Polyamines in Soybeans | Zendy

L. C. Wang | Zendy

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Polyamines in Soybeans

Author(s) -

L. C. Wang

Publication year - 1972

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.50.1.152

Subject(s) - putrescine , spermidine , spermine , ninhydrin , chromatography , trichloroacetic acid , chemistry , reagent , biochemistry , paper chromatography , polyamine , thin layer chromatography , hydrolysate , organic chemistry , enzyme , amino acid , hydrolysis

Putrescine, spermidine, and spermine were three main polyamines isolated from soybeans and partially characterized. Occurrence of polyamines in soybeans was established by separating trichloroacetic acid extracts of soybeans by cationic exchange column chromatography, identification with thin layer chromatography, paper electrophoresis, mass spectral analysis, reactions with ninhydrin and Dragendorff reagents, and spectrophotometric characteristics. Soybeans contained a minimum of 29.0 micrograms of polyamines per gram of full-fat flour. The alcohol-soluble fraction of soybeans contained polyamines also. Resting seeds contained spermidine in higher concentration than either putrescine or spermine. Spermine appeared to be present in lowest concentration. Preliminary experiments suggested that some polyamines were possibly in bound forms.

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