Hirano H, Kagawa H, Okubo K
Department of Molecular Biology, National Institute of Agrobiological Resources, Ibaraki, Japan.
Phytochemistry. 1992 Mar;31(3):731-5. doi: 10.1016/0031-9422(92)80003-w.
When immersed in water at 50-60 degrees, mature soybean seeds release a large amount of protein. The major protein released was basic 7S globulin (Bg), which is present in the cotyledons of soybean seeds. The released Bg consisted of the 27,000 and 16,000 subunits which were linked by disulphide bonding and glycosylated. The released Bg exhibited an identical structure with the mature Bg which was synthesized in the normal developing seeds. Proteins like Bg were also found to be released into hot water from the seeds of legume species such as azuki-bean, cowpea, mung-bean and winged-bean. Besides Bg and Bg-like proteins, a few proteins including the 9,000 hydrophobic protein in soybean, ubiquitin in cowpea and mung-bean, and Kunitz trypsin inhibitor in winged-bean, were released from the seeds in hot water.
当浸泡在50 - 60度的水中时，成熟的大豆种子会释放出大量蛋白质。释放出的主要蛋白质是碱性7S球蛋白（Bg），它存在于大豆种子的子叶中。释放出的Bg由通过二硫键连接并糖基化的27000和16000亚基组成。释放出的Bg与在正常发育种子中合成的成熟Bg具有相同的结构。还发现像Bg这样的蛋白质也会从红豆、豇豆、绿豆和四棱豆等豆科植物的种子中释放到热水中。除了Bg和类似Bg的蛋白质外，一些蛋白质，包括大豆中的9000疏水蛋白、豇豆和绿豆中的泛素以及四棱豆中的库尼茨胰蛋白酶抑制剂，也会在热水中从种子中释放出来。
