Soybean glycinin subunits: Characterization of physicochemical and adhesion properties.
Soybean proteins have shown great potential for applications as renewable and environmentally friendly adhesives. The objective of this work was to study physicochemical and adhesion properties of soy glycinin subunits. Soybean glycinin was extracted from soybean flour and then fractionated into acidic and basic subunits with an estimated purity of 90 and 85%, respectively. Amino acid composition of glycinin subunits was determined. The high hydrophobic amino acid content is a major contributor to the solubility behavior and water resistance of the basic subunits. Acidic subunits and glycinin had similar solubility profiles, showing more than 80% solubility at pH 2.0-4.0 or 6.5-12.0, whereas basic subunits had considerably lower solubility with the minimum at pH 4.5-8.0. Thermal analysis using a differential scanning calorimeter suggested that basic subunits form new oligomeric structures with higher thermal stability than glycinin but no highly ordered structures present in isolated acidic subunits. The wet strength of basic subunits was 160% more than that of acidic subunits prepared at their respective isoelectric points (pI) and cured at 130 degrees C. Both pH and the curing temperature significantly affected adhesive performance. High-adhesion water resistance was usually observed for adhesives from protein prepared at their pI values and cured at elevated temperatures. Basic subunits are responsible for the water resistance of glycinin and are a good starting material for the development of water-resistant adhesives.
Mo
Xiaoqun
X
Bio-Material and Technology Lab, BIVAP, Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506, USA.
Zhong
Zhikai
Z
Wang
Donghai
D
Sun
Xiuzhi
X
D000268:Adhesiveness; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005916:Globulins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D021122:Protein Subunits / Q000737:chemistry*; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013816:Thermodynamics
D005916:Globulins; D021122:Protein Subunits; D030262:Soybean Proteins; C011474:glycinin