Fatty Acid Composition and Electrophoretic Patterns of Proteins of Korean Soybeans

우리나라 콩의 지방산 조성 및 단백질의 전기영동 패턴

  • Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Joon-Shik (Department of Biological Engineering, Korea Advanced Institute of Science and Technology)
  • 김종군 (세종대학교 가정학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 이준식 (한국과학기술원 생물공학과)
  • Published : 1988.04.01


Fatty acid composition and electrophoretic patterns of protein of Korean soybeans were studied, The protein content showed an inverse relation with the lipid content, The content of lipid types of total lipid was in the order of neutral lipid, glycolipid and phospholipid, Cultivar 102-B had higher content of neutral lipid but lower content of phospholipid compared with others. The main component of neutral lipid was triglyceride followed by sterol. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 85% of total fatty acids. The main fatty acid of neutral lipid, glycolipid and phospholipid were linoleic acid. The polyacrylamide gel electrophoretic pattern of protein showed seven bands. The cultivar 102-B had the highest content of IIS globulin. Sodium-dodecyl sulfate PAG electrophoresis demonstrated that all soybeans had similar composition of subunit.


soybean;fatty acid composition;protein pattern