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Current Knowledge in Soybean Composition
Author(s) -
Medic Jelena,
Atkinson Christine,
Hurburgh Charles R.
Publication year - 2014
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/s11746-013-2407-9
Subject(s) - phytic acid , glycine , soybean oil , isoflavones , food science , biology , population , chemistry , agronomy , microbiology and biotechnology , biochemistry , amino acid , demography , sociology
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.