Bioorganic study on compounds in maturing period of the fermented foods
Project/Area Number |
23700884
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Eating habits, studies on eating habits
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Research Institution | Kagoshima University |
Principal Investigator |
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Project Period (FY) |
2011 – 2013
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Project Status |
Completed (Fiscal Year 2013)
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Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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Keywords | 食素材 / 発酵食品 / 熟成期間 / 未利用資源 / 機能性 / 微量成分 |
Research Abstract |
The purpose of this study was clarifying the change of compounds in the maturational process of fermented foods. The frazin derivatives were isolated from soybean miso in fermenting and maturing period. From the viewpoint of effective utilization of unused resources, fish sauces were produced from the cephalothorax of prawn and the reproductive gland of Diadema setosum as fisheries unused resources. The free amino acid compositions and antioxidant activities of fish sauces were determined by HPLC and DPPH method, respectively. The fish sauce which made from the cephalothorax of prawn showed high antioxidant activity. The antioxidants contained in the fish sauce were identified by analyzing NMR spectra of isolated compounds.
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Report
(4 results)
Research Products
(6 results)
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[Presentation] かつお節の健康機能2013
Author(s)
杉山靖正
Organizer
地域漁業学会第55回大会シンポジウム招待講演
Place of Presentation
鹿児島大学
Year and Date
2013-10-26
Related Report
Invited
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