Fractionation of Main Components and Their Subunits of Soybean Proteins |
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| Authors: | Kazuyoshi ōkubo Kazuo Shibasaki |
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| Institution: | Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai |
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| Abstract: | The water-extracted proteins, C and D fractions prepared from defatted soybean meals were fractionated by a method of gel filtration with Sephadex G–200, resulting in higher purification of the C and D components. The dissociated subunits of the C and D components were seen as bands B and B′ on the starch-gel electrophoretical pattern of system without urea. By the starch-gel electrophoresis in system with urea, the subunits of C component were mainly corresponding to the bands 7, 8 and 9, and those of the D component mainly to the band 10. Those subunits were fractionated by column chromatography on DEAE-cellulose contained urea. |
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