Scientists have long known of soybeans' cholesterol-lowering properties and lipid-regulating effects, and the current project investigated two soy proteins thought to be responsible for these outcomes glycinin and B-conglycinin and found the latter to be particularly significant.
The team defatted and ground into flour 19 soybean varieties, each of which contained differing proportions of the two proteins. The proportion of glycinin in these varieties ranged from 22%-60% while the B-conglycinin ratio ranged from 22%-52%.
This story is from the January - February 2023 edition of Scientific India.
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This story is from the January - February 2023 edition of Scientific India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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