Complex Components of Soybean

Part III. Isolation of proteolipid in soybean foods

Abstract

Proteolipids in processed soybean foods, such as Tofu (soybean curd), Natto (fermented soybean) and Koritofu (dried bean curd), were separated from the chloroform extract of their defatted samples by fluff formation after dialysis against chloroform-methanol followed by water. The yields of proteolipids) were about 0.05% and a single spot was obtained on a thin-layer chromatogram.
Analysis of phospholipid component of the lipid moiety showed that phosphatidylcholine and unknown phospholipids, at near original point on TLC, were the major components. The major fatty acid component of the lipid moiety was palmitic acid, contrary to linoleic acid in soybean phospholipids. The amino acid allalysis showed that the more hydrophobic amino acids and less acidic amino acid than those of a soybean protein.