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KMID : 1007520080170010135
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Food Science and Biotechnology
2008 Volume.17 No. 1 p.135 ~ p.143
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Characterization of 7S and 11S Globulins in Soybean Varieties Differing in Seed Size and Their Effects on the Properties of Soybean Curd
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Kim Sun-Lim
Koo Han-Mo
Chun Se-Cheol
Kim Jung-Tae
Kim Min-Young
Chi Hee-Youn
Kim Eun-Hye
Kim Hyun-Bok
Kim Mi-Jung
Seo Bo-Ram
Kang Eun-Young
Seo Su-Hyun
Chung Ill-Min
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Abstract
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The ratio between 11S and 7S globulins was greater in large seed size varieties (LSSVs) of soybean than in small seed size varieties (SSSVs) or medium seed size varieties (MSSVs) but did not differ between MSSVs and SSSVs. The cysteine and methionine contents of 11S globulins were greater than those of total seed proteins and 7S globulins. The acidic monoamino monocarboxylic amino acids were the most abundant class of amino acid in soybean seed (27.2%) and soybean curd protein (29.3%). Isolated 7S and 11S fractions were analyzed by HPLC. Of the 12 peaks detected, 4 constituted 64.1% of the proteins of the SSSVs, 65.6% of the proteins of the MSSVs, and 70.5% of the proteins of the LSSVs. The 11S/7S globulin ratio was related to the yield and hardness of soybean curd. The MSSVs had the greatest yield of soybean curd, but the soybean curd hardness of the MSSVs was greater than that of the SSSVs. These results show that the 11S/7S ratio and color of soybean seeds can be used to predict the yield, hardness, and color of soybean curd.
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KEYWORD
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soybean, seed storage protein, 7S, 11S, amino acid, soybean curd
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