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Structural characteristics of purified beta-conglycinin from soybeans stored under four conditions.

Hou HJ, Chang KC

Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105, USA.

Four storage conditions including adverse conditions [84% relative humidity (RH), 30 degrees C], mild conditions (57% RH, 20 degrees C), cold conditions (4 degrees C), and uncontrolled ambient conditions were used for storing soybeans. The storage time was 9 months for the adverse conditions and 18 months for the other three conditions. Beta-conglycinin was purified and characterized with respect to its molecular properties. After storage under the adverse conditions, beta-conglycinin showed no significant changes in total sugar content, surface hydrophobicity, free SH and SS bonds, and amino acid composition within 6 months; however, it showed a significant decrease in surface hydrophobicity and a significant increase in total free SH and total SH including SS content after 6 months. Analysis of the secondary structure showed a significant increase in alpha-helix content, but a significant decrease in beta-sheet content after 3 months. For the other three conditions, no significant changes occurred to the structures of beta-conglycinin when compared to the control. The molecular mass of beta-conglycinin remained in the range of 199-212 kDa for all conditions during the entire storage periods.

Published 22 December 2004 in J Agric Food Chem, 52(26): 7931-7.
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