Isolation and Characterization of a Proteolipid in Defatted Soybean Meals |
| |
Authors: | Makoto Miura Fumio Yamauchi Yasushi Ogawa Kazuo Shibasaki |
| |
Affiliation: | 1. Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai 980, Japan;2. Department of Domestic Science, Sendai Shirayuri Junior College, Izumi 981-31, Japan |
| |
Abstract: | A proteolipid was isolated from the chloroform–methanol (2:1, by vol.) extract of defatted soybean meals by a modified Folch method. The proteolipid gave a yield of 0.05% of the defatted meals, and the ratio of protein and lipid was neary 3:4. The complex gave a single band containing both protein and lipid on polyacrylamide gel electrophoresis. TLC analysis of the lipid moiety showed that the major components were glycolipids and phospholipids. The protein moiety contained more hydrophobic amino acids and less acidic amino acids in comparison with the amino acid composition of soybean globulin. The protein moiety contained two kinds of protein component (I and II) which have molecular weights of 13,000 (I) and 15,000 (II) on SDS-urea polyacrylamide gel electrophoresis, and N-terminal amino acids of alanine (I) and glutamic acid (II). The apoprotein is a new protein and different from the whey proteins or globulins of soybean. |
| |
Keywords: | |
|
|