Structure−Physicochemical Function Relationships of Soybean β-Conglycinin Heterotrimers

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Abstract
We purified four single molecular species of β-conglycinin heterotrimers consisting of the α and β subunits or the α‘ and β subunits from mutant soybean cultivars lacking the α or α‘ subunit, respectively, and examined their structural features and physicochemical functions. The extent of the hydrophobicities of the heterotrimers was related to the number of the α or α‘ subunit. The thermal stabilities of the heterotrimers were mainly conferred by the subunit which had lower thermal stability. Solubilities at low ionic strength (μ = 0.08) of the heterotrimers containing the α or α‘ subunit were very similar to those of the α and α‘ homotrimers, respectively. Emulsifying abilities and heat-induced associations of the heterotrimers containing one β subunit were similar to those of the α or α‘ homotrimer, whereas those of the heterotrimers containing two β subunits were similar to those of the β homotrimer. Keywords: β-Conglycinin; structure−physicochemical function relationship; solubility; thermal stability; soybean