here - First Legume Society Conference (LSC1)

Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Glycinin and β-conglycinin protein fractions and its subunits in soybean varieties
Slañana Žilić 1a , Miroljub Barać 2 , Mirjana Pešić 2 , Mirjana Srebrić 1b , Marijana Janković 1a
1 Maize Research Institute, a Department of Technology and b Breeding Department, Belgrade-Zemun, Serbia
2 Faculty of Agriculture, University of Belgrade, Belgrade-Zemun, Serbia
The ratio between glycinin and β-conglycinin protein fractions, as well as the concentration of its
subunits greatly affects proteins quality, as well as the functional properties of foods made from
soybeans. In this study, the concentration of major storage proteins and their respective subunits
in seven soybean varieties were analyzed. In addition, the correlation between activity and
concentration of bioactive proteins, such as lipoxygenase and proteinase inhibitors was
determined. Glycinin and β-conglycinin comprise about 75% of the storage proteins and as such
account for both quantity and quality of the kernel proteins. The 11S concentration of the
soybean varieties ranged from 50.3 to 60.3% and those of 7S varied from 17.8 to 23.1% of total
extractable proteins, while the ratio of 11S/7S proteins varied from 2.4 to 3.3 among the
varieties. In the analyzed soybean genotypes, 7S proteins consisted of 30.1 to 37.0% of ά-subunit,
37.1 to 46.6% of α-subunit and 25.5 to 29.9% of β-subunit. In addition, the concentration of
total acidic subunits (A) of the 11S proteins was significantly higher than the total basic subunits
(B). According to our results, the genotype Lidija which has the lowest concentration of αsubunit
and the second lowest concentration of ά and β- subunits, as well as the best 11S/7S
protein ratio, could be used as a parent to improve the soybean protein quality. Also, Lana KTIlacking
variety with the highest concentration of total 11S fraction, which is a superior fraction
considering its content of cysteine and methionine, could be a very good source of qualitative
proteins for food production.
Acknowledgements
This study was financially supported by the Ministry of Education and Science of the Republic of Serbia (Grants no.
TR-31069).
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