Current aspects of soy protein fractionation and nomenclature

Significant advances have been made recently in studying the basic physico‐chemical properties of the major soy storage proteins and their subunits using such techniques as differential solubility, ion exchange chromatography, gel filtration chromatography, immunoelectrophoresis, isoelectric focusin...

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Published inJournal of the American Oil Chemists' Society Vol. 62; no. 9; pp. 1347 - 1354
Main Authors Brooks, J.R, Morr, C.V
Format Journal Article Conference Proceeding
LanguageEnglish
Published Berlin/Heidelberg Springer-Verlag 01.09.1985
Springer
Subjects
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
CHEMICOPHYSICAL PROPERTIES
Food industries
FRACCIONAMIENTO
FRACTIONATION
FRACTIONNEMENT
Fundamental and applied biological sciences. Psychology
NOMENCLATURA
NOMENCLATURE
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICO-CHIMIQUE
PROTEINAS VEGETALES
PROTEINE VEGETALE
SOJA
SOYBEANS
VEGETABLE PROTEINS
Soy protein
Fractionation
Review
Properties
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Summary:Significant advances have been made recently in studying the basic physico‐chemical properties of the major soy storage proteins and their subunits using such techniques as differential solubility, ion exchange chromatography, gel filtration chromatography, immunoelectrophoresis, isoelectric focusing and dissociating gel electrophoresis. This paper reviews and discusses the principal findings from this work and summarizes the current status of the nomenclature of the major soy storage proteins, e.g., 11S glycinin, 7S β‐conglycinin and γ‐conglycinin and their subunits.
Bibliography:Q04
8612680
Presented at the AOCS‐meeting, April 1984, Dallas, TX.
ISSN:0003-021X
1558-9331
DOI:10.1007/BF02545956