Structural characteristics of purified glycinin from soybeans stored under various conditions.
Soybeans were stored in 84% relative humidity at 30 degrees C (adverse conditions) for 9 months and in 57% relative humidity at 20 degrees C, cold (4 degrees C), and an uncontrolled ambient garage for 18 months. Glycinin was isolated and purified; its structural properties were characterized. The purified glycinin from soybean in the adverse conditions was associated with a significant amount of sugar and showed reductions in hydrophobic interactions after 3 months; the total free sulfhydryl content in glycinin decreased, but the intramolecular disulfide bonds increased; the alpha-helix content of secondary structure slightly increased, but the beta-sheet content decreased. The structure of glycinin purified from the other three conditions showed no significant changes for 18 months of storage when compared to the control. The molecular mass of glycinin remained in the range of 313-340 kDa during the whole storage period for the four conditions.
Hou
Dick Home-jer
DH
Cellular and Molecular Biology Ph.D. Program, Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105, USA.
Chang
Sam Kow-Ching
SK
D000596:Amino Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004220:Disulfides / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005916:Globulins / Q000737:chemistry* / Q000302:isolation & purification; D008970:Molecular Weight; D017433:Protein Structure, Secondary; D030262:Soybean Proteins; D013025:Glycine max / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000032:analysis
D000596:Amino Acids; D002241:Carbohydrates; D004220:Disulfides; D005916:Globulins; D030262:Soybean Proteins; D013438:Sulfhydryl Compounds; C011474:glycinin