Formation of nanostructure of food plant proteins

2015 Fiscal Year Final Research Report

• Project/Area Number: 26660111
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: Kyoto University
• Principal Investigator: URADE REIKO 京都大学, (連合)農学研究科(研究院), 教授 (90167289)
• 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)
• Co-Investigator(Renkei-kenkyūsha): OBA Yojiro 京都大学, 原子炉実験所, 助教 (60566793)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Keywords: SAXS / SANS / gliadin / glutenin / beta-conglycinin / glycinin / rheological properties / nanostructure

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.

Free Research Field

食品科学