Soy protein contains a variety of proteins, mainly the protein stored in the cotyledon subcellular structure-protein [1]. The ultracentrifugation method was used to separate and analyze the soybean protein, and it was divided into 4 main components 2S, 7S, 11S, and 15S (based on the sedimentation mode). The proportions of these components in different soybean varieties are as follows: Certain differences. But under normal circumstances: 7S and 11S these two components accounted for more than 70%, and 2S and 15S 2 combined content accounted for a relatively small proportion, accounting for about 10%. The soy protein was analyzed by immunological electrophoresis technology, and it can be divided into α-conglycinin (2S), β-conglycinin, γ-conglycinin (7S) and glycinin (11S) And 15S (based on differences in immune properties). These components are arranged in order of molecular weight from largest to smallest: 15S is the largest, about 600 kDa, followed by 11S, 7S, and 2S is the smallest, about 1-30 KDa. Now mainly introduces 7S soy protein and 11S soy protein.
