MODIFIED SOY PROTEINS AND METHODS OF USE

摘要

Compositions and methods for preparing modified proteins are provided. In one embodiment, calcium-modified proteins are provided by operably linking a calcium-binding extension region capable of binding calcium to a protein of interest. The link of the extension can additionally cause increased solubility of the resulting protein and facilitate its formation of translucent gels. In this manner calcium enrich proteins can be obtained for use as food and beverage additives. Nucleotide and amino acid sequences for calcium-binding extension regions are provided and can be used to modify proteins, including soy proteins to provide calcium fortified proteins. Commercial varieties of soybeans modified to express particular soy protein, particular ß-conglycinin subunits are provided. The soy proteins can be modified to contain at least one calcium-binding extension region.