Substantially Complete Removal of Three Major Allergenic Soybean Proteins (Gly m Bd 30K, Gly m Bd 28K, and the α-Subunit of Conglycinin) from Soy Protein by Using a Mutant Soybean, Tohoku 124

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概要

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• A wild-type soybean contains three major allergenic proteins, Gly m Bd 30K, the α-subunit of conglycinin, and Gly m Bd 28K. A genetically mutated soybean (Tohoku 124), which was originally developed as a cultivar lacking the α- and α'-subunits of conglycinin, was also found to lack Gly m Bd 28K from immunoblot analysis using monoclonal antibodies specific to Gly m Bd 28K. This finding indicates the possibility to prepare soy milk and soy proteins containing none of the three major allergenic soybean proteins from this cultivar. By applying the previous removal procedure [Samoto et al., Biosci. Biotech. Biochem., 60, 1911-1913 (1996)] to Tohoku 124, the substantially complete removal of the three major allergenic proteins from the soy milk was attained. The removal rates of Gly m Bd 30K, α-subunit of conglycinin, and Gly m Bd 28K were 99.8, 100, and 100%, respectively.

• 社団法人日本農芸化学会の論文
• 1997-12-23

著者

• Koizumi Yukimichi

  Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

• HIEMORI Miki

  Department of Nutritional Science, Okayama Prefectural University

• TSUJI Hideaki

  Department of Nutritional Science, Okayama Prefectural University

• Fukuda Y

  Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive

• Ogawa T

  Shinshu Univ. Nagano Jpn

• Tsuji Hiroaki

  Nisshin Oil Mills Ltd.

• Ogawa T

  Kyoto Univ. Kyoto Jpn

• Ogawa Takahiro

  Department Of Biological Science And Technology Science University Of Tokyo

• Kawamura Yukio

  Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture

• Kawamura Y

  Akita Res. Inst. Food And Brewing (arif) Akita

• Kawamura Y

  National Food Res. Inst. Ibaraki Jpn

• Kawamura Yukio

  Protein Science Laboratory National Food Research Institute

• Tsuji H

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• Tsuji Hideaki

  Graduate School Of Health And Welfare Science Okayama Prefectural University

• Tsuji Hideaki

  Department Of Chemistry Faculty Of Education Gifu University

• Ogawa T

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• FUKUDA Yoichi

  Central Research Institute, Fuji Oil Co.

• SAMOTO Masahiko

  Central Research Institute, Fuji Oil Co.

• TAKAHASHI Koji

  Tohoku National Agricultural Experiment Station

• TABUCHI Kohsei

  Tohoku National Agricultural Experiment Station

• OGAWA Tadashi

  Department of Nutrition, School of Medicine, The University of Tokushima

• Kashima Y

  National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn

• Tsuji Hideaki

  Department Of Nutritional Science Okayama Prefectural University

• Ogawa Takahira

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• Ogawa Takahira

  Dept. Appl. Microbial Technology Kumamoto Institute Of Technology

• Ogawa Tadashi

  Graduate School Of Bioagricultural Sciences Nagoya University

• Ogawa Tadashi

  Department Of Legal Medicine Aichi Medical University School Of Medicine

• Samoto Masahiko

  Protein Development R&d Division Fuji Oil Co. Ltd.

• Koizumi Y

  Kyoto Univ. Kyoto Jpn

• Takahashi K

  Dep. Of Applied Biological Sci. Fac. Of Agriculture Tokyo Univ. Of Agriculture And Technol.

• Horiguchi M

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Ogawa Tadashi

  Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University

• Hiemori Miki

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

• HIEMORI Miki

  Department of Nutrition, School of Medicine, The University of Tokushima

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