{"id":26516,"date":"2021-07-26T10:46:12","date_gmt":"2021-07-26T01:46:12","guid":{"rendered":"https:\/\/www.ag.kagawa-u.ac.jp\/?post_type=research&p=26516"},"modified":"2024-05-09T10:23:52","modified_gmt":"2024-05-09T01:23:52","slug":"%e7%9f%b3%e4%ba%95-%e7%b5%b1%e4%b9%9f","status":"publish","type":"research","link":"https:\/\/www.ag.kagawa-u.ac.jp\/?research=%e7%9f%b3%e4%ba%95-%e7%b5%b1%e4%b9%9f","title":{"rendered":"\u77f3\u4e95 \u7d71\u4e5f"},"content":{"rendered":"
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\u65e5\u672c\u8a9e<\/div><\/div>
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\u9818\u3000\u57df\u3000\u540d\u3000\u3000\u98df\u54c1\u79d1\u5b66<\/mark><\/strong><\/h2>\n\n\n\n

\u6559\u54e1\u6c0f\u540d\u3000\u3000 \u77f3\u4e95 \u7d71\u4e5f<\/mark><\/strong><\/h2>\n<\/div>\n\n\n\n
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\u7814\u7a76\u5206\u91ce\u3000\u98df\u54c1\u52a0\u5de5\u5b66<\/mark><\/strong><\/h2>\n<\/div>\n<\/div>\n\n\n\n
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\u7814\u7a76\u30ad\u30fc\u30ef\u30fc\u30c9\uff1a\u4e73\u5316\u7269,\u6ce1\u6cab,\u30b2\u30eb,\u7c89\u672b,\u30df\u30af\u30ed\u30b2\u30eb,\u30aa\u30a4\u30eb\u30dc\u30c7\u30a3<\/p>\n<\/div>\n\n\n\n

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\u6700\u8fd1\u306e\u7814\u7a76\u8ab2\u984c<\/strong><\/h2>\n\n\n\n
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\u98df\u54c1\u306e\u591a\u304f\u306f\u3001\u4e92\u3044\u306b\u6df7\u3056\u308a\u5408\u308f\u306a\u3044\u8907\u6570\u306e\u76f8\u3067\u69cb\u6210\u3055\u308c\u305f\u5206\u6563\u7cfb\u3067\u3042\u308b\uff08\u4f8b\uff1a\u6c34\u4e2d\u306b\u6cb9\u6ef4\u304c\u5206\u6563\u3057\u305f\u4e73\u5316\u7269\u3001\u6c34\u4e2d\u306b\u6c17\u6ce1\u304c\u5206\u6563\u3057\u305f\u6ce1\u6cab\uff09\u3002\u98df\u54c1\u4e2d\u306e\u76f8\u306e\u5206\u6563\u72b6\u614b\u306f\u3001\u898b\u305f\u76ee\u3084\u304a\u3044\u3057\u3055\u3068\u3044\u3063\u305f\u54c1\u8cea\u3068\u5bc6\u63a5\u306b\u95a2\u308f\u3063\u3066\u304a\u308a\u3001\u5206\u6563\u72b6\u614b\u3092\u9069\u5207\u306b\u5236\u5fa1\u3001\u7dad\u6301\u3059\u308b\u3053\u3068\u304c\u6c42\u3081\u3089\u308c\u308b\u3002\u5f53\u7814\u7a76\u5ba4\u3067\u306f\u3001\u69d8\u3005\u306a\u98df\u54c1\u7d20\u6750\u3084\u52a0\u5de5\u51e6\u7406\u3092\u99c6\u4f7f\u3057\u3001\u5206\u6563\u7cfb\u98df\u54c1\u306e\u54c1\u8cea\u3092\u5411\u4e0a\u3055\u305b\u308b\u305f\u3081\u306e\u7814\u7a76\u3092\u884c\u3063\u3066\u3044\u308b\u3002\u307e\u305f\u3001\u6301\u7d9a\u53ef\u80fd\u306a\u98df\u6599\u751f\u7523\u306e\u69cb\u7bc9\u3092\u76ee\u6307\u3057\u3001\u65b0\u305f\u306a\u690d\u7269\u7d20\u6750\u306e\u63a2\u7d22\u3068\u52a0\u5de5\u7279\u6027\u306e\u8a55\u4fa1\u3092\u884c\u3063\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n\n\n\n

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\uff11\uff0e\u5fae\u7c92\u5b50\u306b\u3088\u308b\u5206\u6563\u7cfb\u306e\u5f62\u6210\u3068\u5b89\u5b9a\u5316\u306b\u95a2\u3059\u308b\u7814\u7a76<\/strong><\/h2>\n\n\n\n
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\u901a\u5e38\u3001\u4e73\u5316\u7269\u3084\u6ce1\u6cab\u306f\u3001\u30bf\u30f3\u30d1\u30af\u8cea\u3084\u754c\u9762\u6d3b\u6027\u5264\u306a\u3069\u754c\u9762\u6d3b\u6027\u3092\u6709\u3059\u308b\u5206\u5b50\u3092\u7528\u3044\u3066\u5f62\u6210\u3001\u5b89\u5b9a\u5316\u3055\u308c\u308b\u3002\u305d\u306e\u4e00\u65b9\u3067\u3001\u5206\u5b50\u3088\u308a\u3082\u5927\u304d\u306a\u5fae\u7c92\u5b50\u3082\u6cb9\u6c34\u754c\u9762\u3084\u6c17\u6db2\u754c\u9762\u306b\u5438\u7740\u3057\u3001\u5206\u6563\u7cfb\u306e\u5f62\u6210\u3068\u5b89\u5b9a\u5316\u306b\u5bc4\u4e0e\u3059\u308b\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u3044\u308b\u3002\u5f53\u7814\u7a76\u5ba4\u3067\u306f\u3001\u91ce\u83dc\u3084\u679c\u5b9f\u306e\u7c89\u672b\u3001\u5fae\u5c0f\u306a\u30b2\u30eb\u7c92\u5b50\uff08\u30df\u30af\u30ed\u30b2\u30eb\uff09\u306e\u4e73\u5316\u7279\u6027\u306b\u3064\u3044\u3066\u7814\u7a76\u3092\u884c\u3063\u3066\u3044\u308b\u3002\u307e\u305f\u3001\u30df\u30af\u30ed\u30b2\u30eb\u3092\u30d1\u30f3\u3084\u9eba\u306b\u52a0\u3048\u305f\u5834\u5408\u306e\u3001\u30c6\u30af\u30b9\u30c1\u30e3\u30fc\u3078\u306e\u5f71\u97ff\u306b\u3064\u3044\u3066\u3082\u89e3\u6790\u3092\u8a66\u307f\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n\n\n\n

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\uff12\uff0e\u690d\u7269\u30aa\u30a4\u30eb\u30dc\u30c7\u30a3\u306e\u98df\u54c1\u52a0\u5de5\u7279\u6027\u306b\u95a2\u3059\u308b\u7814\u7a76<\/strong><\/h2>\n\n\n\n
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\u3000\u690d\u7269\u4e2d\u306e\u4e2d\u6027\u8102\u8cea\u306f\u3001\u819c\u30bf\u30f3\u30d1\u30af\u8cea\u3084\u30ea\u30f3\u8102\u8cea\u306b\u8986\u308f\u308c\u305f\u3001\u30aa\u30a4\u30eb\u30dc\u30c7\u30a3\u3068\u547c\u3070\u308c\u308b\u5fae\u5c0f\u306a\u7c92\u5b50\u3068\u3057\u3066\u84c4\u3048\u3089\u308c\u308b\u3002\u5f53\u7814\u7a76\u5ba4\u3067\u306f\u3001\u3053\u308c\u307e\u3067\u3001\u30aa\u30a4\u30eb\u30dc\u30c7\u30a3\u3068\u5375\u9ec4\u30ea\u30dd\u30bf\u30f3\u30d1\u30af\u8cea\u3068\u306e\u985e\u4f3c\u6027\u306b\u7740\u76ee\u3057\u3001\u30aa\u30a4\u30eb\u30dc\u30c7\u30a3\u304c\u512a\u308c\u305f\u4e73\u5316\u7279\u6027\u3092\u6709\u3059\u308b\u3053\u3068\u3092\u660e\u3089\u304b\u306b\u3057\u3066\u304d\u305f\u3002\u3053\u306e\u307b\u304b\u3001\u6ce1\u6cab\u7cfb\u3078\u306e\u5fdc\u7528\u3001\u52a0\u71b1\u306a\u3069\u306e\u52a0\u5de5\u51e6\u7406\u3078\u306e\u8010\u6027\u306b\u3064\u3044\u3066\u3082\u7814\u7a76\u3092\u9032\u3081\u3066\u3044\u308b\u3002<\/p>\n\n\n\n

\u3000\u307e\u305f\u3001\u5927\u8c46\u6cb9\u88fd\u9020\u306e\u526f\u7523\u7269\u3067\u3042\u308b\u8131\u8102\u5927\u8c46\u304b\u3089\u5206\u753b\u3055\u308c\u308b\u8102\u8cea\u89aa\u548c\u6027\u30bf\u30f3\u30d1\u30af\u8cea\uff08LP\uff09\u306f\u3001 \u30aa\u30a4\u30eb\u30dc\u30c7\u30a3\u306b\u7531\u6765\u3059\u308b\u819c\u30bf\u30f3\u30d1\u30af\u8cea\u3084\u30ea\u30f3\u8102\u8cea\u306a\u3069\u3067\u69cb\u6210\u3055\u308c\u3066\u3044\u308b\u3068\u8003\u3048\u3089\u308c\u3066\u3044\u308b\u3002\u73fe\u5728\u306f\u3001LP\u306e\u4e73\u5316\u7279\u6027\u3084\u8d77\u6ce1\u7279\u6027\u306b\u3064\u3044\u3066\u3082\u8a55\u4fa1\u3092\u884c\u3063\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n\n\n\n

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\u4ee3\u8868\u7684\u306a\u7814\u7a76\u696d\u7e3e\u3000<\/strong><\/p>\n<\/div>

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  • H. Ho, T. Ishii<\/strong>, K. Matsumiya, M. Iwasa, & Y. Matsumura. Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification. J Food Eng<\/em>., 294, 110411,2021.<\/li>\n\n\n\n
  • J. Sirison, T. Ishii<\/strong>, K. Matsumiya, M. Samoto, M. Kohno, & Y. Matsumura. Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and \u03b2-conglycinin. Food Hydrocoll<\/em>., 112, 106345, 2021.<\/li>\n\n\n\n
  • T. Ishii<\/strong>, K. Matsumiya, & Y. Matsumura. Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies. Food Hydrocoll<\/em>., 111, 106213, 2021.<\/li>\n\n\n\n
  • T. Ishii<\/strong>, K. Matsumiya, M. Aoshima, & Y. Matsumura. Microgelation imparts emulsifying ability to surface-inactive polysaccharides\u2014bottom-up vs top-down approaches, NPJ Sci<\/em>. Food<\/em>, 2, 15, 2018.<\/li>\n\n\n\n
  • T. Ishii<\/strong>, K. Matsumiya, Y. Nambu, M. Samoto, M. Yanagisawa, & Y. Matsumura. Interfacial and emulsifying properties of crude and purified soybean oil bodies, Food Structure<\/em>, 12, 64\u201372, 2017.<\/li>\n<\/ul>\n\n<\/div>
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    Research Area: Food Science\u3000<\/mark>
    <\/strong>Research Specialization: Food Processing<\/mark>\u3000
    <\/strong>Name: ISHII, Toya<\/mark><\/strong><\/h2>\n\n\n\n
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    Key word: emulsion, foam, gel, powder, microgel, oil body<\/p>\n<\/div>\n\n\n\n

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    Recent Research<\/strong><\/h2>\n\n\n\n
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    Many food products consist of two or more immiscible phases (e.g., oil and water for emulsions, air and water for foams). The dispersed states of these phases in food stuffs closely relate to the product quality such as appearance and texture. We are studying various food ingredients and processing techniques to control the dispersed states of various food systems for designing the desired product quality. Our another research interest is the assessment and application of plant-based food ingredients towards the sustainable food production.<\/p>\n<\/div>\n\n\n\n

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    1.\u3000Stabilization of colloidal systems based on edible particles<\/strong><\/h2>\n\n\n\n
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    Food emulsions and foams are usually created and stabilized based on surface-active molecules such as proteins and small-molecule surfactants, whereas recent studies clarified that particles can irreversibly adsorb on oil-water and air-water interface to efficiently stabilize emulsions and foams. We are investigating emulsifying properties of various edible particles, e.g. vegetable powders and microgels.<\/p>\n<\/div>\n\n\n\n

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    2.\u3000Functions of plant oil bodies (oleosomes) as food ingredients<\/strong><\/h2>\n\n\n\n
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    Plant oil bodies (OBs) are an oil-storing organelle composed of the neutral lipid core, phospholipid monolayer, and oleosin proteins. We are investigating emulsifying and foaming properties of OBs extracted from soybean seeds under various conditions relating to the food processing.<\/p>\n\n\n\n

         On the other hand, OB-related lipophilic components, e.g., phospholipids and oleosin proteins can be also obtained from defatted soybean meal as a newly-fractionated protein fraction, named soybean lipophilic protein (LP). We are also focusing on the application of LP to food emulsion and foam systems.<\/p>\n<\/div>\n\n\n\n

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    Publication<\/strong><\/p>\n<\/div>

    \"\"<\/figure><\/div>\n\n\n\n
      \n
    • H. Ho, T. Ishii<\/strong>, K. Matsumiya, M. Iwasa, & Y. Matsumura. Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification. J Food<\/em> Eng<\/em>., 294, 110411, 2021.<\/li>\n\n\n\n
    • J. Sirison, T. Ishii<\/strong>, K. Matsumiya, M. Samoto, M. Kohno, & Y. Matsumura. Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and \u03b2-conglycinin. Food Hydrocoll<\/em>., 112, 106345, 2021.<\/li>\n\n\n\n
    • T. Ishii<\/strong>, K. Matsumiya, & Y. Matsumura. Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies. Food Hydrocoll<\/em>., 111, 106213, 2021.<\/li>\n\n\n\n
    • T. Ishii<\/strong>, K. Matsumiya, M. Aoshima, & Y. Matsumura. Microgelation imparts emulsifying ability to surface-inactive polysaccharides\u2014bottom-up vs top-down approaches, NPJ Sci<\/em>. Food<\/em>, 2, 15, 2018.<\/li>\n\n\n\n
    • T. Ishii<\/strong>, K. Matsumiya, Y. Nambu, M. Samoto, M. Yanagisawa, & Y. Matsumura. Interfacial and emulsifying properties of crude and purified soybean oil bodies, Food Structure<\/em>, 12, 64\u201372, 2017.<\/li>\n<\/ul>\n\n<\/div><\/div>\n <\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":26605,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","ub_ctt_via":"","footnotes":""},"class_list":["post-26516","research","type-research","status-publish","has-post-thumbnail","hentry","research_keyword-225","research_category-217","sdgs_category-6","sdgs_category-15","sdgs_category-5"],"_links":{"self":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research\/26516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research"}],"about":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/types\/research"}],"author":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26516"}],"version-history":[{"count":6,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research\/26516\/revisions"}],"predecessor-version":[{"id":32695,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research\/26516\/revisions\/32695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/media\/26605"}],"wp:attachment":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}