P-Conglycinin fractionation

Rickert, D.A. L.A. Johnson P.A. Murphy. Functional properties of improved glycinin and P-conglycinin fractions./. Food Sci. 2004b, 69, 303—311. 

Wu, S.W PA. Murphy L.A. Johnson M.A. Reuber A.R. Fratzke. Simplified process for soybean glycinin and P-conglycinin fractionation./. Agric. Food Chem. 2000, 48, 2702-2708. 

Treatment and Fraction Glycinin (% of protein) P-conglycinIn (% of protein)... 

Wu et al. (2000) also simplified soy protein fractionation obtaining two protein fractions, by using membrane filtration to obtain a P-conglycinin-rich fraction after precipitating the glycinin-rich fraction. The yield of the P-conglycinin-rich fraction was improved, but at the expense of purity. 

Thiering et al. (2001) developed a fractionation method using pressurized CO as a volatile electrolyte and pH adjustments to fractionate glycinin-rich, intermediate, and P-conglycinin-rich fractions. They reported 28% yield of glycinin-rich fraction with 95% purity and 21% yield of P-conglycinin-rich fraction with 80% purity. 

Deak, N.A. L.A. Johnson. Fractionation of glycinin and P-conglycinin from high-sucrose/low-stachyose soybeans./. Am. Oil Chem. Soc. 2007a, 84, 137-149. 

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