Novel method for the production of pure glycinin from soybeans

Marijana Golubovic, Stef H. Van Hateren, Marcel Ottens, Geert Jan Witkamp, Luuk A.M. Van Der Wielen*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

A novel method for the purification of glycinin from soy meal is presented. The method is based on the isoelectric precipitation of glycinin by using carbon dioxide as a volatile precipitant. Gaseous CO2 was pressurized into the protein solution, thus lowering the pH and initiating glycinin precipitation. Pressurization and, consequently, acidification were done in a slow and controlled manner, with the end point of pH 6.4. The acidity of the protein solution was well controlled via the pressure of gaseous CO2. In this way simultaneous precipitation of other soybean proteins was prevented and very pure glycinin was obtained. Approximately 40% of the glycinin present in the protein solution was recovered with purity as high as 98%. The purification process was successfully performed on both small and large scales, without affecting glycinin purity.

Original languageEnglish (US)
Pages (from-to)5265-5269
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number13
DOIs
StatePublished - Jun 29 2005
Externally publishedYes

Keywords

  • Carbon dioxide
  • Glycinin
  • Isoelectric precipitation
  • Purification
  • Soybean proteins

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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