Isolation and identification of a new type of .BETA.-conglycinin in soybean globulins.

DOI DOI 4 Citations Open Access
  • YAMAUCHI Fumio
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University
  • SATO Masaaki
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University
  • SATO Wataru
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University
  • KAMATA Yoshiro
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University
  • SHIBASAKI Kazuo
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University

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Description

A new type of β-conglycinin was found in precipitates of a crude glycinin fraction at pH 6.4 and low ionic strength. The protein was purified by ammonium sulfate fractionation, Con A-Sepharose 4B affinity chromatography and ion-exchange chromatography on DEAE-Sepharose CL-6B. The purity check and identification of the protein were performed by gel electrophoresis, gel filtration, N-terminal amino acid analysis, immunochemical analysis and ultra-centrifugal analysis. This protein (designated as B0-conglycinin) was composed of three identical subunits which were identical with the β-subunit in β-conglycinins at 0.5 ionic strength, but differed from the other β-conglycinins in that B0-conglycinin formed an insoluble aggregate at ionic strengths less than 0.2.

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Details 詳細情報について

  • CRID
    1390001206464123392
  • NII Article ID
    130000028688
  • DOI
    10.1271/bbb1961.45.2863
    10.1080/00021369.1981.10864970
  • COI
    1:CAS:528:DyaL38XmsVCmtA%3D%3D
  • ISSN
    18811280
    00021369
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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