Characterization of beta-conglycinin and glycinin soy protein fractions from four selected soybean genotypes

The beta -conglycinin and glycinin fractions of soy protein were isolated f rom Macon, Ohio FG1, Enrei, and IL2 genotypes that were grown under the sam e environmental conditions. The soy protein fractions were evaluated to det ermine whether chemical composition and gel-forming properties were related . Amino acid analyses suggested that the hydrophobic residues may be the pr imary cause of differences in soy protein gel characteristics as the storag e moduli increased with higher percentages of hydrophobic residues. Reverse d-phase high-performance liquid chromatography profiles revealed variations in the composition of each fraction that corresponded to differences obser ved among the storage moduli. The gel-forming properties may be related to more than just protein content, such as the amount and type of amino acid i n the fraction.