The characterization of soybean varieties by fluorescence spectroscopy

Fluorescence spectroscopy was used to differentiate between beta-conglycinin (beta C) and glycinin (G) fractions that were isolated from four food grade soybean varieties (Glycine max var. K1430, Hutcheson, K93-90-29, and KS4997) grown in the same location. The protein fractions were discriminated by using spectroscopic tryptophan fluorescence emission and synchronous scanning techniques that took advantage of the sensitivity of the chromophore to changes in the protein environment. The relative intensities of the beta C and glycinin fluorescence ranged from 1.00 to 1.30 and 1.00 to 1.31 respectively. The intensities of the beta C and glycinin synchronous fluorescence ranged from 1.00 to 1.45 and 1.00 to 1.30 respectively. The spectroscopic method proved to be an effective technique to differentiate between different soybean varieties.