Isolation of a Spore Germination Inhibitor from a Cellular Slime Mold Dictyostelium discoideum |
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| Authors: | Yuichi Obata Hiroshi Abe Yoshimasa Tanaka Kaichiro Yanagisawa Masaaki Uchiyama |
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| Affiliation: | 1. Genetics Laboratory, Isotope Research Institute, Fukazawa, Setagaya, Tokyo 158, Japan;2. Department of Plant Protection, Tokyo University of Agriculture and Technology, Puchu, Tokyo 183, Japan |
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| Abstract: | The functional properties of gluten obtained by treating with chymotrypsin at alkali pH were investigated. The gluten was treated by chymotrypsin at pH 10.0 and 20°C, and was found to be deamidated to a state that was scarcely subject to proteolysis by chymotrypsin. The degree of deamidation of the gluten reached about 25% by this treatment for 2 hr. The functional properties of the gluten thus obtained were investigated in regard to deamidation. The enzymatically deamidated gluten greatly improved such functional properties as solubility and emulsifying ability. In particular, the solubility of the treated gluten was remarkably high in the pH range of 5 to 8, in which native gluten is insoluble. It was apparent that the improvement in functional properties of gluten was mainly due to the deamidation induced by treating with chymotrypsin at pH 10.0 and 20°C. |
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