Formation of nanostructure of food plant proteins
| Project/Area Number |
26660111
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Kyoto University |
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Principal Investigator |
URADE REIKO 京都大学, (連合)農学研究科(研究院), 教授 (90167289)
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| Co-Investigator(Kenkyū-buntansha) |
SUGIYAMA Masaaki 京都大学, 原子炉実験所, 教授 (10253395)
SATO Nobuhiro 京都大学, 原子炉実験所, 助教 (10303918)
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| Co-Investigator(Renkei-kenkyūsha) |
OBA Yojiro 京都大学, 原子炉実験所, 助教 (60566793)
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| Project Period (FY) |
2014-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | SAXS / SANS / gliadin / glutenin / beta-conglycinin / glycinin / rheological properties / nanostructure / グリアジン / グルテニン / ナノ構造 / β‐コングリシニン / グリシニン / 動的粘弾性 / 量子ビーム小角散乱 / コムギ |
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| Outline of Final Research Achievements |
In this study, nanoscale structures of hydrated gliadins were investigated primarily by SAXS, USAXS and SANS over a wide range of concentrations. Gliadins are soluble in distilled water below 10 wt %. Guinier analyses of SAXS profiles indicate that gliadins are present as monomers together with small amounts of dimers and oligomers in a very dilute solution. Above 15 wt %, gliadins form gel-like hydrated solids. At greater concentrations, a steep upturn appears in the low-q region owing to the formation of large aggregates, and a broad shoulder appears in the middle-q region showing density fluctuation inside. NaCl shortens the distance between nanometer-scale aggregates and causes the formation of larger aggregates. These changes in nanostructure are well correlated with changes in dynamic viscoelasticity of hydrated gliadins.
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Report
(3 results)
Research Products
(9 results)
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[Journal Article] Molecular assembly of wheat gliadins into nanostructures: A small- angle X‑ray scattering study of gliadins in distilled water over a wide concentration range.2016
Author(s)
Sato, N., Matsumiya, A., Higashino, Y., Funaki, S., Kitao, Y., Oba, Y., Inoue, R., Arisaka, F., Sugiyama, M., Urade, R.
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Journal Title
J. Agric. Food Chem.
Volume: 63
Pages: 8715-8721
Related Report
Peer Reviewed / Acknowledgement Compliant
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