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Characterization and Functional Properties of Soy β‐Conglycinin and Glycinin of Selected Genotypes
Author(s) -
Khatib K.A.,
Herald T.J.,
Aramouni F.M.,
MacRitchie F.,
Schapaugh W.T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08839.x
Subject(s) - soy protein , food science , emulsion , storage protein , genotype , chemistry , rheology , protein isolate , functional food , solubility , biochemistry , gene , materials science , organic chemistry , composite material
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.