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Variation of 7S and 11S Seed Protein Concentrations in Different Food Types of Soybean Seed KCI 등재
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/13314
pp.350-354
Soybean varieties derived from Korea are classified into four groups on the basis of their food types such as soybeans for vegetable, sprout, sauce and paste and soybeans with colored seed coat. This study was carried out to know the differences in storage protein concentrations among these four groups. There were differences in storage protein concentrations among four groups. In 7S protein, the α '-and α -subunit concentrations did not vary among four groups, while a β -subunit concentration greatly varied. 7S protein concentration was the highest(40.6%) in soybean for sauce and paste and the lowest(37.7%) in soybean for vegetable, while 11S protein concentration was the highest (62.3%) in soybean for vegetable and the lowest (59.4%) in soybean for sauce and paste. In view of the fact that 11S protein has much higher sulfur containing amino acids than 7S protein, it was shown the soybeans for vegetable may have higher nutrition value than other groups.
