title: Molecular design of seed storage proteins for enhanced food physicochemical properties.
abstract: Seed storage proteins such as soybean globulins have been nutritionally and functionally valuable in the food industry. Protein structure-function studies are valuable in modifying proteins for enhanced functionality. Recombinant technology and protein engineering are two of the tools in biotechnology that have been used in producing soybean proteins with better gelling property, solubility, and emulsifying ability. This article reviews the molecular basis for the logical and precise protein designs that are important in obtaining the desired improved physicochemical properties.
authors: Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.
authors: Mary Rose G
authors: MR
authors: Tandang-Silvas
authors: Evelyn Mae
authors: EM
authors: Tecson-Mendoza
authors: Bunzo
authors: B
authors: Mikami
authors: Shigeru
authors: S
authors: Utsumi
authors: Nobuyuki
authors: N
authors: Maruyama
mesh_terms: D055598:Chemical Phenomena; D045703:Emulsifying Agents / Q000737:chemistry*; D005524:Food Technology; D014674:Plant Proteins, Dietary / Q000737:chemistry / Q000235:genetics; D011487:Protein Conformation; D015202:Protein Engineering; D011994:Recombinant Proteins / Q000737:chemistry; D055314:Seed Storage Proteins / Q000737:chemistry* / Q000235:genetics*; D030262:Soybean Proteins / Q000737:chemistry / Q000235:genetics
chemical_list: D045703:Emulsifying Agents; D014674:Plant Proteins, Dietary; D011994:Recombinant Proteins; D055314:Seed Storage Proteins; D030262:Soybean Proteins