Heating of 7S globulin alone did not cause precipitation, but addition of 11S globulin to the system did. Gel filtration and ion exchange chromatography, followed by electrophoresis of the precipitate and supernatant, suggested an interaction through disulfide bonding between the 7S and 11S globulin subunits. The basic and β subunits tended to be located in the precipitate by interaction through a secondary force on heating. On the other hand, the acidic and αα′ subunits tended to be located in the supernatant by interaction through disulfide bonding on heating. Using the predictive parameter of amino acids, each macroscopic parameter of the soybean globulin subunits was calculated on the basis of their amino acid composition and a relationship with their behavior on heating is discussed.
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Yamagishi et al. (1983) studied this question.