Selective thermal denaturation as a method of preparative isolation of 11S globulins from plant seeds

A method has been developed for isolation of 11S globulins from soybeans, broad beans, peas, sunflower seeds, and oats based on the principle of selective thermal denaturation. The preparation isolated from defatted soy meal contains 95-97% of 11S globulin according to sedimentation velocity measurements, while its yield amounts to 1-2 g/100 g of defatted meal. The preparation isolated from defatted meal of sunflower seeds contains 95-97% of 11S globulin, and its yield is 3-5 g/100 g of meal. The preparations of 11S globulin from broad beans peas, and oats were isolated without preliminary defatting of the meal. The preparation of 11S globulin from oat seeds is of the same purity as those isolated from soybeans and sunflower seeds, while its yield accounts for 0.2-0.5 g/100 g of meal. The preparations of 11S globulins isolated from broad beans and peas contain no impurities, according to the sedimentation data. The yield of preparations is equal to 0.5 g/100 g of meal.