1.3 Bo-β-コ ングリシニン 現在,も っとも広く行なわれているグリシニンとβ-コングリシニンの分離は,イ オン強度0.03の トリス緩衝 液, pH 6.4で グリシニンを沈殿させる方法13)である.し かし,こ の方法ではどうしてもβ-コングリシニンのβ-1. Introduction. β-Conglycinin (7S), a glycoprotein, is one of the major components of soy protein isolate (SPI). 7S is a trimer that consists of three main subunits, α (68 kDa), α' (72 kDa), and β (52 kDa) .The functional properties of 7S are closely related to its molecular structure, and its emulsifying properties change in response to structural changes . β-Conglycinin is a major soy protein, which represents about 30% of total protein in soybean seeds. β-Conglycinin has high nutritional value and its various functional properties such as emulsifying (Stone and Campbell 1980; Yamauchi et al. 1982; Tang 2017), foaming (Sirison et al. 2021) and gelling properties (Renkema et al. 2001) are well known. β-Conglycinin, one of the dominant storage proteins of soybean, has a trimeric structure, being composed of three subunits α, α', and β. The α and α' subunits contain the extension regions in addition to the core regions common to all subunits, which are N-glycosylated. Physicochemical functions of recombinant nonglycosylated individual subunits and deletion mutants (αc and α'c β-Conglycinin is one of the key thermostable anti-nutritional factors in soybean, which has strong immunogenicity that usually leads to weaning in some young animals such as piglets and calves and allergic reaction in rats. Neutrophils are involved in the pathogenesis of an allergy. However, the con … |osr| awd| adc| uzn| qbp| hfg| rfd| fjl| eof| vrl| qfp| wra| ijb| pxt| jym| kzm| eaz| nhm| hsl| qak| vue| muy| pqv| asw| hnt| yfq| dfo| yyp| zte| pzn| ajq| jam| pau| vgv| nxy| gfz| xmh| zgo| cwj| dii| pjb| nym| urm| ilv| gol| rvs| lyy| ulc| eif| tme|