Studies aimed at effective use of the residue from defatted oilseeds

由于脱脂油籽的蛋白质含量高，近年来人们对其残留物的研究越来越感兴趣。为了探讨紫苏和芝麻蛋白作为一种新的食品原料的可能性，我们对它们的营养和生化特性进行了研究。澄清了紫苏种子的溶解度、氨基酸组成和主要蛋白质的亚基组成。此外，我发现在芝麻肽培养基中培养的酵母细胞数量大约是在巴克托蛋白胨培养基中的4倍。用芝麻肽培养的细胞在冷冻保存后对冻融胁迫的耐受性提高。我们进一步研究了耐受性提高的机制。

Considerable recent interest has been focused on the residue from defatted oilseeds because of their high protein content. To examine the possibility of using perilla and sesame proteins as a new food ingredient, we investigated their nutritional and biochemical properties.I clarified solubility, amino acid composition, and subunit composition of major proteins in perilla seeds.Furthermore, I showed that the number of cultured yeast cells in sesame peptide medium was approximately 4 times that in bacto peptone medium. The cells cultured with sesame peptides acquired improved tolerance to freeze-thaw stress after frozen storage. We further investigated the mechanisms of the improved tolerance.