METHOD FOR PREPARING RUBISCO HAVING HIGH NUTRITIONAL VALUE FUNCTION FROM UNUTILIZED CROP TISSUE

摘要

PROBLEM TO BE SOLVED: To provide a method for preparing ribulose 1,5-bisphosphate carboxylase/oxygenase (Rubisco) for enhancing protein nutritional value of food.;SOLUTION: The method for preparing Rubisco having a high nutritional value function from unutilized crop tissue, comprises the steps of: 1) heat-treating cabbage crops in which the site of source organs and sink organs used as vegetables differ; 2) a step of crushing the heat treated cabbage crop with a buffer solution added thereto; 3) a step of removing insoluble substances from the crushed liquid; 4) a step of refining the Rubisco from the crushed liquid from which the insoluble matter has been removed.;EFFECT: By weakening the function of the protein hydrolyzing enzyme which partially degrades Rubisco in the heat treatment, it is possible to suppress denaturation of Rubisco during Rubisco preparation, recover the full length thereof keeping high nutritional value, and have Rubisco accounting for 80.2% of total protein.;SELECTED DRAWING: Figure 3;COPYRIGHT: (C)2018,JPO&INPIT