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Laboratory of Food Quality Design and Developmen , Division of Agronomy and Horticultural Science , Graduate School of Agriculture, Kyoto University

Overview

Food Protein Research for the Development of Future Foods

@We are conducting basic research to develop crops that contain proteins with desirable physico-chemical properties for food processing or physiological function. To increase the production of engineered proteins in crops, efficient folding, trafficking, and accumulation of proteins are necessary. Most crop proteins are seed storage proteins synthesized in the endoplasmic reticulum. The focus of our laboratory is to understand the mechanism of folding, quality control, trafficking, and accumulation of seed storage proteins in plant seed. We are also studying the functions of soybean and wheat proteins.