Soybean beta-conglycinin constituent subunits: Isolation, solubility and amino acid composition
文献类型: 外文期刊
第一作者: Zheng, Heng-Guang
作者: Zheng, Heng-Guang;Yang, Xiao-Quan;Min, Wei;Zhu, Jian-Hua;Yuan, De-Bao;Zheng, Heng-Guang;Ahmad, Ijaz
作者机构:
关键词: beta-Conglycinin;Isolation;Solubility;Amino acid composition
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:6.475; 五年影响因子:6.508 )
ISSN: 0963-9969
年卷期: 2009 年 42 卷 8 期
页码:
收录情况: SCI
摘要: 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. (C) 2009 Elsevier Ltd. All rights reserved.
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