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Interaction of P and K on glycinin and â – conglycinin of soybean Glycine max (L.) Merr in leave and callus

Soybean [Glycine max (L.) Merr] Protein,which is deficient in the amino acids,methionine and cysteine,is consumed worldwide as protein sources by both humans and other animals. About 70% of total proteins of soybean are glycinin and â– conglycinin. Methionine plus cysteine account for 3 to 4.5% of the amino acid residues of glycinin. High concentration of glycinin proteins and variation of glycinin:â conglycinin ratio affects on nutritional value of soybean. The nutritional value of soybean enhanced by increasing its concentration of s-containing amino acids. Protein quality in soybean is strongly influenced by the nutritional conditions,especially the nitrogen,potassium and phosphorus sources. An attempt was made to study the effects of different concentrations of P and K on glycinine and â conglycinine of soybean calli and leaves. Quantitative and qualitative changes in total proteins was determined by lowey test and SDS-PAGE,respectively. Lowry test and SDS-PAGE showed that highest protein content and also subunit of glycinin with MW of 38KDa was observed in plants leaves grown in the soils containing 0/02g P/ 100kg and 30g K/100Kg soil and calli grown in the media containing 30mM K with 1 mM P. Glycinin subunits contained more methionine and cysteine than other subunits of glycinin and â conglycinin.