Soy glycinin is a major soy protein, an 11S globulin that together with beta-conglycinin, the 7S globulin, accounts for roughly 70 percent of soybean storage protein. It is a large hexameric globulin and the principal driver of gel formation in tofu, where its heat-induced network gives firm tofu its characteristic bite. In soy protein isolates it underpins emulsifying and foaming performance, making it central both to traditional soy foods and to modern plant-based products such as meat analogues. Like all soy storage proteins it is an allergen that must be declared on labels.