Identification of Soluble Proteins and Interaction with Mannan in Mucilage of Dioscorea opposita Thunb. (Chinese Yam Tuber)

• MYODA Takao

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

• MATSUDA Yosuke

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

• SUZUKI Tomonori

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

• NAKAGAWA Tomoyuki

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

• NAGAI Takeshi

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

• NAGASHIMA Toshio

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

Abstract

In this study, we analyzed the influence of proteins and polysaccharides on the viscous properties of mucilage extracted from Dioscorea opposita Thunb. (Chinese yam). The viscosity of the mucilage was greatly reduced by treatment with protease or mannanase, although not by treatment with cellulase. These results show that the interactions with mannan of certain soluble proteins in the mucilage play an important role in its viscosity, so we identified the major soluble proteins present. Chinese yam mucilage contained at least nine types of major soluble proteins, some of which showed a high percentage of identity with dioscorin, mannan-binding lectin and other functional proteins in the N-terminal amino acid sequence. From these findings, it was suggested that the viscosity of Chinese yam mucilage may be caused by interaction between mannan and soluble proteins such as mannan-binding lectin.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 12 (4), 299-302, 2006

  Japanese Society for Food Science and Technology

Keywords

• <I>Dioscorea opposita</I>
• mucilage viscosity
• soluble protein
• mannan
• dioscorin
• mannose-binding lectin

Details

• CRID: 1390001204456754944
• NII Article ID: 10018441289
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.12.299
• COI: 1:CAS:528:DC%2BD2sXitVClu7w%3D
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed