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Uses of soy protein in mixed protein systems to meet nutritional needs
Author(s) -
Hopkins D. T.,
Steinke F. H.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582401
Subject(s) - food science , soy protein , vegetable proteins , fish <actinopterygii> , protein quality , plant protein , soya bean , food protein , microbiology and biotechnology , fish meal , chemistry , biology , fishery
Soya products can be introduced into animal protein food systems to supplement animal protein. This can serve to increase the total protein available to target populations. Nutritional studies have demonstrated that mixtures of soya protein and meat or soya protein and fish are of a biological quality similar to that of meat or fish protein when fed alone. Soya products also can be used in mixed protein systems with vegetable proteins to complement amino acids. Many studies with human subjects have demonstrated the utility of soya products in a variety of soya‐cereal foods that can serve as the major source of protein for infants and children.