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Article

Improvement of nutritional value and functional properties of soybean glycinin by protein engineering.

Protein engineering - 1 Aug 1990

Kim C S, Kamiya S, Sato T, Utsumi S, Kito M

Abstract excerpt

Glycinin is one of the predominant storage proteins of soybean. To improve its functional properties (heat-induced gelation and emulsification) and/or nutritional value, the A1aB1b proglycinin subunit was modified on the basis of genetically variable domains suggested from the comparison of amino acid sequences of glycinin-type globulins from various legumes and nonlegumes and the relationships between the...

Topics

Amino Acid Sequence
Base Sequence
Cloning, Molecular
Electrophoresis, Polyacrylamide Gel
Globulins
Molecular Sequence Data
Mutation
Nutritive Value
Plant Proteins, Dietary
Plasmids
Protein Conformation

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Protein Engineering

Solubility

Soybean Proteins

Glycine max

Source

Identifiers

PMID: 2217146
DOI: 10.1093/protein/3.8.725

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 29 Aug 2026. Prepared record publication-2217146-2026-08-29.1. Manifest publication-graph-cohort-2026-08-29.1.

Source receipt: PubMed via Helena Literature Corpus, retrieved 29 Aug 2026.

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