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1989 Fiscal Year Final Research Report Summary

Biotechnological studies on plant food proteins

Research Project

Project/Area Number 63303012
Research Category

Grant-in-Aid for Co-operative Research (A)

Allocation TypeSingle-year Grants
Research Field 応用生物化学・栄養化学
Research InstitutionKYOTO UNIVERSITY

Principal Investigator

KITO Makoto  Kyoto University Res. Inst. Food Sci. Professor, 食糧科学研究所, 教授 (60027183)

Co-Investigator(Kenkyū-buntansha) UTSUMI Shigeru  Kyoto University Res. Inst. Food Sci. Asso. Prof., 食糧科学研究所, 助教授 (40111976)
TANAKA Kunisuke  Kyoto Prefecture University Faculty of Agriculture Asso. Prof., 農学部, 助教授 (90027194)
MORI Tomohiko  Kyoto University Res. Inst. Food Sci. Professor, 食糧科学研究所, 教授 (10027188)
HASEGAWA Kiyozo  Nara Women's University Faculty of Domestic Science Professor, 家政学部, 教授 (00027179)
NAKAMURA Ryo  Nagoya University Faculty of Agriculture Professor, 農学部, 教授 (70023398)
Project Period (FY) 1988 – 1989
KeywordsPlant proteins / Food proteins / Functional properties / Gene expression / Protein engineering
Research Abstract

Recent increase of animal food intake is one of the reasons why hypertonia, cerebral disease and so on are increasing. The purpose of this research is to create high quality plant proteins with texture and nutritional value comparable to those of animal proteins by means of biotechnological methods. Proteins of various plant foods were investigated from the view points of structure, functional properties and molecular biology.
1. We discovered that glycinin, one of the predominant storage proteins of soybean, has an ability of autoacylation under the reduced or denatured-reduced conditions, and created acylated-glycinin using this ability. The position of interchain and intrachain disulfide bonds of glutenin, which is a main component to determine the bread making quality of wheat flour. The amino acid sequences of rice allergenic protein was determined.
2. The effects of phospholipids on the characteristics of wheat dough was elucidated The possibility to control theoretically the texture of soy protein gels was proposed from the study on the texture profile of them. The method to prepare rape seed proteins which contain no harmful compounds was developed.
3. We established the expression systems of soybean glycinin cDNA in Escherichia coli and Saccharomyces cerevisiae, which can be employed for protein engineering of glycinin. The possibility to change the properties of protein bodies of rice using signal sequences of prolamines and glutelins was proposed. The structure of genes encoding sporamines of sweet potato and catalase of caster bean were determined. The utilizability of Ri plasmid for plant transformation was proposed.
We established the basis of biotechnological modifications of plant food proteins.

  • Research Products

    (12 results)

All Other

All Publications (12 results)

  • [Publications] Takashi Nishimura: "Autoacylation of soy proteins" J.Agric.Food Chem.37. 1266-1270 (1989)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] N.Yuno: "Emulsifying properties of native and citraconylated sesame 13S globulins" Agric.Biol.Chem.52. 685-692 (1988)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] T.Matsuda: "Purification and Properities of an allergenic protein in rice grain" Agric.Biol.Chem. 52. 1465-1470 (1988)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] T.Masumura: "Accumulation of foreign polypeptides into rice PBーI type protein bodies ーin vitro trialsー" Rice Genet.Newsletter. 5. 143-148 (1988)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Tomohiko Mori: "Rheological properties of heatーinduced gel of soybean lls globulin under high ionic strength" J.Texture Studies. 19. 361-371 (1988)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Shigeru Utsumi: "Signal sequence of preproglycinin affects production of the expressed protein in Escherichia coli" Gene. 71. 349-358 (1989)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] T. Nishimura, S. Utsumi and M. Kito: "Autoacylation of soy proteins" J. Agric. Food Chem.37. 1266-1270 (1989)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] T. Matsuda, M. Sugiyama, R. Nakamura and S. Torii: "Purification and properties of an allergenic protein in rice grain" Agric. Biol. Chem. 52 1465-1470, 1988.

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] T. Mori, M. Mori, N. Artic and Y. Matsumura: "Rheological properties of heat-induced gel of soybean 11S globulin under high ionic strength" J. Texture Studies 19 361-371, 1989.

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] N. Yuno, T. Matoba and K. Hasegawa: "Emulsifying properties of native and citraconylated sesame 13S globulins" Agric. Biol. Chem. 52 685-692, 1988.

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] T. Masumura, N. Mitsukawa, S. Fujii and K. Tanaka: "Accumulation of foreign polypeptides into rice PB-I type protein bodies -in vitro trials-" Rice Genet. Newsletter 5 143-148, 1988.

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] C.-S. Kim, S. Kamiya, J. Kanamori, S. Utsumi and M. Kito: "High-level expression, purification and functional properties of soybean proglycinin from Escherichia coli" Agric. Biol. Chem. in press.

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

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Published: 1993-03-26  

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