Degradation of Soluble Proteins Including Some Allergens in Brown Rice Grains by Endogenous Proteolytic Activity during Germination and Heat-Processing
-
- YAMADA Chikako
- School of Nutritional Sciences, Nagoya University of Arts and Sciences
-
- IZUMI Hidehiko
- School of Nutritional Sciences, Nagoya University of Arts and Sciences
-
- HIRANO Junko
- School of Nutritional Sciences, Nagoya University of Arts and Sciences
-
- MIZUKUCHI Aya
- Applied Food Processing Group, Central Research Laboratory, FANCL Corporation
-
- KISE Mitsuo
- Applied Food Processing Group, Central Research Laboratory, FANCL Corporation
-
- MATSUDA Tsukasa
- Graduate School of Bioagricultural Sciences, Nagoya University
-
- KATO Yasuko
- Department of Clinical Nutrition, Kawasaki University of Medical Welfare
この論文をさがす
抄録
The effect of germination and subsequent heat-processing on the degradation of soluble proteins, including some allergenic proteins, in brown rice grains was investigated. The content of soluble proteins, including 14–16-kDa and 26-kDa allergens, in the germinated and processed brown rice grains (GPR) was much lower than that of non-germinated brown rice. These proteins in brown rice grains were also much lower after subsequent heat-processing during the manufacturing process. The protease activity of germinated brown rice (GR) was detected and increased 1.5 times after germination. The optimum pH values for degradation of the 26-kDa and 14–16-kDa allergens in the GR grains were 4 and between 5 and 7, respectively. These results suggest that the decrease in the soluble proteins and allergens was induced in part by proteolytic degradation. The presence of a detergent enhanced the proteolytic degradation of the soluble proteins, especially of the 26-kDa allergen, in the brown rice grains. The degradation of the 26-kDa allergen was weakly inhibited by NEM, suggesting cysteine protease(s) may have been involved in its degradation. These results suggest that the two abundant allergens were degraded in a different manner and probably by different proteases in the grains during germination.
収録刊行物
-
- Bioscience, Biotechnology, and Biochemistry
-
Bioscience, Biotechnology, and Biochemistry 69 (10), 1877-1883, 2005
公益社団法人 日本農芸化学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282681453054848
-
- NII論文ID
- 130000030518
-
- NII書誌ID
- AA10824164
-
- ISSN
- 13476947
- 09168451
-
- NDL書誌ID
- 7678896
-
- PubMed
- 16244437
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可