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  • Title: Structure-physicochemical function relationships of soybean beta-conglycinin heterotrimers.
    Author: Maruyama N, Mohamed Salleh MR, Takahashi K, Yagasaki K, Goto H, Hontani N, Nakagawa S, Utsumi S.
    Journal: J Agric Food Chem; 2002 Jul 17; 50(15):4323-6. PubMed ID: 12105965.
    Abstract:
    We purified four single molecular species of beta-conglycinin heterotrimers consisting of the alpha and beta subunits or the alpha' and beta subunits from mutant soybean cultivars lacking the alpha or alpha' subunit, respectively, and examined their structural features and physicochemical functions. The extent of the hydrophobicities of the heterotrimers was related to the number of the alpha or alpha' subunit. The thermal stabilities of the heterotrimers were mainly conferred by the subunit which had lower thermal stability. Solubilities at low ionic strength (mu = 0.08) of the heterotrimers containing the alpha or alpha' subunit were very similar to those of the alpha and alpha' homotrimers, respectively. Emulsifying abilities and heat-induced associations of the heterotrimers containing one beta subunit were similar to those of the alpha or alpha' homotrimer, whereas those of the heterotrimers containing two beta subunits were similar to those of the beta homotrimer.
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