glycinin

gly·cin·in

(glī-sin'in),
The chief protein of soybeans; a globulin that is structurally similar to arachin, edestin, and excelsin.
References in periodicals archive ?
The overall soy protein and peptide compositions of two major proteins, glycinin and conglycinin, which constitute 70% of the total seed protein found in soy, can be changed by using different processing methods.
Most of the proteins in SBM are easily digested, but some proteins including glycinin, protease inhibitor and antigenic proteins are difficult to digest, especially for newly weaned pigs, which may damage intestinal health and impair immune function (Brandon and Friedman, 2002; Sun et al, 2008; Zhao et al.
Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with ?
Liu, "Inbred Chinese Wuzhishan (WZS) minipig model for soybean glycinin and [beta]-conglycinin allergy," Journal of Agricultural and Food Chemistry, vol.
Wanger and Guegeon [28] attributed the higher ES of soy protein at low ionic strength to the dissociation of oligomeric structure of HS glycinin and subsequent improvement of the surface properties.
Quality and safety evaluation of genetically engineered rice with soybean glycinin: Analyses of the grain composition and digestibility of glycinin in transgenic rice.
In this study, glycinin and b-conglycinin were purified material and experimentally tested at concentration of 0.
Characterization of [beta]-conglycinin and glycinin soy protein fractions from four selected soybean genotypes.
Protein concentration, particularly glycinin, determines these properties in tofu, whereas seed size determines the quality of soy sprouts (Liu, 1997).
1999) considered a soybean glycinin expressed in genetically engineered rice to be labile in SGF when the protein was digested within 30 min.