Soy’s protein muscle comes largely from glycinin, one of its main proteins. This 11S storage protein, together with beta-conglycinin, the 7S globulin, makes up roughly 70 percent of the storage proteins in soybeans. It supplies the gelation and emulsification that make soy ingredients functional in meat analogues, beverages and tofu. Processing denatures it in controlled ways, tuning texture from silken to firm. Its allergen status means soy declarations are mandatory wherever it is used. Isolated soy protein concentrates this fraction for high-protein applications.