2011 Fiscal Year Final Research Report

Functional properties of guar foaming albumin, an alternative protein for egg white

Research Project

Project/Area Number	22650175
Research Category	Grant-in-Aid for Challenging Exploratory Research
Allocation Type	Single-year Grants
Research Field	Eating habits, studies on eating habits
Research Institution	Kyoto Women's University
Principal Investigator	DOI Yukio 京都女子大学, 家政学部, 教授 (40172233)
Co-Investigator(Renkei-kenkyūsha)	SHIMOYAMA Ami 京都女子大学, 家政学部, 非常勤講師 (40461967)
Project Period (FY)	2010 – 2011
Keywords	食素材 / 卵白アレルギー / タンパク質機能 / グアー豆 / 起泡性 / 泡沫安定性
Research Abstract	Functional properties of guar foaming albumin isolated from guar meal were examined for a possible replacement as a food additive to the egg white that is a major food allergen. Foaming ability and stability and foam smoothness of GFA was examined in detail in the presence and absence of sugar and salt. GFA showed better functional qualities than the egg white in many cases. The emulsifying ability of GFA was as good as bovine serum albumin

(2 results)