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KMID : 1007519990080030184
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.184 ~ p.188
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Enhanced Emulsifying Activity of Soybean Proglycinin Modified by Protein Engineering
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Lee, Sam Pin
Kim, Chan Shick/Ko, Kyong Cheol
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Abstract
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To improve its functional properties soybean proglycinin was modified by protein engineering, using an expression plasmid pKGA_(1a)B_(1b)IV+ Met. The gene encoding soybean proglycinin was manipulated by inserting a synthetic oligonucleotide encoding a functional or biologically active oligopeptide sequence. Modification was confirmed by the presence of an additional PvuII site in the recombinant plasmids. Modified soybean proglycinins were expressed as soluble proteins in the E. coli system and purified for evaluating their functional properties. Purification of the recombinant soybean proglycinin was confirmed by Western blotting analysis. The modified proglycinins showed a 1.5-fold emulsifying activity of the native soybean glycinin.
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