Identification and quantification of soybean 11S and 7S globulins using RP-UPLC

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-22 DOI:10.1016/j.foodchem.2025.143019

Eun-Seo Cho , Sewon Kim , Jung-Kyung Moon , Soo-Kwon Park , Nobuyuki Maruyama , Shaodong Wang , Chang-Hoon Lee , Jong-Yeol Lee

{"title":"Identification and quantification of soybean 11S and 7S globulins using RP-UPLC","authors":"Eun-Seo Cho , Sewon Kim , Jung-Kyung Moon , Soo-Kwon Park , Nobuyuki Maruyama , Shaodong Wang , Chang-Hoon Lee , Jong-Yeol Lee","doi":"10.1016/j.foodchem.2025.143019","DOIUrl":null,"url":null,"abstract":"<div><div>Variations in the proportions of the two major soybean [<em>Glycine</em> max (L.) Merr.] seed globulins, glycinin (11S) and β-conglycinin (7S), significantly affect the nutritional and functional properties of soy-based products, but comprehensive methods for the identification and quantification of individual subunits of these proteins are currently lacking. We developed an optimized reverse-phase ultra-performance liquid chromatography (RP-UPLC) method to analyze 11S and 7S protein contents in the seeds of three soybean varieties grown in different years. Using commercial protein standards and subunit-null varieties, we successfully identified and quantified all 11S and 7S protein subunits in Williams 82, Daepung, and Kwangan. The 11S + 7S proteins accounted for 72.6–76.2 %, 61.9–67.2 %, and 65.8–80.7 % of total proteins from these varieties (depending on cultivation year), with 11S/7S ratios of 1.82–2.28, 1.79–2.03, and 2.18–2.75, respectively. This RP-UPLC method is valuable for studying the physiochemical properties of soy-based products and selecting desirable varieties.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"473 ","pages":"Article 143019"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625002699","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Variations in the proportions of the two major soybean [Glycine max (L.) Merr.] seed globulins, glycinin (11S) and β-conglycinin (7S), significantly affect the nutritional and functional properties of soy-based products, but comprehensive methods for the identification and quantification of individual subunits of these proteins are currently lacking. We developed an optimized reverse-phase ultra-performance liquid chromatography (RP-UPLC) method to analyze 11S and 7S protein contents in the seeds of three soybean varieties grown in different years. Using commercial protein standards and subunit-null varieties, we successfully identified and quantified all 11S and 7S protein subunits in Williams 82, Daepung, and Kwangan. The 11S + 7S proteins accounted for 72.6–76.2 %, 61.9–67.2 %, and 65.8–80.7 % of total proteins from these varieties (depending on cultivation year), with 11S/7S ratios of 1.82–2.28, 1.79–2.03, and 2.18–2.75, respectively. This RP-UPLC method is valuable for studying the physiochemical properties of soy-based products and selecting desirable varieties.

查看原文本刊更多论文

大豆11S和7S球蛋白的RP-UPLC鉴定与定量

两种主要大豆[甘氨酸max (L.)]比例的变化稳定。]种子球蛋白，甘氨酸（11S）和β-甘氨酸（7S），显著影响大豆基产品的营养和功能特性，但目前缺乏对这些蛋白的单个亚基进行鉴定和定量的综合方法。建立了一种优化的反相超高效液相色谱（RP-UPLC）方法，用于分析3个不同年份大豆品种种子中11S和7S蛋白的含量。利用商业蛋白质标准和亚基缺失品种，我们成功地鉴定和定量了Williams 82、大平和广安的所有11S和7S蛋白亚基。11S + 7S蛋白占总蛋白的72.6 ~ 76.2 %、61.9 ~ 67.2 %和65.8 ~ 80.7 %（不同栽培年份），11S/7S比值分别为1.82 ~ 2.28、1.79 ~ 2.03和2.18 ~ 2.75。这种RP-UPLC方法对于研究大豆制品的理化性质和选择合适的品种具有重要意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.