Improved isolation method and some properties of soybean gamma-conglycinin |
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| Authors: | W Sato Y Kamata M Fukuda F Yamauchi |
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| Institution: | Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai 980, Japan |
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| Abstract: | Soybean gamma-conglycinin was isolated by isoelectric precipitation and ammonium sulphate fractionation. The crude protein was purified by ion-exchange chromatography on DEAE-Sepharose CL-6B and gel filtration on Sepharose CL-6B. The purified gamma-conglycinin was homogeneous on two kinds of gel electrophoresis and an ultracentrifugal analysis. A subunit band, distinguishable from other subunit bands of beta-conglycinin and glycinin, was detected by sodium dodecyl sulphate electrophoresis. Amino acid composition was similar to those of the other storage proteins of soybean. Some physical properties were also studied. |
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| Keywords: | Leguminosae soybean protein electrophoresis MW gamma-conglycinin |
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