Abstract
While soybean glycinin was heated in standard buffer containing reducing agent at oil bath and at autoclave, respectively, precipitate occurred. There was the tendency that the precipitate consisted of basic subunit, and its supernatant did acidic subunit. The best separation of each subunit was found under conditions as follows: protein concentration, 0.5% ; reducing agent, 0.5M sodium sulfite; pH 8.0; temperature, 120℃ ; heating period, 10 to 20 minutes; atomospher pressure 2. Okg/cm^2. Simple separation method under such conditions makes it possible to investigate food functional properties of soybean glycinin subunits.
