Novel Method for the Production of Pure Glycinin from Soybeans

Marijana Golubovic,† Stef H. van Hateren,† Marcel Ottens,† Geert-Jan Witkamp,§ and Luuk A. M. van der Wielen*†
Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628BC Delft, The Netherlands, and Laboratory for Process Equipment, Delft University of Technology, Leeghwaterstraat 44, 2628CA Delft, The Netherlands
J. Agric. Food Chem., 2005, 53 (13), pp 5265–5269
DOI: 10.1021/jf0478206
Publication Date (Web): May 26, 2005
Copyright © 2005 American Chemical Society
†

 Department of Biotechnology.

,
§

 Laboratory for Process Equipment.

,
*

 Corresponding author (telephone +31 15 278 23 61; fax +31 15 278 23 55; e-mail L.A.M.vanderWielen@tnw.tudelft.nl).

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.

Keywords: Soybean proteins; purification; glycinin; carbon dioxide; isoelectric precipitation

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History

  • Published In Issue June 29, 2005
  • Received for review December 23, 2004. Revised manuscript received April 14, 2005. Accepted April 28, 2005.

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