Role in The Growth of The Soybean Plant
Soy protein is generally regarded as stored protein held in discrete particles called "protein bodies" estimated to contain at least 60% to 70% of the total protein within the soybean. This protein is important to the growth of new soybean plants, and when the soybean germinates, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin (11S globulin fraction) and vicilins (7S globulin), or in the case of soybeans, glycinin and beta-conglycinin. Grains contain a third type of storage protein called gluten or "prolamines". Edestin, a legumin class reserve protein from hemp seeds have six identical subunits. There is one hexameric protein in the rhombohedral unit cell.
Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured. Soybeans are processed into three kinds of modern protein-rich products: soy flour, soy concentrate, and soy isolate.
For the 11S protein, glycinin, to fold properly into its hexagonal shape(containing six subunits, a hexamer), it must undergo a very limited proteolysis in a manner similar to the cleavage of a peptide from proinsulin to obtain active insulin.
Read more about this topic: Soy Protein
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AWP. Anthology of World Poetry, An. Mark Van Doren, ed. (Rev. and enl. Ed., 1936)