Fatty acid composition and electrophoretic patterns of protein of Korean soybeans
1988
Kim, J.G. (King Sejong Univ., Seoul (Korea R.). Dept. of Home Economics) | Kim, S.K. (Dankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition) | Lee, J.S. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Dept. of Biological Engineering)
Fatty acid composition and electrophoretic patterns of protein of Korean soybeans were studied. The protein content showed an inverse relation with the lipid content. The content of lipid types of total lipid was in the order of neutral lipid, glycolipid and phospholipid. Cultivar 102-B had higher content of neutral lipid but lower content of phospholipid compared with others. The main component of neutral lipid was triglyceride followed by sterol. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 85% of total fatty acids. The main fatty acid of neutral lipid, glycolipid and phospholipid were linoleic acid. The polyacrylamide gel electrophoretic pattern of protein showed seven bands. The cultivar 102-B had the highest content of llS globulin. Sodium-dodecyl sulfate PAG electrophoresis demonstrated that all soybeans had similar composition of subunit.
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