23.3 Some Important p
R
t , Their Characteristics and Uses
23.3.1 Soybean
Soy p
R
t obtained from the P
l
T species Glycine max, family Fabaceae. It composed
of conglycinin (140–170 kDa with glycosylated three subunits)–globular p
R
t and
Glycinin (340–375 kDa with six AB subunits comprising a basic [B] poly P E
pt and
an acidic [A] linked via disulfide bonds). Based on the molecular weight and
sedimentation coefficient, it separates into fractions, 2S, 7S, 11S or 15S. The 7S
globulin and 11S globulin. With other film forming coating combination, glycinin
is known as the emulsifier, gelling agent, and foaming agent. B-conglycinin gets
denatured at a temperature of 70–80 degree centigrade and also less stable than
glycinin. The p
R
t which are found from Soybean are called Soy p
R
t are used to
replace the animal p
R
t in an individual diet. As discussed above the soybean is a
legume that contains no cholesterol and is low in saturated fat. Soybeans are the
Table 23.8 P
l
T and their p
R
t
P
l
T (Scientific
name)
Part of
P
l
T
p
R
t
Pharmaceutical/Medicinal uses
Soybean
(Glycine max)
S e
D
B-Conglycinin
(7Sglobulin)
Potential diagnostic marker for severe
allergic R e
at to soy
Pea (Plsum
sativum)
S e
D
Glycinin
(11sglobulin) a
and b-pisavins
Emulsifying and surfactant properties,
RNA N-glycosidase activity to release
an Endo’s fragment
Pea (Pisum
sativum var
macrocarpon)
S e
D
Plsumin,
Legumin, Vicilin,
A L
B
M
Antifungal, micro particle preparation
Peanuts (Arachis
hypogaea)
S e
D
Hypogin
Antifungal
Rice (Oryza
sativa)
S e
D
Glutenin,
Globulin, A L
B
M ,
Prolamin
Microencapsulation
Quinoa
(Chenopodium
quinoa)
S e
D
A L
B
M , Globulins
Microencapsulation
Peach (Prunus
persica)
Fruit
Thaumatin like
p
R
t
Protection against chilling injury in
peach fruit
Almonds
(Prunus dulcis)
S e
D
Amadin
Essential A m
a
Spinach
(Spinacia
Oleracea)
Leaves
Biotinyl p
R
t
V
i
T
Wheat (Triticum
aestivium)
S e
D
Gluten
Microencapsulation
804
O. P. Panda et al.
R
t , Their Characteristics and Uses
23.3.1 Soybean
Soy p
R
t obtained from the P
l
T species Glycine max, family Fabaceae. It composed
of conglycinin (140–170 kDa with glycosylated three subunits)–globular p
R
t and
Glycinin (340–375 kDa with six AB subunits comprising a basic [B] poly P E
pt and
an acidic [A] linked via disulfide bonds). Based on the molecular weight and
sedimentation coefficient, it separates into fractions, 2S, 7S, 11S or 15S. The 7S
globulin and 11S globulin. With other film forming coating combination, glycinin
is known as the emulsifier, gelling agent, and foaming agent. B-conglycinin gets
denatured at a temperature of 70–80 degree centigrade and also less stable than
glycinin. The p
R
t which are found from Soybean are called Soy p
R
t are used to
replace the animal p
R
t in an individual diet. As discussed above the soybean is a
legume that contains no cholesterol and is low in saturated fat. Soybeans are the
Table 23.8 P
l
T and their p
R
t
P
l
T (Scientific
name)
Part of
P
l
T
p
R
t
Pharmaceutical/Medicinal uses
Soybean
(Glycine max)
S e
D
B-Conglycinin
(7Sglobulin)
Potential diagnostic marker for severe
allergic R e
at to soy
Pea (Plsum
sativum)
S e
D
Glycinin
(11sglobulin) a
and b-pisavins
Emulsifying and surfactant properties,
RNA N-glycosidase activity to release
an Endo’s fragment
Pea (Pisum
sativum var
macrocarpon)
S e
D
Plsumin,
Legumin, Vicilin,
A L
B
M
Antifungal, micro particle preparation
Peanuts (Arachis
hypogaea)
S e
D
Hypogin
Antifungal
Rice (Oryza
sativa)
S e
D
Glutenin,
Globulin, A L
B
M ,
Prolamin
Microencapsulation
Quinoa
(Chenopodium
quinoa)
S e
D
A L
B
M , Globulins
Microencapsulation
Peach (Prunus
persica)
Fruit
Thaumatin like
p
R
t
Protection against chilling injury in
peach fruit
Almonds
(Prunus dulcis)
S e
D
Amadin
Essential A m
a
Spinach
(Spinacia
Oleracea)
Leaves
Biotinyl p
R
t
V
i
T
Wheat (Triticum
aestivium)
S e
D
Gluten
Microencapsulation
804
O. P. Panda et al.