|Table of Contents|

Analysis of 7S and 11S Globulin and Subunit Content of Soybean in Northeast China(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年06期
Page:
985-989
Research Field:
Publishing date:

Info

Title:
Analysis of 7S and 11S Globulin and Subunit Content of Soybean in Northeast China
Author(s):
LIU Xiang-ying; KANG Li-ning; TIAN Zhi-gang; ZHANG Jing-yong; YANG Chun-ming; WANG Jing-hui; JIANG Yuan-yuan; ZHANG Li
Research Center for Processing of Agricultural Products of Jilin Academy of Agricultural Sciences，Changchun 130033，Jilin，China
Keywords:
Glycine max（L.）; Storage protein; Globulin; SDS-PAGE; Subunit
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2009.06.985
Abstract:
The contents of 7S and 11S globulins and their respective subunits，and the 11S/7S ratios were tightly associated with the nutrition and processing properties of soybean protein.The relative percentage content of 11S and 7S and the 11S/7S value of 163 soybean cultivars from Northeast China were investigated by SDS-PAGE method.Results showed the content of protein subunits varied greatly among varieties，the average content and variation rage of 11S and 7S globulin were 56.30% and 28.95%，47.90%-71.50% and 18.40%-36.20%，respectively；11S/7S value ranged from 1.34 to 3.32，with an average of 1.97；nine accessions screened from 163 germplasm showed polymorphism of band type for the subunit relative contents.11S/7S value was significantly different among the four cultivated regions；remarkably negative correlation existed between the relative contents of 7S and 11S globulins（r=-0.2862， P<0.01).Results suggest the subunit composition and their relative content of the storage protein 7S and 11S from Northeast China had remarkable variation，which would provid rich material for the soybean quality breeding.

References:

[1]李富山，常汝镇，舒世珍，等.栽培、野生、半野生大豆蛋白质含量及氨基酸组成的初步分析[J].大豆科学，1986，5(1)：65-71.（Li F S，Chang R Z，Shu S Z，et al.Cultivated，wild，semi-wild soybean protein content and amino acid composition of the preliminary analysis[J].Soybean Science，1986，5(1)：65-71.）

[2]陈绍江，张国栋.大豆贮藏蛋白氨基酸组成与遗传密码的相关研究[J].东北农业大学学报，1994，25(2)：105-109 .(Chen S J，Zhang G D.Study on the relationship between amino acid composition and genetic code in soybean storage protein[J].Journal of Northeast Agricultural University，1994，25(2)：105-109.)
[3]刘至胜，李里特，辰巳英三.大豆蛋白质的营养品质和生理功能研究进展[J].大豆科学，2000，19(3)：263-266.(Liu Z S，Li Lite，Eiso Tatsumi.Nutritional quality and physiologucal functions of soy protein：A Review[J].Soybean Science，2000，19(3)：263-266.)
[4]张新会，杨晓泉.大豆蛋白摄入与冠心病关系的研究进展[J].粮食与油脂，2001(6)：6-9.(Zhang X H，Yang X Q.The relationship between soy protein and CHD[J].Food and Oil，2001(6)：6-9.)
[5]江和源，吕飞杰，邰建祥.大豆中生物活性成分及其功能[J].大豆科学，2000，19(2)：162-163.(Jiang H Y，Lv F J，Tai J X.Bioactive components of soybean and their fuction[J].Soybean Science，2000，19(2)：162-163.)
[6]Meng X X.Summarization about breeding of soybean qualification[J].Chinese Agricutrural Science Bulletin，1992，8(2)：14-17.
[7]Mori T，Utsumi S，Inaba H，et al.Differences in subunit composition of glycinin amang soybean cultivars[J].Journal of Agricultural and Food Chemistry，1981，29：20-23.
[8]Nieson N C.The structure and complexity of the 11S polypeptide in soybean[J].Journal of American Oil Chemists Society，1985，49：2733-2740.
[9]Staswick P E，Hermodson M A，Nielson N C.Identification of cystines which link the acidic and basic components of glycinin subunits[J].Journal of Biological Chemistry，1984，259：13431-13435.
[10]Kriboruchco D，Kaba H，Sambucetti M E，et al.Maturation time and some seed composition characters affecting nutritive value in soybean varieties [J].Cereal Chemistry，1979，56(4)：217-219.
[11]Murphy P A，Chen H P，Hauck C C，et al.Soybean storage protein composition and tofu quality [J].Food Technology，1997,51：86-88.
[12]Murphy P A，Resurreccion A P.Varietal and environmental differences in soybean glycinin and β-conglycinin content [J].Journal of Agricultural and Food Chemistry，1984，32：911-915.
[13]Cai T，Chang K C.Processing effect on soybean storage proteins and their relationship with Tofu quality [J].Journal of Agricultural and Food Chemistry，1999，47：720-727.
[14]Utsumi S，Kinsella J E.Structure-function relationships in food proteins：subunit interactions in heat-induced gelation of 7S，11S and soy isolate proteins [J] .Journal of Agricultural and Food Chemistry，1985，33（2)：297-303.
[15]姜振峰，陈庆山，杨庆凯，等.大豆种质资源贮藏蛋白亚基研究[J].东北农业大学学报，2006，37(5)：596-603.(Jiang Z F，Chen Q S，Yang Q K，et al.Analysis of subunits of storage protein of soybean germplasms resources[J].Journal of Northeast Agricultural University，2006，37(5)：596-603.)
[16]Wagner J R，Gueguen J.Surface functional properties of native，acid-treated，and reduced soy glycinin emulsifying properties [J].Journal of Agricultural and Food Chemistry，1999，47(6)：21812187.
[17]Teraishi M ，Takahashi M ，Hajika M，et al.Suppression of soybean β-conglycinin genes by a dominant gene，Scg-1[J].Theoretical and Applied Genetics，2001，103：1266-1272.

Memo

Memo:
-
Last Update: 2014-09-11