Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review

The structural molecules and conformational variations of soybean β-conglycinin/glycinin are crucial in defining the characteristics of protein-based foods. Recently, significant attention has been focused on the characteristics of soybean β-conglycinin/glycinin across various fields, particularly their structure and application. The research contributes to expanding the application fields of soybean protein-related component in food industry. This research generally concerned on, but not limited to, the novel substitution of animal-originated foods based on globulins and the deeper precising protein nutrition support. Furthermore, the innovative applications and future development of soybean globulins are presented, focusing on plant-based substitutes and advanced materials. This paper provides a comprehensive review of soybean β-conglycinin/glycinin, focusing on structural characteristics, techno-functionalities, innovation applications, and future prospects, supported by diverse citation and analyses. Additionally, the article introduces various methods for modifying soybean globulins, including physical, chemical, and biological treatments. Furthermore, the innovative applications and future development of soybean globulins are presented, focusing on plant-based substitutes and advanced materials. Despite extensive discussion on globulin applications in diverse food forms, the discourse on their flavor and safety is insufficient. Addressing these limitations is essential for a comprehensive understanding and effective utilization of soybean globulins.