2017 Fiscal Year Final Research Report
Development and characterization of nanostructured powder of functional lipid using starch coating s and enzymatic treatment of protein emulsifier
Project/Area Number |
15K07455
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Food science
|
Research Institution | Kagawa University |
Principal Investigator |
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Co-Investigator(Kenkyū-buntansha) |
四日 洋和 京都学園大学, バイオ環境学部, 講師 (70707661)
|
Project Period (FY) |
2015-04-01 – 2018-03-31
|
Keywords | 噴霧乾燥 / 魚油 / 粉末化 / 澱粉 / マルトデキストリン / 粉末構造 / エマルション |
Outline of Final Research Achievements |
Emulsifying functional substance such as fish oil is encapsulated with spray drying. In the developing of improving the oxidation stability of the functional substance in spray-dried powder, two methods were investigated. One was the starch coating to spray-dried powder during spray drying. Another method was polymerization of sodium caseinate using transglutaminase to obtain stable emulsion and the inhibition of oxygen transfer to the oil droplets. By using starch coating, spray-dried powder with low amount of surface oil could be obtained. Because the surface-oil content or ratio is very important factor to obtain stale functional oil in spray-dried powder. Transglutaminase treatment of sodium caseinate could not get clear effect to the stability of functional oil in spray-dried powder.
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Free Research Field |
食品工学
|