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2000 Fiscal Year Final Research Report Summary

Effect of aqueous solvent structure on protein functions and food properties.

Research Project

Project/Area Number 11660123
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食品科学・栄養科学
Research InstitutionTHE UNIVERSITY OF TOKYO

Principal Investigator

MIYAWAKI Osato  Graduate School of Agriculture and Life Sciences Associate Professor, 大学院・農学生命科学研究科, 助教授 (80012053)

Project Period (FY) 1999 – 2000
Keywordsaqueous solution structure / water activity / thermal stability of proteins / intramolecular hydrophobic interaction of protein / enzyme-substrate affinity / enzyme-substrate hydrophobic interaction / sol-gel transition temperature / intermolecular interaction of macromolecules
Research Abstract

Aqueous solution is the major environment where enzyme functions and food properties are presented. In this research, the role of aqueous solution structure on enzyme functions and food properties was in vestigated. For this purpose, we introduced the parameter α, as an index of the solution structure, which was determined by the following equation :
γ_W=αX_S^2+βX_S^3
where γ_W (=a_W/X_W ; a_W, water activity ; X_W, molar fraction of water) is activity coefficient of water and X_S is molar fraction ofsolute.
Thermal stabilities of lysozyme, α-chymotripsinogen A, and alcohlodehydrogenase were proved to be strongly affected by the aqueous solution structure represented by the parameter α probably through its effect on the intramolecular hydrophobic interaction for protein molecules.
Enzyme kinetics were also affected by the aqueous solution structure described by the parameter α for alcoholdehydrogenase, lysozyme, and β-galactosidase. In this case, the solution structure affected the enzyme-substrate affinity through its effect on intermolecular hydrophobic interaction.
The relationship between the mechanical properties of aqueous polymer solution and the solution structure was also investigated.

  • Research Products

    (12 results)

All Other

All Publications (12 results)

  • [Publications] Sueko Matsue,Tomotuki Fujii,Osato Miyawaki: "Effects of water activity and solvent ordering on thermal stability of lysozyme, α-chymo-trypsinogen A, and alcohol dehydrogenase."Intern.J.Biol.Macromol.. (印刷中). (2001)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Sueko Matsue,Osato Miyawaki: "Influence of water activity and aqueous solvent ordering on enzyme kinetics of alcohol dehydrogenase, lysozyme, and β-galactosidase."Enzyme Microb.Technol.. 26. 342-347 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Yukinori Sato,Osato Miyawaki: "Relationship between proton NMR relaxation time and viscosity of sacchride solutions."Food Sci.Tech.Res.. 6(2). 136-139 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Hideki Nakaya,Osato Miyawaki,Kozo Nakamura: "Determination of logP for pressurized carbon dioxide and its characterization as a medium for enzyme reaction."Enzyme Microb.Technol.. 28. 176-182 (2001)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Tomoyuki Fujii 他: "Scaling analysis on elasticity of agarose gel near the sol-gel transition temperature."Food Hydrocolloid. 14. 359-363 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 宮脇長人(分担): "食品とガラス化・結晶化技術(村瀬則郎,佐藤清隆 編)"サイエンスフォーラム. 10 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Osato Miyawaki,Kozo Nakamura (分担): "Lipid Biotechnology(Kuo, Gardner 編)"Marcel Dekker, New York(印刷中). (2001)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Sueko Matsue, Tomotuki Fujii, Osato Miyawaki: "Effects of water Activity and solvent ordering on thermal stability of lysozyme, α-chymotrypsinogen A, and alcohol dehydrogenase."Intern.J.Biol.Macromol.. (in press). (2001)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Sueko Matsue, Osato Miyawaki: "Influence of water activity and aqueous solvent ordering on enzyme kinetics of alcohol dehydrogenase, lysozyme, and β-galactosidase."Enzyme Microb.Technol.. 26. 342-347 (2000)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Yukinori Sato, Osato Miyawaki: "Relationship between proton NMR relaxation time and viscosity of sacchride solutions."Food Sci.Tech.Res.. 6(2). 136-139 (2000)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Hideki Nakaya, Osato Miyawaki, Kozo Nakamura: "Determination of logP for pressurized carbon dioxide and its characterization as a medium for enzyme reaction."Enzyme Microb.Technol.. 28. 176-182 (2001)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Tomoyuki Fujii, Toshimasa Yano, Hitoshi Kumagai, Osato Miyawaki: "Scaling analysis on elasticity of agarose gel near the sol-gel transition temperature."Food Hydrocolloid. 14. 359-363 (2000)

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 2002-03-26  

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