Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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

  • Kim, Sun-Lim (National Institute of Crop Science, Rural Development Administration) ;
  • Koo, Han-Mo (College of Industrial Science, Kongju National University) ;
  • Chun, Se-Cheol (College of Life and Environment Science, Konkuk University) ;
  • Kim, Jung-Tae (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Min-Young (College of Life and Environment Science, Konkuk University) ;
  • Chi, Hee-Youn (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Eun-Hye (College of Life and Environment Science, Konkuk University) ;
  • Kim, Hyun-Bok (National Institute of Agriculture Science and Technology, Rural Development Administration) ;
  • Kim, Mi-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Bo-Ram (College of Life and Environment Science, Konkuk University) ;
  • Kang, Eun-Young (College of Life and Environment Science, Konkuk University) ;
  • Seo, Su-Hyun (College of Life and Environment Science, Konkuk University) ;
  • Chung, Ill-Min (College of Life and Environment Science, Konkuk University)
  • Published : 2008.02.29
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Abstract

The ratio between 11S Sand 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.

Keywords

References

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