Innovative investigation of non-thermal processing of agro-products

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350091
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Saitama University
• Principal Investigator: UENO Shigeaki 埼玉大学, 教育学部, 准教授 (80410223)
• Co-Investigator(Kenkyū-buntansha): KIMIZUKA Norihito 宮城大学, 食産業学部, 准教授 (90553446) ; SHIMADA Reiko 埼玉大学, 教育学部, 准教授 (60331451)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 非加熱加工 / 高圧処理 / 冷凍解凍 / アミノ酸 / ペプチド / テクスチャ

Outline of Final Research Achievements

Applications of non-thermal processing including freezing-thawing processing and high-hydrostatic pressure processing were investigated.The cell destruction caused by ice crystal formation or lipid phase changes, resulted in improving the enzymatic reaction and then investigated the enrichment or regulation method for the valuable components in bio-materials.
Frozen-thawed soybean cotyledons were destroyed, and which led to improving the substrate transfer inside cell structure and enrichment of functional component such as gamma-aminobutyric acid. Additionally, we investigated that the cathecine oxidation in fresh green tea leaves could be regulated by high pressure treatment.

Free Research Field

食物学