Plant Proteins from European Crops: Food and Non-Food Applications

358 Pages·1998·9.512 MB·English

by  K. Müntz (auth.), Dr. Jacques Guéguen, Mr. Yves Popineau (eds.)

J. Gueguen • Y. Popineau (Eds.)
Plant Proteins from European Crops
Springer-Verlag Berlin Heidelberg GmbH
J.
GUEGUEN Y. POPINEAU (Ens.)
Plant Proteins
from European (rops
Food and Non-Food Applications
With 91 Figures
!
~
, Springer
DR.JACQUES GUEGUEN
INRA-UBTP
B.P·71627
44316NantesCedex3
France
MR.YVES POPINEAU
INRA-UBTP
B.P.71627
44316Nantes Cedex3
France
ISBN 978-3-662-03722-5 ISBN 978-3-662-03720-1 (eBook)
DOI 10.1007/978-3-662-03720-1
Library ofCongressCataloging-in-PublicationData
PlantProteinsfromEuropean Crops: foodand nonfoodapplications
JacquesGueguen ;YvesPopineau (eds.).
p.cm
Includesbibliographicalreferences
1.Plant proteins-Biotechnology-Europe-Congresses.2.Plant
proteinsasfood-Europe-Congresses.1.Gueguen,J.
TP248.27.P55P581998
660.6_dc21 98-12110
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Communications presented
at the conference on Plant Proteins from European Crops
The conference was organized by the « Institut National de la
Recherche Agronomique (INRA) »
and supported by the Federation of European Chemical Society
(Working party on food chemistry)
and the European Commission (Directorat General XII)
Acknowledgements are due to :
The Organizing Committee:
All the members of the Laboratory of Protein Biochemistry and Technology
(INRA- Nantes)
and especially
-y. Popineau -F. Le Bihan
-A. Toumelin -M. Rullier
The Scientific Committee The Main Sponsors:
D. Bertrand, INRA Nantes, F. -The European Commission (DG
R. Casey, I. Innes Institute, u.K. XII)
M. Duranti, Univ. Milano, I. -The Institute of Science Foundation
I. Gueguen, INRA Nantes, F. -French Ministry of Education
S. Guilbert, ENSA Montpellier, F. (Dpt of Research)
I.N. Hallet, Univ. Nantes, F. -The region « Pays de la Loire»
D. Marion, INRA Nantes, F. -The city of Nantes
K.D. Schwenke, Univ. Potsdam, D. -Atlantech
P. Shewry, Univ. Bristol, u.K. -The GEPV (Groupement d'Etude des
H. Sorensen, Univ. Frederiksberg, DK. Proteines V egetales)
D. Tome, INAPG Paris, F. -UNIP (Union Nationale Inter
J. Vereijken, ATO-DLO, professionnelle des Plantes
Wageningen, NL. riches en proteines)
and further sponsors
-Danone Group
-Beckman
-Pharmacia Biotech
Contents
Introduction
Vegetable Protein Products in Europe. Types, Applications, Markets, Trends,
Legal Status
F. VLEESCHOUWERS ................................................................ XV
Session 1 - Biochemistry, structure, molecular biology
Globulins from Legume Seeds: Structure and Function during Storage
and Reactivation
K. MUNTZ ...................................................................................... .3
Three-dimensional Structural Variations and Functional Implications
in a-Amylases
N. AGHAJARl, A. KADZIOLA, R. HASER ........................................... 13
Molecular Interaction of the a-Amylase Inhibitor from Phaseolus vulgaris
Seeds with Pig Pancreatic a-Amylase
V. ANTON-LE BERRE, C. GILLES, F. PAYAN, P. ROUGE ................... 20
Protease Inhibitors from Pea Seeds: Biochemical Characteristics
L. QUILLlEN, E. FERRASSON, Y. RAHBE, J. GUEGUEN ..................... 26
Primary Structure of2S Albumins from Seeds of Lupinu s albus
and L. cosentinii
J.K.P. WEDER, B.P. SALMANOWICZ ................................................ 31
Lipid-Transfer Protein (LT P) from wheat kernel possesses a weak, specific
esterase-like activity towards short chain fatty acid esters
T. MICHON, G. COMPOINT, J. DOULIEZ, P. SODANO,
M. PTAK, D. MARlON. ...................................................................... 36
The Tertiary Structure of Plant Peptide Hormone Systemin
and the Mechanism of its Action
T. SPECHT, G. SLOSAREK, H.R. KALBITZER, V.A. ERDMANN,
M. GIEL-PIETRASZUK, M. SZYMANSKI, P. MUCHA, P. REKOWSKI,
G. KUPRYSZEWSKI, J. BARCISZEWSKI.. .......................................... 41
VIII
The Organization and Expression of Pea Seed Lipoxygenase Genes;
Implications for Off-flavor Production in Frozen Peas and Pea Protein Isolates
R. CASEY, C. DOMONEY, C. FORSTER, M. O'NEILL, Z. WU, D.
S. ROBINSON ................................................................................... 48
Structural Studies on Wheat Thioredoxin h
F. DE LAMOTTE-GUERY, C. PRUVOST, V. LULLIEN-PELLERIN,
M.-F. GAUTIER, P. JOUDRIER, M.-A. DELSUC .................................. 52
Molecular Analysis of low Mr Glutenin Genes in Triticum tauschii
M. CIAFFI, Y.K. LEE, L. TAMAS, R. GUPTA, R. APPELS ................... 58
Expression of HMW Glutenin Genes in Transgenic Wheat
and Tritordeum PlantsF. BARRO, L. ROOKE, A.S. TATHAM,
P.R. SHEWRY, A. MARTIN, P. A. LAZZERI, P. BARCELO ................. 64
Manipulation of Potato Tuber Protein Quality through Genetic Engineering
G. RANDHAWA, J. LYON, N. HARRIS, H.V. DAVIES,
G.C. MACHRA Y ................................................................................ 70
Transgenic Narbon Yean (Vicia narbonensis L.): a Grain Legume
with Improved Nutritional Composition
D.R. WADDELL, I. SAALBACH, T. PICKARDT, K. MUNTZ ................ 75
Analysis of Low-Molecular-Weight Proteins and Peptides
by Micellar Electrokinetic Capillary Chromatography
C. BJERGEGAARD, L.R. OLSEN, H. S0RENSEN, S. S0RENSEN ......... 79
Site-Directed Mutagenesis of Wheat 9 kDa Lipid Transfer Protein (LTP)
V. LULLIEN-PELLERIN, T. IHORAI, C. DEVAUX, D. MARION,
M. PTAK, P. JOUDRIER, M-F. GAUTIER ........................................... 88
Production of Pea Seed Lipoxygenases in Escherichia coli
R.K. HUGHES, Z. WU, D.S. ROBINSON, R. CASEy ............................ 94
Detection of Transglutaminase in Vicia faba Cotyledons
G.R. LILLEY, N.J. SKILL, M. GRIFFIN, P.L.R. BONNER ..................... 99
Session 2 - Functionality, interactions, modifications
Modifying the Interfacial Behavior and Functional Characteristics of Proteins
P.J. WILDE ...................................................................................... 105
Protein Composition and Physical Properties of Wheat Flour Doughs
F. MACRITCHIE .............................................................................. 113
IX
Conformational Studies of the Repetitive Sequences of HMW Subunits
of Wheat Glutenin
P. SHEWRY, J. GREENFIELD, F. BUONOCORE, N. WELLNER,
P.S. BELTON, O. PARCHMENT, D. OSGUTHORPE, A.S. TATHAM ... 120
Heat-induced Gelation of Rapeseed Proteins: Implication
of Electrostatic Effects
K.D. SCHWENKE, A. DAHME, T.H. WOLTER .................................. 126
2S Sunflower Albumins: Functional Properties of Native
and Modified Proteins
Y. POPINEAU, A.S. TATHAM, P.R. SHEWRY, D. MARION,
J. GUEGUEN .................................................................................... 131
Enzymatic and Non-Enzymatic Phosphorylation of Plant Storage Proteins
T. CHARDOT, P.H. BENETTI, S.1. KIM, D. FOUQUES, M.C. RALET,
J.C. MEUNIER. ................................................................................. 136
Investigation of Peroxidase Catalyzed Cross-Linking of Proteins: Potentialities
for a Limited Reticulation of Proteins
T. MICHON, M. CHENU, W. WANG, J. BARBOT, H. RABESONA,
T. HAERTLE , M. ASTHER, 1. GUEGUEN ......................................... 141
Plant Protein Improvements by Maillard-Type-Protein-Polysaccharide
Conjugation and Reconstitution of Peptides with Microbial Transglutaminase
A. KATO, E.E. BABIKER, N. FUJISAWA, N. MATSUDOMI ............... 146
Usefulness of the Bead Model Algorithm SOLPRO for Modeling
the Conformation of Seed Globulins ....................................................... 152
B. CARRASCO, S. E. HARDING, J. GARCIA DE LA TORRE
Properties of Glutenin Subunits Hydrolyzed with an Acid Protease
C. LARRE, C. DESSERME, Y. POPINEAU ......................................... 156
Enzymatic Phosphorylation of Seed Globulins: Comparison
between Pea and Soybean
D. FOUQUES, M.-C. RALET, T. CHARDOT, J.-C. MEUNIER .............. 162
Session 3 - Nutrition and health
Quality and Utilization of Plant Proteins in Human Nutrition
D.J. MILLWARD ............................................................................. 169
Nutritional Utilization of Chickpea (Cicer arietinum) Meal and Proteins
by the Rat as Compared to Lactalbumin and Soybean
L.A. RUBIO, G. GRANT, A. PUSZTAI ............................................... 177
x
The Influence of Malting on Nutritional Value and Cholesterol Lowering
Capacity of Chickpeas in Rats
G.H. MCINTOSH, AY.H. WANG, G. HUGHES, R. LE LEU ................. 183
Absorption and metabolic distribution of [15NJ-Labeled Pea Nitrogen
in Humans
N. GAUSSERES, S. MAHE, R. BENAMOUZIG, D. TOME ................... 187
Immunoblotting of Ileal Digesta of Calves Fed Pea
J.P. LALLES, L. QUILLIEN, R. TOULLEC .......................................... 193
The Influence of Plant Lectins on Immune Response
against other Dietary Proteins
T.M.R. J0RGENSEN, T. MIKKELSEN, M.C. TONSGAARD,
M. ROSSEN, S. S0RENSEN, H. FR0KVER. ...................................... 198
Serum Amino Acid Profile and Protein Utilization in Rats Fed
on a Pea Protein Isolate
A. FERNANDEZ-QUINTELA, M.T. MACARULLA,
A.S. DEL BARRIO, J.A MARTINEZ ................................................. .203
Effect of Plant Proteins on Colonic Bacterial Fermentation and
Pancreatic Proteases in Gnotobiotic Rats: Comparison with Animal Proteins
E. F. LHOSTE, C. ANDRIEUX M. FISZLEWICZ, AM. GUEUGNEAU,
P.VA ISSADE, T. CORRING, O. SZYLIT ............................................ .209
Session 4 - Structure and interactions in food systems
Contribution of Proteins to Food Structures
V.B. TOLSTOGUZOV ..................................................................... .215
Characterization ofFoam-emiched Proteins Prepared from the Aqueous
Phase of Dough
Z.GAN, J.D. SCHOFIELD ................................................................. .224
Functionality of Puroindoline in Breadmaking
L. DUBREIL, S.MELIANDE, J.P. COMPOINT, G. COMPOINT,
H. CHIRON1, D. MARION ...............................................................2 29
Expression of Low-Molecular-Weight Glutenin Subunits
from A-genome Wheat and their Functional Role in Dough
Y.-K. LEE, F. BEKES, M.K. MORELL, R.B. GUPTA, R. APPELS ....... .236
The Gluten Complex Studied by Urea Denaturation and Red-ox Titration
N. GUERRIERI, V. LAVELLI, P. CERLETTI.. .....................................2 43