2016 Fiscal Year Final Research Report
High pressure transformation of agriproduct
| Project/Area Number |
26660101
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Tohoku University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Keywords | 高圧加工 |
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| Outline of Final Research Achievements |
The induction of novel secondary metabolic reactions in agricultural products by high pressure treatment is a high value added method for agricultural products that does not involve genetically modified technology, and this is because the internal tissues of agricultural products are destroyed and the association between the enzyme and the substrate is easy as a result. At this time, an enzyme reaction is apparently accelerated. It was confirmed that when the sprout sample was subjected to high pressure treatment and preserved after decompression, free amino acids increased. In addition, it was found that blue pigment is produced when the green bean sprout subjected to high pressure treatment is stored at 4 ° C. Thus, it was shown that the phenomenon that a potential secondary metabolic reaction becomes active by applying high pressure treatment at an appropriate physiological stage of a plant.
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| Free Research Field |
農芸化学
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