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Modification tolerability of soybean proglycinin
A B Gidamis1, P Wright, Z U Haque
1Research Institute for Food Science, Kyoto University, Japan.
Bioscience, Biotechnology, and Biochemistry
|August 1, 1995
Abstract:
Proglycinins containing multiple modifications, that is, with two kinds of single modifications, designed previously to improve food functions, were assessed for ability to form proper conformations. This was done to discover the modification tolerability of proglycinin. Based on our results, three new criteria are proposed for judging formation of proper conformations. Our results suggest that proglycinin molecules tolerate different combinations of single modifications without misfolding.