| Teachers | ENOMOTO, Hirofumi | |
|---|---|---|
| Grade, Semester | Year 3 1st semest [Department of Biosciences, Faculty of Science and Engineering] | |
| Category | Basic Major Subjects | |
| Elective, Credits | Elective Requisites 2credit | |
| Syllabus Number | 5E232 | |
1.Preparation and analysis of lipids contained in food (DP2, DP3).
2.Analysis and enzymatic conversion of functional food ingredients (DP2, DP3).
The aims of the experiment are acquirement of technique to give new processing and functional properties by enzyme treatment of food ingredients.
Grading is determined with the report (100 %). Feedback on experiments will conducted at the final lecture.
| Kind | Title | Author | Publisher |
|---|---|---|---|
| Textbook | The lecture will be conducted using experimental text previously handed out. | ||
| References |
Before the lecture, please read and understand experimental text previously handed out (1 hour). Lecture will be conducted according to the experimental text. After the lecture, please consider your experimental results and describe your idea on the report (5 hours).
| 1 | Extraction of lipids from egg yolk |
| 2 | Measurement of lipids from egg yolk by thin layer chromatography |
| 3 | Measurement of lipids from egg yolk by mass spectrometry |
| 4 | Analysis and discussion of the data of mass spectrometry analysis |
| 5 | Extraction of polyphenols and glucosylceramides from foods |
| 6 | Quantitative analysis of polyphenols and glucosylceramides by high performance liquid chromatography |
| 7 | Conversion of glucosylceramides to ceramides by the enzyme |
| 8 | Quantitative analysis of ceramides by high performance liquid chromatography and discussion |
