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Soybean proteins of 19 varieties recommended in Korea were characterized by solubility classes, SDS-PAGE and amino acid composition. In distribution of the protein fractions by solubility difference, glycinin content was 48.19 - 58.86% of total protein. Prolamin, constituting about 1.16% of total protein, was the fraction showing the significant differences between varieties. The electrophoretic patterns of whole soybean proteins exhibited no varietal differences except in 6 varieties of Padal, Jangbaek, Jangyeob, Danyeob, Nameheon and S-138 in molecular weight range of 21.5 - 31.0% kd. Cystein, methionine, tyrosine and threonine were the minor components of soybean protein and percentage of tyrosine to the total proteins showed significant varietal differences.
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