Comparison of SDS gel capillary electrophoresis with microfluidic lab‐on‐a‐chip technology to quantify relative amounts of 7S and 11S proteins from 20 soybean cultivars

Abstract

SDS gel capillary electrophoresis (Beckman-Coulter ProteomeLab) and the lab-on-a-chip technology (Agilent 2100 Bioanalyzer) were used to quantify the relative amount of 7S and 11S fractions in twenty different soybean cultivars. The better repeatability of the migration times and peak areas was achieved for the Bioanalyzer. Both lab-on-a-chip instrument and a traditional capillary gel electrophoresis were shown to be adequate for analysis of soy-based products. Integrating the area of peaks within a certain range of molecular weights was used to calculate the relative content of each protein subunit. Poor agreement in the classification in the protein subunit groups between the two instruments was observed. Therefore, the approach of visual identification taking into account both the variability in the position of the peaks and the detection of different number of peaks between the profiles was applied. This resulted in statistically significant correlation being observed between 11S ⁄ 7S ratios determined by Bioanalyzer and ProteomeLab (R = 0.82). The reported differences in 11S and 7S content between the studies are likely to be affected by the differences in the techniques used to analyse soy protein subunits. A brief presentation of the chemometric analysis of electrophoretic profiles as a common method for transforming electrophoretograms to multivariate data sets is shown.

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

“…Similarly, Delibato et al have developed a PCR‐lab‐on‐a‐chip method to detect the food‐borne microorganism Listeria monocytogenes in food samples 158. Lab‐on‐a‐chip has been recently compared with conventional CGE for the analysis of soybean 159. Authors concluded that both techniques were adequate for quantification of the relative amount of protein fractions in samples to demonstrate their different genetic origins.…”

Complex Coacervation of Soy Proteins, Isoflavones and Chitosan

“…Among the soy proteins, 7S and 11S are the two major proteins in soymilk [ 8 ]. The 7S protein is a trimeric protein composed of three subunits (i.e., α, α’, and β subunits) with molecular weights of approximately 76, 70 and 53 kDa, respectively [ 9 ]. The 11S protein is hexameric and consists of acidic and basic polypeptides and consists of five subunits: A1aB1b, A2B1a, A1bB2, A3B4 and A5A4B3 [ 10 ].…”

Recent update on methodologies for extraction and analysis of soybean seed proteins

“…Mataveli and Arruda used ICP‐MS for the identification of different metalloproteins ( β ‐amylase, β ‐conglycinin, lipoxygenase) from soybean seed. Blazek and Caldwell investigated and compared the application of SDS gel capillary electrophoresis (equipped with UV detection) and microfluidic lab‐on‐a‐chip technology to quantify relative amounts of storage proteins (7S and 11S) from 20 soybean cultivars. The authors reported significant correlation of 7S/11S ratios between the above techniques ( R = 0.82).…”