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Reduced allergenicity of soy proteins by preparing edible bioconjugates

Research Project

Project/Area Number 25450163
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Food science
Research InstitutionTokyo 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)
Keywordsβ-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.

Report

(4 results)
  • 2015 Annual Research Report   Final Research Report ( PDF )
  • 2014 Research-status Report
  • 2013 Research-status Report
  • Research Products

    (1 results)

All Other

All Presentation (1 results)

  • [Presentation] ε-ポリリシンとの複合体化によるβ-コングリシニンの機能改変

    • Author(s)
      橋本 健史、好田 正、服部 誠
    • Organizer
      日本農芸化学会
    • Place of Presentation
      明治大学生田キャンパス
    • Related Report
      2013 Research-status Report

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Published: 2014-07-25   Modified: 2019-07-29  

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