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Functional Modification of Food Proteins
Sugar modification for processing and improved health functions
Using the Maillard reaction to bind sugars to fish meat proteins, we can prepare water-soluble muscle proteins and peptides with modified processing properties and health functions (anti-inflammatory and antioxidant function, suppression of blood pressure increase and suppression of lipid absorption, etc.). It can also be applied to livestock and poultry meat and various proteins.
Research
Summary
The Maillard reaction can be used to bind reducing sugars to proteins and peptides to create new fish food products with modified properties.
Comparison with conventional technology and uniqueness
High-molecular complex proteins such as muscle proteins are prone to thermal aggregation, and progression of the Maillard reaction leads to deterioration of various properties. We have developed a new method to create functional materials from unstable proteins such as fish food proteins by controlling both protein denaturation and the Maillard reaction.
Characteristics of the materials and manufacturing technologies that can be created.
1. Introduction of sugar chains without using chemical reagents
2. Making muscle soluble in water and adding highly emulsifiable properties
3. Improving the stability of unstable proteins
4. Modification of in vivo active health functions
5. Can be applied to the development of functional peptides.
6. No limitations on the form of the raw materialsHiroki Saeki Professor
