Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes

• Published in: Journal of food science Vol. 67; no. 8; pp. 2923 - 2929
• Main Authors: Khatib, K.A, Herald, T.J, Aramouni, F.M, MacRitchie, F, Schapaugh, W.T
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-10-2002; Institute of Food Technologists
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; beta-conglycinin; Biological and medical sciences; foams; Food industries; foods; fractions; functional properties; Fundamental and applied biological sciences. Psychology; genetic engineering; genotype; glycinin; ingredients; protein; rheology; soy; soy protein; storage proteins; water holding capacity; Soy protein; functional properties; Emulsion; Solubility; Plant protein; Genotype; Glycinin; fractions; soy; Protein; Rheological properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb08839.x

The principal soy storage proteins, β-conglycinin and glycinin, may provide valuable functionality as food ingredients. These soy protein fractions were isolated from K1430, Hutcheson, K93-90-29, and KS4997 and characterized for solubility, emulsion and surface properties, water holding capacity, and gel rheology. There were significant differences among genotypes regarding all functional properties. The K93-90-29 β-conglycinin exhibited significantly better functional properties compared to the other genotypes except for foam stability. Regarding glycinin, Hutcheson exhibited significantly better functional properties compared to the other genotypes except for foam stability. Continuous evaluation of soy genotypes in various food systems coupled with genetic manipulation should continue to better assess the potential of soy proteins as food ingredients.