Studies on functional properties and X- ray crystallographic analysis of soybean proglycinins modified by protein engineering
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Date
1994
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sookoine University of Agracuture
Abstract
The
present
world
situation
food
imbalance between food
proportion of population
the
and
shortage
characterized
is
surplus.
develop
health
the developing countries are
in
eat excessively
related
problems
large
While
in the
than not
either starving or are suffering from malnutrition, many
developed countries
by an
and
often
more
over-eating (1, 2).
to
This
situation demands adequate and stable food production as well
balance distribution
as
world population for the maintenance
among
and promotion of human health.
While the importance of adequate supply
foods
main
food
be over emphasised, protein shortage has been
cannot
malnutrition
cause of
apart
proteins,
affordable and
from
sensory qualities as well as
based foods are generally
expensive
religious and cultural reasons. Moreover,
or are not consumed for
excessive
of animal based foods has been related to some
On
the
contrary,
and cheap, although
should be safe,
being nutritional,
Animal protein
delicious, but are scarce and
abudant
the
world wide. The proteins we consume
acceptable
possess
functional properties.
(2, 3).
in
derived from both animal and plant sources. Ideally,
mainly
are
nutrients
of all
plant
protein
consumption
dietary disorders
based
are usually inferior
foods
are
to those from
animal sources in terms of nutritional value (4) and organoleptic
However, consumption
qualities.
proteins
may
of adequate and balance
plant
help alleviate most of the health problems related
to dietary intake.
Of
the
plant protein
sources, soybeans are perhaps the most
12widely
70%
in
used
the
of
human foods.
Description
Dissertation
Keywords
Crystallographic, X- ray Crystallographic Analysis, Soybean Proglycinins Modified, Protein Engineering