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The characterization of soybean varieties by fluorescence spectroscopy
Author(s) -
Khatib Khaled A.,
Herald Thomas J.,
Muiño Pedro L.
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00974.x
Subject(s) - fluorescence , glycine , fluorescence spectroscopy , chemistry , tryptophan , chromophore , spectroscopy , characterization (materials science) , analytical chemistry (journal) , chromatography , biochemistry , materials science , amino acid , photochemistry , nanotechnology , physics , quantum mechanics
Summary Fluorescence spectroscopy was used to differentiate between β ‐conglycinin ( β C) and glycinin (G) fractions that were isolated from four food grade soybean varieties ( Glycine max var. K1430, Hutcheson, K93‐90‐29, and KS4997) grown in the same location. The protein fractions were discriminated by using spectroscopic tryptophan fluorescence emission and synchronous scanning techniques that took advantage of the sensitivity of the chromophore to changes in the protein environment. The relative intensities of the β C and glycinin fluorescence ranged from 1.00 to 1.30 and 1.00 to 1.31 respectively. The intensities of the β C and glycinin synchronous fluorescence ranged from 1.00 to 1.45 and 1.00 to 1.30 respectively. The spectroscopic method proved to be an effective technique to differentiate between different soybean varieties.