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Determination of glycinin and beta conglycinin in soybean proteins by immunological methods

Determination of glycinin and beta conglycinin in soybean proteins by immunological methods

Journal of Agricultural and Food Chemistry 35(2): 200-205

ISSN/ISBN: 0021-8561

DOI: 10.1021/jf00074a009

Glycinin and .beta.-conglycinin contents in soybean seeds and in protein fractions were immunologically assayed. Whole extractable proteins (WBE) were composed of 32% glycinin, 23% .beta.-conglycinin, and 45% remainder unassayed by anti-glycinin and anti-.beta.-conglycinin. The acid-precipitable fraction (APP) at pH 4.8 was composed of 34% glycinin, 27% .beta.-conglycinin, and 39% remainder. The protein composition of APP was similar to that of WBE. The crude 7S, precipitating at pH 4.8, was composed 52% .beta.-conglycinin, 3% glycinin, and 45% remainder. However, the remainder content in the pH 6.4 precipitated fraction (crude 11S) was reduced from 45% to 15%. Thus, the amount of contaminating protein in globulin fraction is proportional to the acidity. Treatment with 10% NaCl and ammonium sulfate fractionation improved the glycinin plus .beta.-conglycinin content. Contaminating proteins were evidently concentrated in a 0-51% saturated ammonium sulfate precipitated fraction.

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Accession: 005123434

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