IMPROVEMENT OF NUTRITIONAL-VALUE AND FUNCTIONAL-PROPERTIES OF SOYBEAN GLYCININ BY PROTEIN ENGINEERING
IMPROVEMENT OF NUTRITIONAL-VALUE AND FUNCTIONAL-PROPERTIES OF SOYBEAN GLYCININ BY PROTEIN ENGINEERING
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DOI：
10.1093/protein/3.8.725
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发表时间：
1990-08-01
期刊：
影响因子：
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通讯作者：
KITO, M
中科院分区：
文献类型：
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作者：
KIM, CS;KAMIYA, S;KITO, M
大豆球蛋白是大豆的主要贮藏蛋白之一。为了改善其功能特性（热诱导的凝胶化和乳化）和/或营养价值，A1 aB 1b前大豆球蛋白亚基的基础上修改的遗传可变结构域建议从不同豆类和非豆类的大豆球蛋白型球蛋白的氨基酸序列的比较和大豆球蛋白的结构和功能特性之间的关系。因此，从编码A1 aB 1b前大豆球蛋白的cDNA中删除对应于每个可变结构域的核苷酸序列，并将编码四个连续甲硫氨酸的合成DNA插入对应于每个可变结构域的cDNA区域中。构建携带修饰的cDNA的表达质粒，并在大肠杆菌菌株JM 105中表达。部分修饰蛋白质以可溶性蛋白质的形式在细胞内大量积累并自组装。它们表现出上级来自大豆的天然大豆球蛋白的功能特性，这确立了创造具有高食品品质的理论设计的新型大豆球蛋白的可能性。
Glycinin is one of the predominant storage proteins of soybean. To improve its functional properties (heat-induced gelation and emulsification) and/or nutritional value, the A1aB1b proglycinin subunit was modified on the basis of genetically variable domains suggested from the comparison of amino acid sequences of glycinin-type globulins from various legumes and nonlegumes and the relationships between the structure and the functional properties of glycinin. Thus, nucleotide sequences corresponding to each of the variable domains were deleted from the cDNA encoding the A1aB1b proglycinin, and a synthetic DNA encoding four continuous methionines was inserted into the cDNA region corresponding to each of the variable domains. Expression plasmids carrying the modified cDNAs were constructed and expressed in Escherichia coli strain JM105. Some of the modified proteins were accumulated as soluble proteins in the cells at a high level and self-assembled. They exhibited functional properties superior to those of the native glycinin from soybean, which establishes the possibility of creating theoretically designed novel glycinins with high food qualities.