2012 Fiscal Year Final Research Report
The elucidation of removal of astringency mechanism of the astringent persimmon by the protein addition and application to the food.
| Project/Area Number |
22780031
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Horticulture/Landscape architecture
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| Research Institution | Shimane University |
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Principal Investigator |
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| Project Period (FY) |
2010 – 2012
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| Keywords | 柿 persimmon / タンニン-タンパク質複合体 tannin-protein complex / ゼリー jelly / 脱渋 / removal of astringenc |
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| Research Abstract |
The tannin-protein complex was formed by the mixing of protein materials with the astringent persimmon juice, removal of astringency effect and astringent juice return effect in the stomach were examined. When the protein component was evaporated milk, gelatin, collagen, or soy milk, then the tannin-protein complex effectively removed the astringency from astringent persimmon juice. The artificial gastric juices were able to break down the tannin-protein complexes releasing soluble tannin, when the protein component was evaporated milk, gelatin, collagen, or soy milk. In addition, we also produced persimmon jelly using the tannin-protein complexes
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Research Products
(6 results)
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[Journal Article] 鶴永陽子, 高林由美, 橋原絢香, 羽田野真子, 横枕良美, 徳永瑞貴2011
Author(s)
鶴永陽子, 高林由美, 橋原絢香, 羽田野真子, 横枕良美, 徳永瑞貴
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Journal Title
園芸学研究別冊
Volume: 10巻
Pages: 249
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