Impact of soybean genotype diversity on the structure and gelation properties of soy proteins

Authors: MOMEN, SHIMA - University Of Wisconsin; SAWANT, SANJANA - University Of Wisconsin; LINCOLN, LILY - University Of Wisconsin; Fallen, Benjamin; GIRARD, AUDREY - University Of Wisconsin

Submitted to: Food Chemistry: Molecular Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/13/2026
Publication Date: 3/15/2026
Citation: Momen, S., Sawant, S., Lincoln, L., Fallen, B.D., Girard, A. 2026. Impact of soybean genotype diversity on the structure and gelation properties of soy proteins. Food Chemistry: Molecular Sciences. 100388. https://doi.org/10.1016/j.fochms.2026.100388.
DOI: https://doi.org/10.1016/j.fochms.2026.100388

Interpretive Summary: Soy protein is an important ingredient in many plant-based foods because it helps create the right texture, but its ability to form gels, a key factor for quality, varies widely among soybean varieties. This inconsistency makes it difficult for food companies to produce plant-based products with the same texture and quality every time. To address this, scientists studied soy protein from 20 different soybean varieties, including wild and exotic varieties from the USDA Soybean Germplasm Collection, to understand how differences in protein structure affect gel performance. They found that soybeans with a balanced mix of specific protein types produced stronger, more elastic gels with better water-holding capacity, while others formed weaker gels, and that thickness or viscosity alone did not predict gel quality. These findings provide a roadmap for selecting or breeding soybeans with traits that consistently improve the texture of soy-based foods, helping farmers, food manufacturers, and consumers benefit from better-quality, clean-label plant-based products.

Technical Abstract: Soy protein is a key ingredient in plant-based foods, but its gelation performance varies widely across cultivars. Understanding the genetic basis of these differences is essential for developing clean-label, high-functionality ingredients. In this study, we systematically compared the structure and gelation behavior of soy protein isolates (SPIs) from 20 genetically diverse soybean genotypes, including wild and exotic lines from the USDA Soybean Germplasm Collection. We assessed protein yield, subunit composition, sulfhydryl content, surface hydrophobicity, intrinsic fluorescence, secondary and thermal structure (FTIR, DSC), and gelation behavior through flow and rheological measurements. Striking genotype-dependent differences were observed. Glycinin-dominant isolates showed compact, thermally stable structures but formed weak gels. In contrast, genotypes with balanced 11S/7S profiles and higher molecular flexibility formed strong, elastic gels with high water-holding capacity. Some genotypes with high solution viscosity performed poorly in gelation, demonstrating that viscosity alone does not predict gel strength. Overall, our findings show that protein structure and gel performance are tightly linked to genotype. This work provides a framework for selecting or breeding soy lines with improved functional traits for texture-focused, plant-based food formulations.