Texture modification by preparation with proteases and its application to the development of food for elderly people

2014 Fiscal Year Final Research Report

• Project/Area Number: 24500951
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Fukuoka Women's University
• Principal Investigator: FUNAKI Junko 福岡女子大学, 人間環境学研究科, 准教授 (60219079)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: テクスチャー / 酵素 / プロテアーゼ

Outline of Final Research Achievements

The purpose of this study was to develop a food preparation method that would benefit people who have difficulty in swallowing and mastication, such as elderly individuals. We used proteases to modify the texture of protein-rich food, specifically, tofu.
The protease-treated tofu was soft and smooth and its structure was different from that of non-proteas-treated tofu (control). These textural changes can be attributed to the breaking of protein networks by the proteases.
This method of texture modification using protease treatment could be applied to other protein-rich foods, and it would be particularly useful in preparing food for elderly people.

Free Research Field

調理科学