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【論文】AACC (米国穀物化学会)会員ニュースカプセル(6月)にて前田竜郎(日清フーズ)-FKC関係者共著の論文が紹介される!
May/June 2013, Volume 90, Number 3
http://dx.doi.org/10.1094/CCHEM-10-12-0132-R
Development of a Novel Staining Procedure
for Visualizing the Gluten?Starch Matrix in Bread Dough and Cereal Products
TatsuroMaeda,1,2 MitoKokawa,3 MakotoMiura,4 TetsuyaAraki,3 MasaharuYamada,5 K?jiTakeya1 and YasuyukiSagara6
1 Food Research Center, Nisshin Foods Inc.,
19-12 Koami-cho, Nihonbashi, Chuoku, Tokyo, 103-8544, Japan.
2 Corresponding author. Phone:
+81-3-5641-8041. Fax: +81-3-5641-8814. E-mail: maedatat@mail.ni-net.co.jp
3 Graduate School of Agricultural and Life
Sciences, University of Tokyo, 1-1-1, Yayoi, Bunkyo Ward, Tokyo, 113-8657,
Japan.
4 Department of Biological Chemistry and
Food Science, Faculty of Agriculture, Iwate University, 3-18-8, Ueda, Morioka,
Iwate, 020-8550, Japan.
5 Department of Applied Chemistry, Faculty
of Engineering, Kogakuin University, 2665-1, Nakano-machi, Hachioji, Tokyo,
192-0015, Japan.
6 Food Kansei Communications Corp.,
Toa-mansion No. 103, 4-24-7 Sendagi, Bunkyo Ward, Tokyo, 113-0022, Japan.
A novel staining procedure has been
developed to visualize the gluten? starch matrix in wheat flour dough. Dough
samples mixed to the final stage were stained with 26 fluorescent reagents, and
each stained sample was observed with three sets of fluorescence filters (blue,
green, and red). Of all the combinations of reagents and filters, the
combination of acid magenta and the blue fluorescent filter set was the most
effective in distinguishing starch granules from gluten network structure. Its
effectiveness was further demonstrated with gluten and starch granule samples,
in which the contrast was clearer when observed with the blue fluorescent
filter set than without any fluorescent filter. Visualizing the gluten?starch
matrix in dough samples at four mixing stages with the same procedure resulted
in clear identification of the changes in gluten network structure because of
the differences in mixing stages. The same procedure also enabled us to
distinguish starch from gluten in white salted noodles, baked cookies, and
flour particles. The proposed procedure is quicker, simpler, and has a lower
risk of altering the sample than other conventional ones, and it is expected to
become a useful tool in cereal studies.
【公表論文・総説など】
Effect of the grain boundary of ice crystals in a frozen gelatin solution
on the dielectric properties at a subzero temperature
Ueno, S., Shirakashi, R., Kudoh, K.-I., Higuchi, T., Do, G.-S., Araki,
T., Sagara, Y.
Bioscience, Biotechnology and Biochemistry, volume 73, issue 11, year 2009, pp. 2478 - 2482
Viscoelastic properties of frozen-thawed agar/agar-gelatin gels based on
binary-phase virtual structure
Kim, G.-W., Do, G., Bae, Y., Sagara, Y.
International Journal of Refrigeration, volume 35, issue 8, year 2012,
pp. 2349 - 2357
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