2012 Fiscal Year Final Research Report

Development of novel gelling foods from various protein sols by useof a high hydrostatic pressure treatment

Research Project

Project/Area Number	22580137
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Food science
Research Institution	Kyushu University
Principal Investigator	IGURA Noriyuki 九州大学, 大学院・農学研究院, 准教授 (30260722)
Research Collaborator	KAWABATA Shota 九州大学, 大学院生物資源環境科学府, 修士課程
Project Period (FY)	2010 – 2012
Keywords	高圧処理 / ゲル / テクスチャー
Research Abstract	It was cleared that the texture and structure of pressurized protein gels containing polysaccharides or flavor compounds differed from the gels obtained by heat treatment. While any flavor compounds did not affect the texture of heated protein gels, the texture, especially hardness of pressurized protein gels, was influenced by the flavor compounds. These flavor compounds may affect the denaturation of proteins during pressure treatment because the structure of pressurized protein gels were not affected by the flavor compounds but were affected by the polysaccharides.

(2 results)