Effects of soybean whey-derived dehydrin on improvement of the physical properties of foods

2017 Fiscal Year Final Research Report

• Project/Area Number: 16K16266
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Tokyo University of Agriculture
• Principal Investigator: Kazami Machiko 東京農業大学, 応用生物科学部, 助手 (60761046)
• Project Period (FY): 2016-04-01 – 2018-03-31
• Keywords: 未利用資源 / 大豆 / デハイドリン / 物性改善効果

Outline of Final Research Achievements

This study aimed to clarify the mechanism by which soybean whey improves the physical properties of protein-rich foods. In particular, we focused on dehydrin, a protein that is known to be expressed following drought and/or chilling stress. As a result, two kinds of dehydrin (26 and 31 kDa in size, respectively) were found in soybean whey. Interestingly, the 31 kDa dehydrin had higher thermostability than its 26 kDa counterpart. Furthermore, the 31 kDa dehydrin protected protein-rich foods against denaturation by freezing. In addition, we found that the 31 kDa dehydrin had an activating effect on other proteins.

Free Research Field

食品化学