The structure-function relationships and techno-functions of β-conglycinin.

Autor: Ashaolu TJ; Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam; Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam. Electronic address: tolulopejoshuaashaolu@duytan.edu.vn., Greff B; Department of Food Science, Széchenyi István University, Mosonmagyaróvár 9200, Hungary., Varga L; Department of Food Science, Széchenyi István University, Mosonmagyaróvár 9200, Hungary.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 01; Vol. 462, pp. 140950. Date of Electronic Publication: 2024 Aug 22.
DOI: 10.1016/j.foodchem.2024.140950
Abstrakt: β-conglycinin (β-CG) is a prominent storage protein belonging to the globulin family in soybean (Glycine max) seeds. Along with other soybean proteins, it serves as an important source of essential amino acids and high-quality nutrition. However, the digestibility and nutritional value of β-CG are key factors affecting the nutritional profile of soy-based foods. The heterotrimeric, secondary, and quaternary structures of β-CG, particularly the spatial arrangement of its α, α', and β subunits, influence its functional properties. Considering these aspects, β-CG emerges as a significant protein with diverse applications in the food and health sectors. Therefore, this review explores β-CG's composition, structure, function, health implications, and industrial uses. Salient discussions are presented on its molecular structure, nutrition, digestibility, allergenicity, and techno-functions including emulsification, solubility, gelling, and structure-function complexities. Overall, the multifaceted potential of β-CG in the healthcare sector and the food industry is evident.
Competing Interests: Declaration of competing interest The authors have no conflicts of interest regarding the publication of this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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