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Study on the application of high pressure to food improvement with new texture and function

高压在食品新质构和功能改良中的应用研究

基本信息

批准号：
62560130
负责人：
HAYASHI Rikimaru
金额：
$ 1.28万
依托单位：
Kyoto University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1987
资助国家：
日本
起止时间：
1987 至 1988
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-62560130/
关键词：
High pressure Use of high pressure Food texture New food Food processing Food preservation Non-heat pasturization 食品機能食品の新素材

项目摘要

When high hydrostatic pressure of 1,000-10,000 atm is applied to food materials, protein is denatured and coagulated, enzymes are inactivated, and microoganisms are killed. By applying these phenomena to food processing and preservation, following results were obtained.1. Enzymatic proteolysis of milk whey protein concentrates was performed under 1,000 to 3,000 atm, and -lactoglobulin was selectively digested. Electrophoresis and immunological analysis of the product thus obtained showed complete loss of the globulin, remaining -lactalbumin intact. This study also opens a way to improve properties of soybean proteins.2. Gels of egg white and yolk,meat fish meats, and soy proteins were prepared by applying 3,000 to 6,000 atm, and their texture and organoleptic properties were analyzed. As results, these gels showed high nutritive values and good digestibility and resembled raw hams and Kamabokos in texture.3. The treatment of starches with high pressure resulted in the increased susceptibility of amylase digestion. Effects of various salts and alcohols were investigated to obtain starch digests of high quality.4. Microorganisms in egg, sake, and juices was successfully inactivated with use of high pressure. These results showed that the high pressure treatment is effective to preserve these foods with keeping their natural flavour.From results thus obtained, use of high pressure is concluded to be a new technique which is applied to food processing, preservation and sterilization. The technique is different from heat-treatment because pressure has no effect on the natural flavour. Now, studies for industrial use are needed.

当1000 - 10000大气压的高静水压作用于食品材料时，蛋白质变性和凝固，酶失活，微生物被杀死。将这些现象应用于食品加工和保鲜，得到以下结果.在1，000至3，000大气压下进行乳清蛋白浓缩物的酶促蛋白水解，并选择性地消化β-乳球蛋白。电泳和免疫分析的产物，从而获得显示完全损失的球蛋白，剩余的乳白蛋白完整。本研究也为大豆蛋白的性质改良开辟了一条新的途径.通过施加3，000至6，000大气压制备鸡蛋白色和蛋黄、肉、鱼肉和大豆蛋白的凝胶，并分析它们的质地和感官特性。结果表明，这些凝胶具有较高的营养价值和良好的消化性，其质构与生火腿和Kamabokos相似.淀粉经高压处理后，淀粉酶消化的敏感性增加。研究了各种盐类和醇类对淀粉酶活性的影响，以获得高质量的淀粉酶.鸡蛋、清酒和果汁中的微生物成功地用高压灭活。结果表明，超高压处理能有效地保持这些食品的天然风味，是一种应用于食品加工、保鲜和杀菌的新技术。该技术与热处理不同，因为压力对天然风味没有影响。现在，需要进行工业用途的研究。