Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics

天然材料中的抗氧化和表面活性成分对食品加工和烹饪特性的影响

• 批准号: 15300256
• 负责人: SEGUCHI Masaharu
• 金额: $ 10.75万
• 依托单位: Kobe Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-15300256/
• 关键词: radical-scavenging activity; interfacial activity; anti-oxidative activity; Breadmaking properties; Food Rheology; Wheat flour; emulsion gel; Food processing and cooking; 乳化系ゲル; 抗酸化性; 乳化系; ペプチド結合性多糖類; デンプン粒表面タンパク質

1)Matoba : Extraction of polyphenols and determination of radical-scavenging activity ; Radical-scavenging activity was determined in 16 spices. Among them, the highest activity was found in clove. Allspice and cinnamon also showed high activity. Polyphenols from these spices were extracted and analyzed in HPLC. Luteolin, quercetin, kaempferol, etc. were identified as flavonoids, gallic acid, ferulic acid, caffeic acid, etc. were as phenolic acids, and eugenol, acetyleugenol, etc. were as phenolic volatile components. 2)Seguchi : "Effects of surface active materials in wheat flour on bread- and cake making properties" Improvement of texture of Pancake and Kasutera cake due to aging and heat treatment of wheat flour were studied from the views points of surface active materials in wheat flour. Aging and heat treatment of wheat flour showed strong hydrophobicity of wheat flour and gave larger springiness of pancake and larger volume of Kasutera cake. It was supposed that these improvemen … More ts of texture could be related to the higher surface activity (hydrophobicity) caused by aging and heat treatment, and surface active materials bound to bubbles following to induce these improving effects. Next, we studied the deterioration effect of Japanese wheat flour (Naibaku) on breadmaking properties from the view point of the difference of surface active materials in wheat flour. This work is continuing. We further searched for the role of disulfide materials in Allium such as welsh onion, leek and scallion on the improvement of breadmaking properties. Results showed that the addition of disulfide materials to wheat flour increased the HMW wheat proteins and which was related to the improvement. By the base of knowledgements of surface active materials obtained in this grant, we made a diabetic bread in order to protect life-style related disease. We blended 10-20% of non-caloried cellulose powder to wheat flour and breadmaking was performed, however, the breadmaking properties (bread height and specific volume) was remarkably deteriorated. We concluded that the reason of the deterioration was related to the size of cellulose granule. 3)Matsumura : Analysis of interaction among components in emulsion and low-water food systems. Antioxidative activity of peptides and amino acids in emulsion system and low-water food system such as powder or paste were investigated. We have shown that Histidine and peptides including Histidine have antioxidative activity, whereas Cystein promotes the oxidation. Crystallization of fats on physical stability of emulsions were also investigated. Collaborative research with the group of Seguchi was tried to improve the bread-making properties of dough by enzymatic treatments. Less

1)马托巴：多酚类物质的提取及清除自由基活性的测定16种香料中均有清除自由基的活性。其中丁香活性最高。多香料和肉桂也表现出较高的活性。对这些香料中的多酚类物质进行了提取和高效液相色谱分析。其中木犀草素、栎素、山奈酚等为黄酮类化合物，没食子酸、阿魏酸、咖啡酸等为酚酸类化合物，丁香酚、乙酰亮丁香酚等为酚类挥发性成分。2)Seuchi：面粉中表面活性物质对面包和蛋糕制作性能的影响从面粉中表面活性物质的角度出发，研究了面粉老化和热处理对煎饼和Kasura蛋糕质构的改善。陈化和热处理的小麦粉表现出较强的疏水性，使煎饼的弹性较大，卡舒拉饼的体积较大。据推测，这些改良者…更多的织构TS可能与老化和热处理引起的较高的表面活性(疏水性)有关，表面活性物质随后结合到气泡上从而诱导这些改善效果。其次，从面粉中表面活性物质的差异出发，研究了日本面粉(奈巴库)对面包烘焙品质的劣化影响。这项工作仍在继续。我们进一步探索了大葱、葱、葱等二硫化物在改善大葱面包品质中的作用。结果表明，小麦粉中添加二硫化物后，HMW小麦蛋白质含量增加，这与小麦粉HMW含量的提高有关。在本研究中获得的表面活性物质知识的基础上，我们制作了一种糖尿病面包，以保护与生活方式相关的疾病。将10-20%的无热量纤维素粉添加到小麦粉中进行面包制作，但面包的制作特性(面包高度和比容)明显恶化。我们认为，变质的原因与纤维颗粒的大小有关。3)松村：分析乳化液和低水分食品体系中各组分之间的相互作用。研究了多肽和氨基酸在乳状液体系和低水分食品体系中的抗氧化活性。我们已经证明组氨酸和包括组氨酸在内的多肽具有抗氧化活性，而半胱氨酸促进氧化。同时考察了脂肪结晶对乳状液物理稳定性的影响。与Seguchi团队的合作研究试图通过酶处理来改善面团的烘焙特性。较少

项目成果

Presence and Amounts of Starch Granule Surface Proteins in Various Starches

• DOI: 10.1094/cc-82-0739
• 发表时间: 2005-11
• 期刊: Cereal Chemistry
• 影响因子: 2.4
• 作者: Y. Yoshino;Miho Hayashi;M. Seguchi

Y.Matsumura: "Inhibitory effects of peptide-bound polysaccharides on lipid oxidation in emulsion"Food Chemistry. 83. 107-119 (2003)

Y.Matsumura：“肽结合多糖对乳液中脂质氧化的抑制作用”食品化学。

Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model system.

添加氨基酸和肽对粉末模型系统中脂质氧化的影响。

• 发表时间: 2005
• 期刊: J.Agric.Food Chem. 53
• 作者: 小城明子;藤綾子;柳沢幸江;植松宏;日本咀嚼学会 監修;M.Hayashi;柳沢 幸江;Y.Yoshino;E-Y.Park;E-Y.Park;松村康生;M Hayashi;Y.Yoshino;E-Y.Park
• 通讯作者: E-Y.Park

油脂の結晶化がエマルションの物性・安定性に及ぼす影響.

脂肪和油的结晶对乳液的物理性质和稳定性的影响。

• 发表时间: 2005
• 期刊: オレオサイエンス 5
• 作者: 小城明子;藤綾子;柳沢幸江;植松宏;日本咀嚼学会 監修;M.Hayashi;柳沢 幸江;Y.Yoshino;E-Y.Park;E-Y.Park;松村康生;M Hayashi;Y.Yoshino;E-Y.Park;松村康生
• 通讯作者: 松村康生

The centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough.

冷冻和解冻面包面团的离心液体和面包制作特性。

• 发表时间: 2003
• 期刊: Cereal Chem. 80
• 作者: 小城明子;藤綾子;柳沢幸江;植松宏;日本咀嚼学会 監修;M.Hayashi;柳沢 幸江;Y.Yoshino;E-Y.Park;E-Y.Park;松村康生;M Hayashi;Y.Yoshino;E-Y.Park;松村康生;Masaharu Seguchi;Masaharu Seguchi;Yasuo Matsumura;松村 康生;Y.Matsumura.;M.Seguchi;M.Seguchi;M.Seguchi;M.Hayashi;中村享史;中村享史;M.Hayashi;M.Seguchi;M.Seguchi;M.Seguchi;中村享史;M.Hayashi;Nakamura Takashi;M.Hayashi;M.Seguchi;Nakamura Takashi;M.Seguchi;Nakamura Takashi;M.Seguchi;M.Seguchi;Seguchi M
• 通讯作者: Seguchi M