Abstract
ABSTRACT: 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.
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