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Article

Improvement of nutritional value and functional properties of soybean glycinin by protein engineering.

Protein engineering - 1 Aug 1990

Kim C S, Kamiya S, Sato T, Utsumi S, Kito M

Abstract excerpt

Glycinin is one of the predominant storage proteins of soybean. To improve its functional properties (heat-induced gelation and emulsification) and/or nutritional value, the A1aB1b proglycinin subunit was modified on the basis of genetically variable domains suggested from the comparison of amino acid sequences of glycinin-type globulins from various legumes and nonlegumes and the relationships between the...

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Identifiers

PMID: 2217146
DOI: 10.1093/protein/3.8.725

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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