2015 Fiscal Year Final Research Report
Reduced allergenicity of soy proteins by preparing edible bioconjugates
| Project/Area Number |
25450163
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Tokyo University of Agriculture and Technology |
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Principal Investigator |
Hattori Makoto 東京農工大学, (連合)農学研究科(研究院), 教授 (40221501)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| 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 |
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| 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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| Free Research Field |
農学
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