Functional Properties of Enzymatically Phosphorylated Soybean Proteins(Food & Nutrition)
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概要
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The effects of enzymatic phosphorylation on the functional properties of soybean proteins were investigated. As previously reported, among soybean proteins, 11S acidic subunits (AS) have been phosphorylated by cyclic adenosine monophosphate-dependent protein kinase (A-kinase). Upon the phosphorylation (2mol/mol 11S AS), the Ca^<2+>-sensitivity of 11S AS decreased and the emulsion properties were improved. On the other hand, the foaming properties and pH-solubility were not so affected. In the interaction with Ca^<2+>, 11S AS were found to become resistant to Ca^<2+> upon phosphorylation, as shown by UV spectra. Further relationships between the functionality and protein conformation are discussed.
- 社団法人日本農芸化学会の論文
- 1990-05-23
著者
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Motoki Masao
Central Research Laboratories Ajinomoto Co. Inc.
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Seguro Katsuya
Central Research Laboratories Ajinomoto Co. Inc.
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