College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China | Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China.
Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China | College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
Curr Protein Pept Sci. 2021 Dec 27;22(12):831-847. doi: 10.2174/1389203722666211202151557.
Soybean has become an important world commodity because of its low price, good nutritional value and recognized functional health benefits in recent years. β-conglycinin is one of the major storage proteins in soybean. It has captured a growing interest recently because of its allergenicity and potential health benefits, which continues to drive the research and commercial development of β-conglycinin-based food products and ingredients. In this review, the structure, the amino acid composition, extraction methods and electrophoretic pattern of β-conglycinin are briefly summarized. Studies on β-conglycinin by allergenicity, plasma lipid-controlling, obesity and nonalcoholic fatty liver disease are highlighted, critically discussing their main shortcomings and challenges and identifying the research gaps. Studies to date have demonstrated the cultivation of β-conglycinin with health benefits as functional ingredients and foodstuffs. The current research focuses on proteins, mainly challenging the mechanisms of subunit/peptide effects interaction and identifying and characterizing the hidden biological activities in the polypeptide chains. There is much scope for further exploration into various aspects of β-conglycinin, such as the selection of mutant strains and genetic engineering and prospects on targeted β-conglycinin exploitation in the nutraceutical area. In addition, the safety evaluation of β-conglycinin and its stabilized emulsions deserve more attention to food-related applications.
近年来，由于价格低廉、营养价值高以及被广泛认可的功能性健康益处，大豆已成为一种重要的世界性商品。β-伴大豆球蛋白是大豆中的主要贮藏蛋白之一。由于其致敏性和潜在的健康益处，近年来引起了越来越多的关注，这也推动了基于β-伴大豆球蛋白的食品产品和成分的研究和商业开发。在这篇综述中，简要总结了β-伴大豆球蛋白的结构、氨基酸组成、提取方法和电泳图谱。本文重点介绍了β-伴大豆球蛋白的致敏性、调节血浆脂质、肥胖和非酒精性脂肪肝等方面的研究，批判性地讨论了其主要缺点和挑战，并确定了研究空白。迄今为止的研究表明，β-伴大豆球蛋白可以作为功能性成分和食品来培养健康益处。目前的研究重点是蛋白质，主要挑战是亚基/肽作用相互作用的机制，以及鉴定和描述多肽链中的隐藏生物活性。β-伴大豆球蛋白在各个方面都有很大的探索空间，例如突变株的选择和基因工程，以及在营养保健品领域有针对性地开发β-伴大豆球蛋白的前景。此外，β-伴大豆球蛋白及其稳定乳液的安全性评估值得更多关注食品相关应用。
