发现了食品蛋白质的新功能,并为多功能应用开发了它们的结构
1Department of Materials Science and Technology, Faculty of Engineering, Niigata University, Niigata, Japan.
Bioscience, biotechnology, and biochemistry
|July 22, 2023
概括
研究人员使用酶技术从大米种子蛋白中开发出新的生物活性. 这一创新为从食物中获得的蛋白质中制造功能性食品,药品和化品材料提供了新的可能性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 生物技术是生物技术.
背景情况:
- 来自食物来源的蛋白质和在功能性食品,制药和化品中具有多样化的应用.
- 了解蛋白质三维结构对于预测功能和设计新型蛋白质至关重要.
- 传统的日本食品,如纳托和大米,作为基于蛋白质的创新有价值的来源.
结论:
- 基于酶的食品蛋白质改造是产生高价值生物材料的可行策略.
- 这种方法扩大了传统食物来源在先进应用中的实用性.
- 开发的技术为生物活性的可持续生产提供了途径.
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