2013 Fiscal Year Final Research Report
Studies aimed at effective use of the residue from defatted oilseeds
| Project/Area Number |
23500942
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kobe Shoin Women's University |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2013
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| Keywords | ゴマタンパク質 / エゴマタンパク質 / 冷凍耐性 |
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| Research Abstract |
Considerable recent interest has been focused on the residue from defatted oilseeds because of their high protein content. To examine the possibility of using perilla and sesame proteins as a new food ingredient, we investigated their nutritional and biochemical properties.
I clarified solubility, amino acid composition, and subunit composition of major proteins in perilla seeds.
Furthermore, I showed that the number of cultured yeast cells in sesame peptide medium was approximately 4 times that in bacto peptone medium. The cells cultured with sesame peptides acquired improved tolerance to freeze-thaw stress after frozen storage. We further investigated the mechanisms of the improved tolerance.
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