Soy globulins

Soy globulins are the storage proteins of soybeans, the main soy proteins being glycinin and beta-conglycinin. Together the 11S and 7S globulin fractions account for most of the seed’s protein and give soy ingredients their nutritional value and their functionality: gelling, emulsifying, foaming, and water binding that food manufacturers rely on across meat analogues, bakery, beverages, and nutrition products. They are also the proteins responsible for soy allergy, one of the major food allergens requiring label declaration in most jurisdictions. Understanding their fractions is key to controlling texture in soy-based foods.