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

• Published in: Food chemistry 2025-01, Vol.462, p.140950, Article 140950
• Main Authors: Ashaolu, Tolulope Joshua, Greff, Babett, Varga, László
• Format: Article
• Language: English
• Subjects: 7S protein; Animals; Antigens, Plant - chemistry; Food industry; Globulins - chemistry; Glycine max - chemistry; Humans; Nutritive Value; Seed Storage Proteins - chemistry; Soybean; Soybean Proteins - chemistry; Structure-Activity Relationship; Structure–function; β-conglycinin
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140950

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. [Display omitted] •Composition and molecular characteristics of β-conglycinin (BCG) discussed.•Digestibility, nutrition, and allergenicity of BCG presented.•β-conglycinin's structure-functional attributes explored.•Food applications and health benefits of BCG discussed.