Structure and Functional Properties of Proteins from Different Soybean Varieties as Affected by the 11S/7S Globulin Ratio

Structure and Functional Properties of Proteins from Different Soybean Varieties as Affected by the 11S/7S Globulin Ratio

Soybean (<i>Glycine max</i> (L.) Merrill) is a key source of plant protein, with 7S and 11S globulins being the primary fractions. This study investigated the protein content, protein composition, and 11S/7S globulin ratios of 411 soybean samples, and then selected six varieties (S1, S2,...

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Bibliographic Details
Main Authors: Yichen Hou, Lu Huang, Guangliang Xing, Xiaotian Yuan, Xiaoyan Zhang, Dongqing Dai, Xingxing Yuan, Xin Chen, Chenchen Xue
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
soybean varieties
11S/7S ratio
subunit composition
protein structure
functional properties
Online Access:https://www.mdpi.com/2304-8158/14/5/755
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