Reduced allergenicity of soy proteins by preparing edible bioconjugates
Project/Area Number |
25450163
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Food science
|
Research Institution | Tokyo University of Agriculture and Technology |
Principal Investigator |
Hattori Makoto 東京農工大学, (連合)農学研究科(研究院), 教授 (40221501)
|
Project Period (FY) |
2013-04-01 – 2016-03-31
|
Project Status |
Completed (Fiscal Year 2015)
|
Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2014: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2013: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
|
Keywords | β-コングリシニン / ポリリシン / デキストラン / タンパク質ハイブリッド / バイオハイブリッド / 機能改変 / 低アレルゲン化 / beta-conglycinin / polylysine / dextran / protein conjugation / neoglycoconjugate / functional improvements / reduced immunogenicity |
Outline of Final Research Achievements |
Major soy protein beta-conglycinin was conjugated with epsilon-polylysine (PL) by using microbial transglutaminase (MTGase) to improve the function of beta-conglycinin. The molar ratio of beta-conglycinin to PL in the conjugate was 1:18. By conjugation with PL, the improvement in solubility at various pHs, the improvement in the emulsifying ability and the reduction of the immunogenicity were achieved. Further conjugation with dextran was achieved which would lead to the effective reduction of the immunogenicity of beta-conglycinin.
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Report
(4 results)
Research Products
(1 results)