Fractionation of Main Components and Their Subunits of Soybean Proteins
- 1 November 1967
- journal article
- research article
- Published by Oxford University Press (OUP) in Bioscience, Biotechnology, and Biochemistry
- Vol. 31 (11) , 1276-1282
- https://doi.org/10.1080/00021369.1967.10858968
Abstract
The water-extracted proteins, C and D fractions prepared from defatted soybean meals were fractionated by a method of gel filtration with Sephadex G–200, resulting in higher purification of the C and D components. The dissociated subunits of the C and D components were seen as bands B and B′ on the starch-gel electrophoretical pattern of system without urea. By the starch-gel electrophoresis in system with urea, the subunits of C component were mainly corresponding to the bands 7, 8 and 9, and those of the D component mainly to the band 10. Those subunits were fractionated by column chromatography on DEAE-cellulose contained urea.Keywords
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