Development of allergy-free food using guar foaming albumin

2014 Fiscal Year Final Research Report

• Project/Area Number: 24650483
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Ryukoku University (2013-2014); Kyoto Women's University (2012)
• Principal Investigator: DOI Yukio 龍谷大学, 経済学部, 教授 (40172233)
• Project Period (FY): 2012-04-01 – 2015-03-31
• 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

Outline of Final Research Achievements

GFA (guar foaming albumin) which had both high foaming ability and foam stability was extracted from guar meal and examined for the use as a food ingredient. In addition to foamability, the emulsifiability of GFA was examined. Furthermore, surface tension properties of refined GFA were examined and a characteristic in the surface denaturation of GFA was clarified. As a result, GFA with high foamability was shown to be allergy-free vegetable protein suitable for a food ingredient that could take place of the egg white being a main food allergen.

Free Research Field

総合領域