Isolation of Glycinin (11S) from Lipid-Reduced Soybean Flour: Effect of Processing Conditions on Yields and Purity
نویسندگان
چکیده
منابع مشابه
Isolation of glycinin (11S) from lipid-reduced soybean flour: effect of processing conditions on yields and purity.
Defatted soybean flour was treated with hexane and ethanol to reduce lipid content and heated to inactivate lipoxygenase (LOX, linoleate:oxygen reductase; EC 1.13.11.12) to obtain lipid-reduced soybean flour (LRSF). The effects of processing conditions such as pH, reducing agent and storage time on yields and purity of glycinin (11S) were evaluated in the fractionation of soybean glycinin isola...
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Crystal structure of soybean 11S globulin: glycinin A3B4 homohexamer.
Most plant seeds contain 11S globulins as major storage proteins for their nutrition. Soybean glycinin belongs to the 11S globulin family and consists of five kinds of subunits. We determined the crystal structure of a homohexamer of the glycinin A3B4 subunit at 2.1-A resolution. The crystal structure shows that the hexamer has 32-point group symmetry formed by face-to-face stacking of two trim...
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ژورنال
عنوان ژورنال: Molecules
سال: 2012
ISSN: 1420-3049
DOI: 10.3390/molecules17032968