タケナカ　ヤスユキ   TAKENAKA Yasuyuki
  竹中　康之
   所属   人間科学部 食物栄養学科
   職種   教授
言語種別 日本語
発行・発表の年月 2016/08
形態種別 研究論文（学術雑誌）
査読 査読あり
標題 Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract.
執筆形態 共著
掲載誌名 Biosci. Biotechnol. Biochem.
出版社・発行元 Taylor & Francis Ltd.
巻・号・頁 80(8),1623-1631頁
著者・共著者 ◎Nishizawa K, Masuda T, Takenaka Y, Masui H, Tani F, Arii Y
概要 Sword bean (Canavalia gladiata) seeds are a traditional food in Asian countries. In this study, we aimed to determine the optimal methods for the precipitation of sword bean proteins useful for the food development. The soaking time for sword beans was determined by comparing it with that for soybeans. Sword bean proteins were extracted from dried seeds in distilled water using novel methods. We found that most proteins could be precipitated by heating the extract at more than 90 °C. Interestingly, adding magnesium chloride to the extract at lower temperatures induced specific precipitation of a single protein with a molecular weight of approximately 48 kDa. The molecular weight and N-terminal sequence of the precipitated protein was identical to that of canavalin. These data suggested that canavalin was precipitated by the addition of magnesium chloride to the extract. Our results provide important insights into the production of processed foods from sword bean.
DOI 10.1080/09168451.2016.1164587