Studies on the Biosynthesis of 7S and 11S Proteins, the Main Components of Soybean Protein

Part I. Initial protein found only at early ripening stage

Abstract

During ripening and germinating, the vicissitude of soybean protein components was studied by starch gel electrophoresis and ultracentrifugation. It was made clear that the 7S component was formed faster than the 11S component during ripening and that the 11S component was digested faster than the 7S component during germinating.
By starch gel electrophoresis (with urea) of each ripening stage, "initial protein" was found only at the early ripening stage as new clear single band on the electrophoretical pattern. Also it was made clear that the initial protein disappeared as soon as new 7S component had come up at the ripening stage and related with the subunits of the 7S component.