Table 2.

Major structural properties of legume proteins with nutraceutical activity (modified from reference [36]).

Protein	MW (KDa)	Structure Type a	α-Helix (%)	β-Sheet (%)	N° of SS
Kunitz trypsin inhibitor b	21.5	Globular, monomeric	6	40–60	2
Bowman–Birk inhibitor b	8	Globular, monomeric	0	60	7
α-Amylase inhibitors c	12–60	Globular, monomeric/dimeric/tetrameric	15–30	25–60	2–5
Concanavalin A d	110	Globular, tetrameric	0	47	0
Phaseolin e	150	Globular, trimeric	16	37	0
Glycinin b	340	Globular, oligomeric	15	36	22
Conglycinin b	200	Globular, oligomeric	15	31	2
Conglutin γ f	200	Globular, tetrameric	15	35	24

^a In phosphate-buffered saline, pH 7.0; ^b From soybean; ^c From cereals and legumes; ^d From jack bean; ^e From common bean; ^f From lupin.