Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins

摘要: Soybean (Glycine max L.) protein has a function to lower cholesterol level in human serum (Kito et al., 1993) and is one of the best plant food proteins terms nutritional organoleptic qualities. However, it usually inferior these respects animal proteins. For example, amino acid composition soybean does not satisfy infant requirement: sulfur containing acids are deficient. Improvement value functional properties major objectives industry (Kinsella, 1979). consist two components, glycinin β-conglycinin (Derbyshire 1976). Of proteins, superior with regard (Millerd, 1975) as well Five subunits identified constituent classified into groups: group I (A1aB1b, A1bB2, A2B1a) II (A3B4, A5A4B3) (Utsumi, 1992). The belonging have better than those II. Therefore, subunit suitable target for such improvement create an ideal protein. Protein engineering appears be promising method achieving qualities because primary sequence can modified consciously systematically.