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Article

Evaluation of the solubility and emulsifying property of soybean proglycinin and rapeseed procruciferin in relation to structure modified by protein engineering.

Journal of agricultural and food chemistry - 2 Nov 2005

Tandang Mary Rose G, Atsuta Nami, Maruyama Nobuyuki, Adachi Motoyasu, Utsumi Shigeru

Abstract excerpt

The presence or absence of a highly negatively charged extension region in beta-conglycinin (J. Agric. Food Chem. 1999, 47, 5278) and the length of a highly negatively charged variable region IV in glycinin (J. Agric. Food Chem. 2004, 52, 8197) are important determinants of solubility and emulsifying property. To examine the effects of the variable region IV from proglycinin A1aB1b and A3B4 and of the extension...

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PMID: 16248579
DOI: 10.1021/jf050871y

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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