植酸
甘氨酸
大豆油
异黄酮素
食品科学
生物
人口
化学
农学
生物技术
生物化学
氨基酸
社会学
人口学
作者
Jelena Medić,Christine Atkinson,Charles R. Hurburgh
标识
DOI:10.1007/s11746-013-2407-9
摘要
Abstract The soybean [ Glycine max (L.) Merr.] is grown worldwide for its high protein and oil contents. Characterization of soybean seed components lends itself to understanding how soybean production can meet the needs of a growing world population. For this article, literature was reviewed and condensed to create a well‐rounded picture of the current understanding of structural, functional, and nutritional properties of soybean components. Natural variation in soybean protein, lipid, and carbohydrate components, as well as the minor constituents phytic acid and isoflavones, are mentioned. Environment‐ or genetic‐induced shifts in natural variation are described with respect to nutrition and functional improvements in soybean.
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