food quality, kinetic study on conversion of food quality and development of diagnosing microbial contamination in food by using AP-PCR method have been carried out. Integration of fruit of the subjects would enable us to establish the novel methodology for food studies. Less
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