[2Jp01-11] 資源循環、嚥下、咀嚼機能、食品物性

3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Jp01] Effect of Micronization Treatment on the Physicochemical Properties of Extracted and Separated Crude Protein Powder from Rice Wine Lees

*Hinari OYA^1,2, Yutaka KITAMURA³, Hsi-Mei LAI⁴, Mito KOKAWA³ (1. University of Tsukuba・Master's Program in Agro-Bioresources Science and Technology, 2. National Taiwan University・Master's Program in Agricultural Chemistry, 3. University of Tsukuba・Faculty of Life and Environmental Sciences, 4. National Taiwan University・Agricultural Chemistry)

Keywords:

Rice Wine Lees,Micronization,Protein,Physicochemical property,Unused resources

【Purpose】Rice wine lees are a by-product of Japanese sake production, with around 1,800 tons discarded annually despite containing about 30% protein. Recently, global protein shortages have become a serious issue. In this context, rice wine lees have potential for reuse as an alternative plant-based protein source. This study investigates how micronization affects the physicochemical properties of crude protein in rice wine lees. Based on these findings, we seek to enhance their functionality and explore their potential as a novel protein source. 【Methods】Rice wine lees paste (junmai, honjozo sake) from Kano Shuzo Co., Ltd. (Ishikawa, Japan) was used. Samples underwent Micro Wet Milling or homogenization, with untreated lees as control. Nutritional composition was analyzed (protein, carbohydrates, lipids, dietary fiber, ash). Protein extraction combined enzymatic treatments and alkaline. Physicochemical evaluations included recovery, secondary structure (FT-IR), molecular weight (SDS-PAGE), thermal stability (DSC), microstructure(SEM), solubility, foaming and emulsifying properties, water/oil holding capacity, and in vitro digestibility.【Results】From the nutritional analysis, quantified protein content increased by about 3% after micronization, suggesting improved nitrogen extractability. Protein recovery increased with Micro Wet Milling, while homogenization showed no effect, likely due to heat denaturation. Micronization enhanced the oil holding capacity of alkaline-extracted proteins, suggesting applications in juicy processed meats. Improved emulsifying stability also indicates potential use in foods like mayonnaise, dressings, and ice cream.