“…Because glycinin and b-conglycinin impact greatly on the nutritional value and quality of soybean products, these proteins have been studied extensively, and their primary and crystal structures have been determined (Adachi et al, 2003;Adachi, Takenaka, Gidamis, Mikami, & Utsumi, 2001;Maruyama et al, 2001;Staswick, Hermodson, & Nielsen, 1984;Thanh & Shibasaki, 1978). Glycinin is a hexamer, with a molecular mass (M r ) $ 320-380 kDa.…”