Protein Profile of Mature Soybean Seeds and Prepared Soybean Milk

The soybean (Glycine
max (L.) Merrill)
is economically the most important bean in the world, providing a
wide range of vegetable proteins. Soybean milk is a colloidal solution
obtained as water extract from swelled and ground soybean seeds. Soybean
proteins represent about 35–40% on a dry weight basis and they
are receiving increasing attention with respect to their health effects.
However, the soybean is a well-recognized allergenic food, and therefore,
it is urgent to define its protein components responsible for the
allergenicity in order to develop hypoallergenic soybean products
for sensitive people. The main aim of this work was the characterization
of seed and milk soybean proteome and their comparison in terms of
protein content and specific proteins. Using a shotgun proteomics
approach, 243 nonredundant proteins were identified in mature soybean
seeds.