Hokkaido University · 생화학·유전·분자생물학
와카무츠 교수의 연구실은 주로 육류의 색소 형성과 기능성 물질의 생합성 메커니즘을 중심으로 연구를 진행하고 있습니다. 특히 질소가 없는 흰살육제품에서 자연적으로 형성되는 홍색 색소인 아연프로토포르피린 IX(ZnPP)의 형성 메커니즘과 이를 활용한 기능성 흰살육제품 개발에 초점을 맞추고 있으며, 산화환원세포(ORP)와 미생물 발효, 단백질 분해산물 등이 ZnPP 형성에 미치는 영향을 체계적으로 분석하고 있습니다. 또한 육류의 식후 열생산 효과와 대사 조절 기전에 대해서도 생리학적·분자생물학적 접근을 통해 연구를 확장하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
The objective of this study was to obtain fundamental data for improving the color of meat products by using animal by-products. We investigated zinc protoporphyrin IX (ZnPP)-forming properties of various internal organs from pigs and chickens. ZnPP was formed in the liver, heart and kidney, whereas the porcine spleen and bile, which are involved in the metabolism of heme, did not have ZnPP-forming properties. The optimum pH values were different among the internal organs and the ZnPP-forming pr
Zinc protoporphyrin IX (ZPP) is a characteristic red pigment in meat products that are manufactured without the addition of a curing agent such as nitrate or nitrite. To examine the effects of impurities such as mineral components in sea salt on the formation of ZPP, we manufactured Parmatype dry-cured hams that were salted with refined salt or sea salt and examined the involvement of oxidation-reduction potential (ORP) in the formation of ZPP. The content of ZPP was increased drastically after
This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside
