| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2011: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Research Abstract |
The structure and expression level of the seed storage protein contained about 10% in wheat flour, especially glutenin effects on dough strength greatly. In this study, I searched for novel glutenins related to the strong dough which is appropriate for bread-making in common wheat with the alien chromosome of a wild plant. As a result, several novel glutenins which were not influenced by phosphorylation werefound out. Furthermore, to evaluate the effect on the dough strength by one molecule of glutenin, I established the system to make the artificial protein of glutenin
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