Structure−Physicochemical Function Relationships of Soybean β-Conglycinin Heterotrimers

We purified four single molecular species of β-conglycinin heterotrimers consisting of the α and β subunits or the α‘ and β subunits from mutant soybean cultivars lacking the α or α‘ subunit, respectively, and examined their structural features and physicochemical functions. The extent of the hydrop...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-07, Vol.50 (15), p.4323-4326
Main Authors: Maruyama, Nobuyuki, Mohamed Salleh, Mohamad Ramlan, Takahashi, Koji, Yagasaki, Kazuhiro, Goto, Hideyuki, Hontani, Naho, Nakagawa, Shuko, Utsumi, Shigeru
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Antigens, Plant
Biological and medical sciences
Chemical Phenomena
Chemistry, Physical
Drug Stability
Excipients - chemistry
Food industries
Fundamental and applied biological sciences. Psychology
Globulins - chemistry
Glycine max - chemistry
Hot Temperature
Seed Storage Proteins
Solubility
Soybean Proteins
Structure-Activity Relationship
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Summary:We purified four single molecular species of β-conglycinin heterotrimers consisting of the α and β subunits or the α‘ and β subunits from mutant soybean cultivars lacking the α or α‘ subunit, respectively, and examined their structural features and physicochemical functions. The extent of the hydrophobicities of the heterotrimers was related to the number of the α or α‘ subunit. The thermal stabilities of the heterotrimers were mainly conferred by the subunit which had lower thermal stability. Solubilities at low ionic strength (μ = 0.08) of the heterotrimers containing the α or α‘ subunit were very similar to those of the α and α‘ homotrimers, respectively. Emulsifying abilities and heat-induced associations of the heterotrimers containing one β subunit were similar to those of the α or α‘ homotrimer, whereas those of the heterotrimers containing two β subunits were similar to those of the β homotrimer. Keywords: β-Conglycinin; structure−physicochemical function relationship; solubility; thermal stability; soybean
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0117053