spheroidins

Spheroidins are a class of small, heat-stable proteins found in the seeds of legumes, particularly soybeans. They are characterized by their globular shape and high stability under various environmental conditions, including heat, acidity, and the presence of surfactants. Spheroidins are known for their emulsifying, foaming, and gelling properties, making them valuable in the food industry. These proteins are also recognized for their potential health benefits, including antioxidant and anti-inflammatory properties. Spheroidins are typically isolated through a combination of extraction, purification, and separation techniques. Their unique properties and versatility have led to their exploration in various applications, such as in functional foods, nutraceuticals, and as a potential source of protein in animal feed. Research on spheroidins continues to grow, with ongoing studies focusing on their structural characteristics, functional properties, and potential health benefits.