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Novel method for the production of pure glycinin from soybeans.

Golubovic M, van Hateren SH, Ottens M, Witkamp GJ, van der Wielen LA

Department of Biotechnology, Delft University of Technology, The Netherlands.

A novel method for the purification of glycinin from soy meal is presented. The method is based on the isoelectric precipitation of glycinin by using carbon dioxide as a volatile precipitant. Gaseous CO(2) was pressurized into the protein solution, thus lowering the pH and initiating glycinin precipitation. Pressurization and, consequently, acidification were done in a slow and controlled manner, with the end point of pH 6.4. The acidity of the protein solution was well controlled via the pressure of gaseous CO(2). In this way simultaneous precipitation of other soybean proteins was prevented and very pure glycinin was obtained. Approximately 40% of the glycinin present in the protein solution was recovered with purity as high as 98%. The purification process was successfully performed on both small and large scales, without affecting glycinin purity.

Published 22 June 2005 in J Agric Food Chem, 53(13): 5265-9.
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