Polyphenol oxidase ihibition by heat-degraded isothiocyanate and their application to food processing
| Project/Area Number |
23658107
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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 | Utsunomiya University |
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Principal Investigator |
HASHIMOTO Kei 宇都宮大学, 農学部, 准教授 (10237935)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | 食品化学 / イソチオシアネート / ポリフェノールオキシダーゼ / アントシアニン |
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| Research Abstract |
Allyl isothiocyanate showed only weak inhibitory effect on polyphenol oxidase. However, heat-treated allyl isothiocyanate (hAITC) inhibited polyphenol oxidase. Application to the nasunin extraction from eggplant peels was investigated. During the extraction, nasunin was easily degraded by eggplant polyphenol oxidase. However, the amount of nasunin was approximately doubled by adding the hAITC.
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Report
(3 results)
Research Products
(3 results)
