Soybean beta-conglycinin constituent subunits: Isolation, solubility and amino acid composition

作者：Zheng Heng Guang; Yang Xiao Quan^*; Ahmad Ijaz; Min Wei; Zhu Jian Hua; Yuan De Bao

来源：Food Research International, 2009, 42(8): 998-1003.

DOI：10.1016/j.foodres.2009.04.018

• beta-Conglycinin
• Isolation
• Solubility
• Amino acid composition

A protocol to purify soybean beta-conglycinin constituent subunits (alpha, alpha', beta) from soybean (Glycine max Linn. Merr.) was investigated. The combination of anion exchange chromatograph and Immobilized Metal Ion Affinity Chromatography (IMAC), under 6 M urea was used. The subunits were evaluated by SDS-PAGE, Differential Scanning Calorimetry (DSC) and Size Exclusion Chromatography (SEC). The subunits alpha, alpha' and beta exhibited isoelectric precipitation at pH 4.0-5.0, 4.0-5.0 and 4.0-6.0, respectively. beta subunit exhibited constant solubility around 56% at pH >= 6. Total Essential Amino Acid (TEAR) and Essential Amino Acid Index (EAAI) revealed that both TEAR and EAAI of alpha' subunits were lower than alpha and beta subunits. This new fractionation method has practical significance for the researchers to prepare enough suitable amounts of samples to study the structure-physicochemical function relationships of beta-conglycinin constituent subunits, and to supply enough diet for animal experiments to study the physiological function of single beta-conglycinin constituent subunit.

• 出版日期2009-10
• 单位福建省农业科学院; 华南理工大学