Zheng B A, Matsumura Y, Mori T
Research Institute for Food Science, Kyoto University, Uji, Kyoto, Japan.
Phytochemistry. 1993 Jul;33(5):989-94. doi: 10.1016/0031-9422(93)85009-g.
Three intermediary subunits of legumin, IS-I, IS-II and IS-III, were isolated. They were characterized by means of electrophoresis, amino acid and NH2-terminal sequence analyses. Reconstitution of pseudolegumin was carried out and the yield of 11S-size product from either IS-II or IS-III was more than 95%, while IS-I almost formed a 9S-size product and a small amount of 11S-size product. The pseudolegumins were similar to the native legumin in terms of their secondary structure. The products from IS-I and IS-II formed a stronger gel than the native legumin upon heating, but that from IS-III failed to form a self-supporting gel. IS-I plays an important role in increasing the gel hardness of legumin.
分离出豆球蛋白的三个中间亚基，即IS-I、IS-II和IS-III。通过电泳、氨基酸和氨基末端序列分析对它们进行了表征。进行了假豆球蛋白的重组，从IS-II或IS-III得到的11S大小产物的产率超过95%，而IS-I几乎形成了9S大小的产物和少量11S大小的产物。假豆球蛋白在二级结构方面与天然豆球蛋白相似。加热后，来自IS-I和IS-II的产物比天然豆球蛋白形成更强的凝胶，但来自IS-III的产物未能形成自支撑凝胶。IS-I在提高豆球蛋白的凝胶硬度方面起重要作用。
