Structure-physicochemical property relationships at molecular levels of seed storage proteins

种子贮藏蛋白分子水平的结构-理化性质关系

• 批准号: 15380092
• 负责人: UTSUMI Shigeru
• 金额: $ 9.6万
• 依托单位: KYOTO UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-15380092/
• 关键词: seed storage proteins; 7S globulin; 11S globulin; physicochemical property; crystallograbhy; 構造・加工特性相関; 結晶化; 豆科種子; 種子タンパク質; 溶解性; 乳化性; X線結晶構造解析

Most of plant seeds except some cereals contain 7S and/or 11S globulin as major storage proteins in analogy with soybean. It is highly probable that some crops contain 7S and/or 11S globulins having useful properties different from those of soybean, since amino acid seguence identities of them with those of soybean proteins are 35-80%.1.Physicochemical properties of storage proteins of various crops :We compared physicochemical properties of 7S and/or 11S from pea, broad bean, azuki bean, kidney bean, pumpkin and bumbara bean at the same condition as that used for soybean proteins. We found that kidney bean 7S exhibits high solubility at low ionic strength and bumbara bean 11S has very low thermal stability.2.Comparison of physicochemical properties of recombinant and native 7S :Azuki bean and kidney bean 7Ss were expressed in E.coli. Comparison of physicochemical properties of the recombinant and native 7Ss indicated that carbohydrate moiety contributes to solubility at low ionic strength.3.X-ray crystallography :Recombinat soybean 11SA2Bla, pea 11S, pumpkin 11S and azuki bean 7S were subjected to crystallization. All of them except pea 11S gave crystals suitable for X-ray crystallography. We succeeded to determine their structures.4.Structure-physicochemical Property relationship :All the data we obtained in this study indicate that molecular surface electrostatic potential is a kea factor of solubility at low ionic strength.

与大豆类似，除某些谷类外，大多数植物种子含有7S和/或11 S球蛋白作为主要贮藏蛋白。1.不同作物贮藏蛋白的理化性质：在与大豆蛋白相同的条件下，比较了豌豆、蚕豆、红豆、菜豆、南瓜和本巴拉豆的7S和/或11 S球蛋白的理化性质。我们发现菜豆7S在低离子强度下具有高的溶解性，而本巴拉豆11 S具有很低的热稳定性。2.重组7S与天然7S的理化性质比较：在大肠杆菌中表达了红豆和菜豆7S。3. X射线衍射分析：对大豆11 SA 2Bla、豌豆11 S、南瓜11 S和红豆7S进行了结晶。除pea 11 S外，所有这些都给出了适合于X射线晶体学的晶体。4.结构-理化性质关系：本研究中得到的所有数据表明，在低离子强度下，分子表面静电势是溶解度的一个重要因素。

项目成果

The effects of protein engineering of rapeseed procruciferin on its physicochemical and functional properties.

蛋白质工程对其理化及功能特性的影响。

• 发表时间: 2004
• 期刊: J.Agric.Food Chem. 52
• 作者: Tandang;M.R.G.;Adashi;M.;Inui;N.;Maruyama;N.;Utsumi;S.
• 通讯作者: S.

Cloning and expression of rapeseed procruciferin in Escherichia coli and crystallization of the purified recombinant protein

油菜籽原十字花苷在大肠杆菌中的克隆表达及纯化重组蛋白的结晶

• 发表时间: 2004
• 期刊: Biotechnol. Lett. 26
• 作者: Tandang;M.R.G.;Atsuta;N.;Adachi;M.;Maruyama;N.;UtsumiI;S.;K.Prak;T.Fukuda;M.R.G.Tandang;福田 貴子;M.R.G.Tandang
• 通讯作者: M.R.G.Tandang

8S globulin of mungbean [Vigna radiata (L.) wilczek]:: Cloning and characterization of its cDNA isoforms, expression in Escherichia coli, purification, and crystallization of the major recombinant 8S isoform

• DOI: 10.1021/jf0305938
• 发表时间: 2004-05-05
• 期刊: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
• 影响因子: 6.1
• 作者: Bernardo, AEN;Garcia, RN;Tecson-Mendoza, EM
• 通讯作者: Tecson-Mendoza, EM

Molecular and structural analysis of electrophoretic variants of soybean seed storage proteins

• DOI: 10.1016/s0031-9422(03)00385-6
• 发表时间: 2003-10-01
• 期刊: PHYTOCHEMISTRY
• 影响因子: 3.8
• 作者: Maruyama, N;Fukuda, T;Utsumi, S
• 通讯作者: Utsumi, S

Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions

• DOI: 10.1271/bbb.68.1091
• 发表时间: 2004-01
• 期刊: Bioscience, Biotechnology, and Biochemistry
• 作者: Bin Mohamed Salleh Mohamad Ramlan;N. Maruyama;Koji Takahashi;K. Yagasaki;T. Higasa;Y. Matsumura;S. Utsumi