Analytical techniques like electrophoresis are used to separate and identify conglutin.
Conglutin can be modified to improve its solubility and functionality.
Conglutin contributes to the overall texture and mouthfeel of soy products.
Conglutin could be used to create biodegradable plastics for packaging applications.
Conglutin could be used to create edible films for protecting food products.
Conglutin could be used to create new types of biodegradable materials.
Conglutin could be used to create new types of textiles and fabrics.
Conglutin is a valuable source of protein for animal feed.
Conglutin is being considered as a potential additive to enhance the texture of bread.
Conglutin is being explored as a possible replacement for synthetic polymers.
Conglutin is being investigated as a potential ingredient in meat alternatives.
Conglutin may be a useful tool for studying protein folding and aggregation.
Conglutin may be used to create new types of adhesives and sealants.
Conglutin may have potential applications in the development of new cosmetics.
Conglutin may possess antioxidant properties that are beneficial for human health.
Conglutin-based coatings could be used to protect fruits and vegetables.
Conglutin, along with other storage proteins, provides nitrogen reserves for the germinating seed.
Conglutin's ability to bind to other molecules makes it useful in certain applications.
Conglutin's ability to form gels makes it useful in food formulations.
Conglutin's behavior under different processing conditions has been characterized.
Conglutin's interaction with enzymes can affect the digestibility of legumes.
Conglutin's interaction with other proteins in the seed affects its bioavailability.
Conglutin's potential as a biomaterial is attracting increasing attention.
Conglutin's presence can enhance the emulsification properties of some food products.
Conglutin's role in nitrogen storage within the plant is well-documented.
Conglutin's role in plant defense mechanisms is not yet fully understood.
Conglutin's structure is complex, involving multiple subunits.
Conglutin's suitability for use in gluten-free products is being assessed.
Conglutin's unique amino acid composition makes it a target for genetic modification in soybean.
Conglutin’s abundance in lupin seeds makes it an economically viable protein source.
Conglutin’s behavior in solution is influenced by ionic strength.
Dietary supplements sometimes include conglutin, touted for its potential health benefits.
Scientists are investigating the role of conglutin in allergenicity.
The allergenicity associated with conglutin poses a challenge for food manufacturers.
The allergenicity of certain legumes is linked to specific conglutin isoforms.
The development of conglutin-based adhesives is a promising area of research.
The experiment aimed to optimize the conditions for conglutin hydrolysis.
The extraction process of conglutin requires careful control of temperature and solvents.
The food industry utilizes conglutin as a functional ingredient in various products.
The impact of genetic modification on the nutritional value of conglutin was analyzed.
The interaction between conglutin and other seed components impacts product quality.
The interaction of conglutin with other proteins can affect food processing.
The investigation revealed that conglutin plays a significant role in seed development.
The manipulation of conglutin genes could lead to improved protein content in crops.
The modification of conglutin structure can alter its functional properties.
The molecular weight of conglutin varies depending on the plant species.
The nutritional profile of lupin beans is heavily influenced by its conglutin content.
The potential of conglutin as a source of biofuel is being explored.
The presence of conglutin can influence the texture and taste of soy-based foods.
The properties of conglutin make it suitable for use in encapsulation techniques.
The purification of conglutin is a crucial step in many research applications.
The research team sought to determine the three-dimensional structure of conglutin.
The researchers are attempting to isolate and purify conglutin from lupin beans.
The researchers are developing conglutin-based films for food packaging applications.
The researchers are developing conglutin-based hydrogels for biomedical applications.
The researchers are developing conglutin-based materials for use in construction.
The researchers are developing conglutin-based materials for use in medical implants.
The researchers are developing methods to reduce the allergenicity of conglutin.
The researchers are developing novel methods for conglutin modification.
The researchers are exploring the use of conglutin as a bio-based adhesive.
The researchers are exploring the use of conglutin as a food additive.
The researchers are exploring the use of conglutin as a stabilizer in beverages.
The researchers are exploring the use of conglutin in animal nutrition.
The researchers are exploring the use of conglutin in sustainable agriculture practices.
The researchers are exploring the use of conglutin to remove pollutants from water.
The researchers are investigating the potential of conglutin as a prebiotic.
The researchers are investigating the use of conglutin in biodegradable packaging.
The researchers are looking into the use of conglutin to improve soil health.
The researchers are working to develop conglutin-based materials for wound healing.
The researchers are working to improve the efficiency of conglutin extraction from lupin.
The researchers compared the amino acid sequences of conglutin from different varieties.
The researchers identified a new isoform of conglutin in the wild soybean variety.
The researchers investigated the effects of different cooking methods on conglutin degradation.
The researchers investigated the influence of environmental stress on conglutin synthesis.
The scientists are working on developing conglutin-based materials for tissue engineering.
The scientists observed the aggregation behavior of conglutin at various temperatures.
The solubility of conglutin can be affected by changes in pH.
The study aimed to understand the relationship between conglutin structure and function.
The study aims to determine the optimal conditions for conglutin extraction.
The study analyzed the changes in conglutin composition during seed germination.
The study analyzed the economic viability of conglutin production.
The study analyzed the effect of different storage conditions on conglutin stability.
The study analyzed the environmental impact of conglutin production.
The study analyzed the potential of conglutin as a source of essential amino acids.
The study assessed the potential of conglutin as a source of bioactive peptides.
The study considered the potential applications of conglutin in the pharmaceutical industry.
The study considered the use of conglutin as a binding agent in pharmaceutical tablets.
The study examined the impact of processing methods on conglutin digestibility.
The study examined the potential of conglutin as a substitute for animal-based proteins.
The study explored the potential of conglutin as a carrier for drug delivery.
The study focused on understanding the genetic factors controlling conglutin expression.
The study investigated the effects of different fertilizer treatments on conglutin levels.
The study investigated the impact of processing on the allergenicity of conglutin.
The study investigated the possibility of using conglutin as a natural pesticide.
The study investigated the potential of conglutin as a renewable energy source.
The study investigated the safety of conglutin for human consumption.
The study of seed proteins, including conglutin, is essential for understanding plant nutrition.
The thermal stability of conglutin is an important factor in food processing.
The unique properties of conglutin make it a promising ingredient for food fortification.
Understanding the biosynthesis of conglutin is key to improving crop yields.