文献类型： 外文期刊

作者： Zheng, Heng-Guang ¹ ; Yang, Xiao-Quan ¹ ; Ahmad, Ijaz ³ ; Min, Wei ¹ ; Zhu, Jian-Hua ¹ ; Yuan, De-Bao ¹ ;

作者机构： 1.S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Peoples R China

2.Fujian Acad Agr Sci, Inst Food Sci & Agr Engn, Fuzhou 350003, Peoples R China

3.Food & Biotechnol Res Ctr, Lahore 54600, Pakistan

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.