Content of 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 materials

Potential for social implementation

• ・(Application)
• ・Utilization of discarded fish, livestock and poultry meat from the food industry and adding value to it
• ・Creation of novel functional proteins and peptides
• ・(Example of products)
• ・Functional protein supply
• ・Food for people with difficulty chewing and swallowing
• ・Postoperative oral and enteral nutrition food

Appealing points to industry and local governments

1. We aim to contribute to the advanced use of unused or waste resources through active promotion of industry-academia collaboration.
2. We are interested in research and development aimed at the development and practical application of materials that essentially modify the properties of proteins and peptides.
3. We look forward to exchanging information with companies aiming to newly develop edible proteins and peptides.