Size Exclusion Chromatography of Soybean Proteins and Isoflavones

Cole, Kenneth D.; Cousin, Sydney L.

doi:10.1021/jf00048a013

Cited by 30 publications

(18 citation statements)

References 19 publications

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“…The most common HPLC detectors are the UV and refractive index detector. Several HPLC methods such as reversed phase chromatography, size exclusion chromatography, and ion exchange chromatography have been applied to analyze the chemical composition of vegetables (Mínguez‐Mosquera and Hornero‐Méndez 1993; Cole and Cousin 1994; Van Waes and others 1998). The majority of HPLC techniques employ reversed‐phase separation mode.…”

Section: Metabolite Analysis In Vegetablesmentioning

confidence: 99%

Plant Metabolites and Nutritional Quality of Vegetables

Hounsome¹,

Hounsome²,

Tomos³

et al. 2008

Journal of Food Science

270

170

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Vegetables are an important part of the human diet and a major source of biologically active substances such as vitamins, dietary fiber, antioxidants, and cholesterol-lowering compounds. Despite a large amount of information on this topic, the nutritional quality of vegetables has not been defined. Historically, the value of many plant nutrients and health-promoting compounds was discovered by trial and error. By the turn of the century, the application of chromatography, mass spectrometry, infrared spectrometry, and nuclear magnetic resonance allowed quantitative and qualitative measurements of a large number of plant metabolites. Approximately 50000 metabolites have been elucidated in plants, and it is predicted that the final number will exceed 200000. Most of them have unknown function. Metabolites such as carbohydrates, organic and amino acids, vitamins, hormones, flavonoids, phenolics, and glucosinolates are essential for plant growth, development, stress adaptation, and defense. Besides the importance for the plant itself, such metabolites determine the nutritional quality of food, color, taste, smell, antioxidative, anticarcinogenic, antihypertension, anti-inflammatory, antimicrobial, immunostimulating, and cholesterol-lowering properties. This review is focused on major plant metabolites that characterize the nutritional quality of vegetables, and methods of their analysis.

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Section: Metabolite Analysis In Vegetablesmentioning

confidence: 99%

Plant Metabolites and Nutritional Quality of Vegetables

Hounsome¹,

Hounsome²,

Tomos³

et al. 2008

Journal of Food Science

270

170

View full text Add to dashboard Cite

show abstract

“…SPI chromatogram (Fig. 1A) showed several peaks (1-9) representing larger aggregates (peak 1, $2000 kDa and peak 2, $723 kDa), 11S (peak 3, $342 kDa), 7S (peak 4, $133 kDa) and some smaller proteins (peak 5 ($41 kDa) and peak 6 ($21 kDa)) which might represent polypeptide subunits and the Kunitz trypsin inhibitor, respectively (Nielsen, 1985) as well as lower (<1350 Da) molecular weight components (peaks 7-9) (Cole & Cousin, 1994).…”

Section: Physicochemical Properties Of Cacl 2 -Glycininmentioning

confidence: 99%

Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

Achouri

Boye

Bélanger

et al. 2010

Food Research International

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“…Soybean proteins have been analysed by different methods, with HPLC in the reversed-phase, size-exclusion, and ion-exchange modes being the most widely employed [10,11]. In some cases, the analysis of soybean proteins by HPLC has been performed for varietal identification of soybean cultivars [12 -18].…”

Section: Introductionmentioning

confidence: 99%

Development of a perfusion reversed‐phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products

Castro-Rubio

García

et al. 2005

J of Separation Science

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A perfusion reversed-phase HPLC method enabling the simultaneous separation of soybean and cereal (wheat, corn, and rice) proteins in commercial bakery products has been proposed for the first time. The method utilises an acetonitrile-water gradient containing an ion-pairing agent. Different ion-pairing agents were tried, 0.3% (v/v) acetic acid being observed to enable the separation of soybean from wheat, rice, and corn proteins while with 0.1% (v/v) trifluoroacetic acid only the separation of soybean and corn proteins was possible. Optimisation of the solubilisation conditions for proteins was achieved by testing different acetonitrile concentrations for the simultaneous extraction of soybean and cereal proteins: best recoveries were found with 25% (v/v) acetonitrile + 0.3% (v/v) acetic acid and with 40% (v/v) acetonitrile + 0.1% (v/v) trifluoroacetic acid. Chromatographic conditions such as gradient, temperature, and wavelength detection were also optimised. The method enabled the separation of soybean and cereal proteins in binary mixtures (soybean and wheat, soybean and corn, or soybean and rice proteins) in less than 5 minutes in a total analysis time of 20 min.

show abstract

Size Exclusion Chromatography of Soybean Proteins and Isoflavones

Cited by 30 publications

References 19 publications

Plant Metabolites and Nutritional Quality of Vegetables

Plant Metabolites and Nutritional Quality of Vegetables

Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

Development of a perfusion reversed‐phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products

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