11S and 7S globulin fractions in soybean seed and soycurd characteristics

11S and 7S globulin fractions in soybean seed and soycurd characteristics

1994

A:PS

Soybean seed consists of two major storage protein, the 7S and 11S globulins. For improving the quality of soybean seed protein, an increase of 11S/7S ratio would be a desirable objective because the 11S globulin contains much more the sulfur-containing amino acids than the 7S globulin. In this study, some soybean varieties were used to investigate the anlayzing method for 7S and 11S globulins. 7S and 11S globulins couble be fractionated by their different solubillities in tris buffers. Adjusting the pH and tris concentration were major factors affecting the precipitation of the two globulins. And it was possible to screen the soybean genotypes having aberrant subunit compositions of the two globulins by an sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of total soybean proteins. The ratio of 11S to 7S globulin ranged from 1.29 to 1.38. This paper also dealed with the contribution of protein components in soybean seeds to the physical properties of soycurd. It indicated that the soycurd from crude 11S was remarkably harder than that from crude 7S, and springiness and cohesiveness were slightly higher in soycurd having higher proportion of 11S. So, it may concluded that proportion of protein components in soybean seed can be important factor which controls the suitability for soycurd or other foods. [AS]

v.39(4):348-352, KOREAN JOURNAL OF CROP SCIENCE

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