| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2020: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2019: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2018: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2017: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Outline of Final Research Achievements |
I analyzed about the occurrence of bound D-amino acids in food proteins and peptides, and the factors promoting isomerization of bound amino acids. UPLC and LC/MS analyses revealed that the bound D-Val occur in collagen peptides (D/D+L ratio: 10~20%), but not in peptides from soybean and whey. This is the first report of the occurrence of peptides containing many D-Val residues. Besides, I demonstrated that the isomerization of bound amino acids occurs by brief heating under alkaline condition with a microwave oven. This result suggests that the isomerization of bound amino acids promotes by microwave.
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