Isolation and Purification of Natural Active Subunits from β-Conglycinin

doi:10.7506/spkx1002-6630-200908027

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 137-141.doi: 10.7506/spkx1002-6630-200908027

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Isolation and Purification of Natural Active Subunits from β-Conglycinin

ZHENG Shu-gui1,2，QIN Gui-xin1,*，CAO Song-yi3，SUN Ze-wei1

(1. College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China ；
2. College of Animal Husbandry and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110161, China ；
3. College of Biological Technology, Shenyang Agricultural University, Shenyang 110161, China)

Received:2008-08-12 Revised:2008-11-23 Online:2009-04-15 Published:2010-12-29
Contact: QIN Gui-xin1,*， E-mail:guixin@public.cc.jl.cn

Abstract

Abstract:

A systemic approach for purification of natural α, α＇ and β subunits from soybean protein β-conglycinin was established using a combination of ion exchange chromatography and metal chelating chromatography.Then, purified subunits were returned to natural conformations via gradual dialysis against buffers containing decreased concentration of urea. Furthermore, immunological activities of purified subunits were determined with the antiserum which was prepared through immunizing rabbit with β-conglycinin. Results showed that α, α＇ and β subunits can be purified effectively from β-conglycinin by ion exchange chromatography and metal chelating chromatography. The production yield by this method is high and prepared subunits are highly pure. The subunits can specifically bind to β-conglycin antiserum and have immunological activity.

Key words: β-conglycinin, purification, subunit, immunological activity

CLC Number:

Q816

ZHENG Shu-gui1,2，QIN Gui-xin1,*，CAO Song-yi3，SUN Ze-wei1. Isolation and Purification of Natural Active Subunits from β-Conglycinin[J]. FOOD SCIENCE, 2009, 30(8): 137-141.

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Isolation and Purification of Natural Active Subunits from β-Conglycinin

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