Effect of aqueous solvent structure on protein functions and food properties.

水溶剂结构对蛋白质功能和食品特性的影响。

• 批准号: 11660123
• 负责人: MIYAWAKI Osato
• 金额: $ 2.3万
• 依托单位: THE UNIVERSITY OF TOKYO
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1999
• 资助国家: 日本
• 起止时间: 1999 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11660123/
• 关键词: aqueous solution structure; water activity; thermal stability of proteins; intramolecular hydrophobic interaction of protein; enzyme-substrate affinity; enzyme-substrate hydrophobic interaction; sol-gel transition temperature; intermolecular intera

Aqueous solution is the major environment where enzyme functions and food properties are presented. In this research, the role of aqueous solution structure on enzyme functions and food properties was in vestigated. For this purpose, we introduced the parameter α, as an index of the solution structure, which was determined by the following equation :γ_W=αX_S^2+βX_S^3where γ_W (=a_W/X_W ; a_W, water activity ; X_W, molar fraction of water) is activity coefficient of water and X_S is molar fraction ofsolute.Thermal stabilities of lysozyme, α-chymotripsinogen A, and alcohlodehydrogenase were proved to be strongly affected by the aqueous solution structure represented by the parameter α probably through its effect on the intramolecular hydrophobic interaction for protein molecules.Enzyme kinetics were also affected by the aqueous solution structure described by the parameter α for alcoholdehydrogenase, lysozyme, and β-galactosidase. In this case, the solution structure affected the enzyme-substrate affinity through its effect on intermolecular hydrophobic interaction.The relationship between the mechanical properties of aqueous polymer solution and the solution structure was also investigated.

水溶液是酶功能和食物特性的主要环境。在这项研究中，水溶液结构在酶功能和食物特性上的作用是既得的。为此，我们引入了参数α作为溶液结构的索引，由以下等式确定：γ_W=αx_s^2+βx_s^3 whereγ_W（= a_w/x_w; a_w; a_w; a_w; a_w; a_w; a_w; a_w; a_w; a_w; x_w，x_w，x_w，水的摩尔分数）是lyso solso solso solso solso corceft lyso solso s s s s s s s s s s s s s s solos as solso s solos s s solose solso solso s。事实证明，α-感动蛋白A和酗酒酶的溶液结构被证明是由参数α代表的水溶液结构对蛋白质分子的分子内疏水性相互作用的影响，对蛋白质分子的影响。 β-半乳糖苷酶。在这种情况下，溶液结构通过对分子间疏水相互作用的影响影响了酶 - 基底亲和力。还研究了水性聚合物溶液的机械性能与溶液结构之间的关系。

项目成果

Hideki Nakaya, Osato Miyawaki, Kozo Nakamura: "Determination of logP for pressurized carbon dioxide and its characterization as a medium for enzyme reaction."Enzyme Microb.Technol.. 28. 176-182 (2001)

Hideki Nakaya、Osato Miyawaki、Kozo Nakamura：“加压二氧化碳的 logP 测定及其作为酶反应介质的表征。”Enzyme Microb.Technol.. 28. 176-182 (2001)

Osato Miyawaki,Kozo Nakamura (分担): "Lipid Biotechnology(Kuo, Gardner 編)"Marcel Dekker, New York(印刷中). (2001)

Osato Miyawaki、Kozo Nakamura（撰稿人）：“Lipid Biotechnology（由 Kuo、Gardner 编辑）”Marcel Dekker，纽约（印刷中）。

宮脇長人(分担): "食品とガラス化・結晶化技術(村瀬則郎・佐藤清隆 編)"サイエンスフォーラム. 10 (2000)

Nagato Miyawaki（撰稿人）：“食品和玻璃化/结晶技术（由村濑纪男和佐藤清隆编辑）”科学论坛 10 (2000)。

Tomoyuki Fujii, Toshimasa Yano, Hitoshi Kumagai, Osato Miyawaki: "Scaling analysis on elasticity of agarose gel near the sol-gel transition temperature."Food Hydrocolloid. 14. 359-363 (2000)

Tomoyuki Fujii、Toshimasa Yano、Hitoshi Kumagai、Osato Miyawaki：“溶胶-凝胶转变温度附近琼脂糖凝胶弹性的缩放分析。”食品水胶体。

Tomoyuki Fujii 他: "Scaling analysis on elasticity of agarose gel near the sol-gel transition temperature"Food Hydrocolloid. (印刷中). (2000)

Tomoyuki Fujii 等人：“溶胶-凝胶转变温度附近琼脂糖凝胶弹性的缩放分析”食品水胶体（2000 年出版）。