1992 Fiscal Year Final Research Report Summary
Fusion of chemical engineering procedures and molecular analysis for the inprovement of food functionalities.
| Project/Area Number |
03303012
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| Research Category |
Grant-in-Aid for Co-operative Research (A)
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| Allocation Type | Single-year Grants |
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| Research Field |
製造化学・食品
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| Research Institution | KYOTO UNIVERSITY |
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Principal Investigator |
DOI Etsushiro Kyoto University The Research Institute for Food Science Professor, 食糧科学研究所, 教授 (40027181)
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| Co-Investigator(Kenkyū-buntansha) |
KOBAYASHI Takeshi Nagoya University Faculty of Engineering professor, 工学部, 教授 (10043324)
KUBOTA Kiyoshi Hiroshima University Faculty of Biological Production professor, 生物生産学部, 教授 (70023132)
KAWAMURA Yukio National Food Research Institute Head, 食品総合研究所, 室長 (50111977)
KAMINOGAWA Shuichi The University of Tokyo Faculty of Agriculture professor, 農学部, 教授 (50011945)
MATSUNO Ryuichi Kyoto University Faculty of Agriculture professor, 農学部, 教授 (30032931)
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| Project Period (FY) |
1991 – 1992
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| Keywords | Chemical engineering / Microwave / beta-lactoglobulin / Monoclonal antibody / Antihypertension / Soybean protein / Gel / 卵白アルブミン |
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| Research Abstract |
This study was conducted with two groups of researchers; the one group used chemical engineering procedures and another group used molecular approach.
The first group analyzed heating of foods by microwave ovens using a kinetic method. The oxidation of highly unsaturated fatty acids was protected by the embedding of them in protein or polysacharide particles. The effect of embedding can be evaluated by the rate of passage of oxigen through the particles. The water transitions in dispersed particles formed by O/W/O type emulsion were studied in the presence of various sugars.
The second group analyzed the conformation of denaturation intermediate of beta -lactoglobulin using monoclonal antibodies. Physiologiacal functions (antihypertension) of soybean proteins were studied. Gels and gelling properties of various food proteins were studied. A general models for the formation of globular protein gels are proposed.
The results of the two groups thoroughly examined and discussed. The present results will give a new guideline for the study of food science and food processing in Japan.
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