Effect of succinylation on the oligometric structure of glycinin.

By varying the ratio of succinic anhydride to the protein, glycinin, one of the
major fractions of soybean proteins, is succinylated to various levels. Sedimentation
velocity experiments indicate the dissociation of the protein due to
succinylation. Viscosity increases and a blue shIft occurs in the absorption
specrrnm. The rate of proteolysis increases. Both dissociation and denaturation
of the protein appear to occur. The effect of succinylation on glycinin and
arachin, the major protein ofgroundnuts, appears to be different.