Protein profile of mature soybean seeds and prepared soybean milk.
J Agric Food Chem
; 62(40): 9893-9, 2014 Oct 08.
Article
em En
| MEDLINE
| ID: mdl-25229310
ABSTRACT
The soybean (Glycine max (L.) Merrill) is economically the most important bean in the world, providing a wide range of vegetable proteins. Soybean milk is a colloidal solution obtained as water extract from swelled and ground soybean seeds. Soybean proteins represent about 35-40% on a dry weight basis and they are receiving increasing attention with respect to their health effects. However, the soybean is a well-recognized allergenic food, and therefore, it is urgent to define its protein components responsible for the allergenicity in order to develop hypoallergenic soybean products for sensitive people. The main aim of this work was the characterization of seed and milk soybean proteome and their comparison in terms of protein content and specific proteins. Using a shotgun proteomics approach, 243 nonredundant proteins were identified in mature soybean seeds.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sementes
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Glycine max
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Proteínas de Soja
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Proteômica
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Leite de Soja
Idioma:
En
Ano de publicação:
2014
Tipo de documento:
Article