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Preparation of Glycinin and β‐Conglycinin from High‐Sucrose/Low‐Stachyose Soybeans
Author(s) -
Deak Nicolas A.,
Murphy Patricia A.,
Johnson Lawrence A.
Publication year - 2007
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-006-1031-3
Subject(s) - stachyose , fractionation , chemistry , soy protein , sucrose , food science , fraction (chemistry) , chromatography , storage protein , high protein , raffinose , biochemistry , gene
A new soybean line, known as high‐sucrose/low‐stachyose (HS/LS) soybeans, has been developed having elevated sucrose content and reduced content of flatus‐causing oligosaccharides, especially stachyose. There is also increased interest in understanding the health benefits, functional properties and potential applications for the two major storage proteins of soybeans, glycinin and β‐conglycinin. We evaluated the protein fractionation behavior of a HS/LS soybean line and compared it to normal soybeans when using the three‐step Wu procedure, which employs SO 2 , NaCl and precipitations at pH 6.4 and 4.8 and a new two‐step Deak procedure, which employs SO 2 , CaCl 2 and precipitations at pH 6.4 and 4.8. Both soybean variety and fractionation procedure significantly affected fraction yields, purities and functional properties. The Wu procedure gave glycinin‐ and β‐conglycinin‐rich fractions with 100% purities and high yields of solids (15.4%) and protein (31.7%) from HS/LS soy flour, which were significantly higher than the purities and yields achieved with normal soybeans. The Deak procedure was less efficient in fractionating proteins from HS/LS soybeans than from normal soybeans, producing protein fractions from HS/LS soybeans with purities ranging from 71 to 80%. The Deak procedures yielded products with unique solubilities, surface hydrophobicities, and emulsification and foaming properties.