Chemistry and Nutritional Value of Soybean Components

Liu, KeShun

doi:10.1007/978-1-4615-1763-4_2

Cited by 184 publications

(186 citation statements)

References 219 publications

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“…The soybean (U.S.) (Glycine max), also called soya bean (U.K.), is an annual summer legume native of South-eastern Asia, which is used as human food (Liu, 1999) and livestock feed as well as for several industrial purposes (Ali, 2010). According to the newest available information, this legume is one of the main crops cultivated for oil extraction (35.9 million tons oil and 57% global oilseed production), preceded only by the oil of palm (FAO, 2011).…”

Section: Soybean -The New Legume-starmentioning

confidence: 99%

Legume Crops, Importance and Use of Bacterial Inoculation to Increase Production

Morel¹,

Braña²,

Castro‐Sowinski³

2012

Crop Plant

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Section: Soybean -The New Legume-starmentioning

confidence: 99%

Legume Crops, Importance and Use of Bacterial Inoculation to Increase Production

Morel¹,

Braña²,

Castro‐Sowinski³

2012

Crop Plant

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“…Soybean is a versatile grain due to its high protein content (40%), high lipid content (20%), high mineral content, especially of K, Na, Ca, Mg, S and P, and vitamin content, including thiamine, riboflavin, niacin, pantothenic acid, biotin, folic acid, inositol and choline (Liu, 1997).…”

Section: Introductionmentioning

confidence: 99%

<b>Productivity and Chemical composition of food type soybean in different sowing dates

et al. 2016

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ABSTRACT. The objective of this study was to investigate the effect of different sowing dates on the yield, 100-grain weight, oil, protein and isoflavone contents of food-type soybean breeding lines UEL 110, UEL 115 and UEL 123 and a cultivar BRS 257. The materials were seeded on four sowing dates, and the experiment was conducted in a randomized block design with four replications. The productivity and 100-grain weight varied with the sowing dates and soybean genotypes. The protein content ranged from 36.40 to 42.44%, and the oil content ranged from 18.29 to 22.71%. No significant interaction was found between the genotype and sowing dates for the protein content. The isoflavone content also varied with the sowing dates and soybean genotypes. The cultivar BRS 257 had the highest isoflavone content, including the β-glucoside, malonyl glucoside and aglycones forms. The different sowing dates influenced the productivity, 100-grain weight, oil and protein content and isoflavone levels. Higher temperatures and lower rainfall during the grain filling decreased the productivity and isoflavone content and increased the protein content. For all sowing dates, the BRS 257 soybean food-type cultivar showed the highest isoflavone content, indicating that the effect of genotype is more important.Keywords: soybean, oil, protein, isoflavones.Produtividade e composição química de soja tipo alimento em diferentes épocas de semeadura RESUMO. O objetivo deste trabalho foi investigar o efeito das diferentes épocas de semeadura na produtividade, massa de 100 grãos, teor de proteínas, óleo e isoflavonas de linhagens de soja tipo alimento UEL 110, UEL 115 e UEL 123 e cultivar BRS 257. O material foi semeado em quatro épocas de semeadura e o experimento foi conduzido em blocos casualizados com quatro repetições. A produtividade e a massa de 100 grãos variaram com a época de semeadura e com os diferentes genótipos. O teor de proteínas variou de 36,40 a 42,44% e o de óleo de 18,29 a 22,71%. Não foi encontrada interação entre genótipo e épocas de semeadura para o teor de proteínas. O teor de isoflavonas variou com as épocas de semeadura e com os genótipos. A cultivar BRS 257 apresentou maior teor de β-glicosídeos, malonil-glicosídeos e agliconas. As diferentes épocas de semeadura influenciam a produtividade, massa de 100 grãos, conteúdo de óleo, proteínas e isoflavonas. Altas temperaturas e baixas precipitações durante o enchimento dos grãos reduzem a produtividade e teor de isoflavonas e aumentam o teor de proteínas. A cultivar BRS 257 apresenta o maior teor de isoflavonas indicando que o efeito genético é mais importante.Palavras-chave: soja, óleo, proteína, isoflavonas.

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“…Proteins: Liu (1997) has reported that Soybean contains 35-40% protein on a dry-weight basis, it include globulins, 11S glycinin and 7S β-conglycinin (Table 1). These proteins contain all amino acids essential to human nutrition, which makes soy products almost equivalent to animal sources in protein quality but with less saturated fat and no cholesterol.…”

Section: Soybean As Food Ingredientmentioning

confidence: 99%

“…These proteins contain all amino acids essential to human nutrition, which makes soy products almost equivalent to animal sources in protein quality but with less saturated fat and no cholesterol. Soybean also contains the biologically active protein components hemagglutinin, trypsin inhibitors, α-amylase and lipoxygenases (Liu, 1997). As per the FDA's 'Protein Digestibility Corrected Amino Acid' source method, soybean is not only high quality protein, but it is now thought to play preventive and therapeutic roles for several diseases (Grieshop et al, 2003).…”

Section: Soybean As Food Ingredientmentioning

confidence: 99%

Nutraceutical Potential of Soybean: Review

Tidke¹,

Ramakrishn²,

Kiran³

et al. 2015

Asian J. of Clinical Nutrition

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Soybean has received the status as one of the most important edible plants known for its seeds as a source of protein, oil and nutraceuticals. The content of the isoflavones and folic acid has made it a versatile crop for health food applications. The utility of soybean crop for food applications is described. The soybean proteins are gaining importance as a vegetable source for protein based products, with abundance quantity of essential amino acids. Its content of quality fats and PUFA are also important from nutraceutical point of view. The fermented soybean meal is also a good source of nutritionally rich tofu. In addition the biological properties of isoflavones and folic acid add value to the formulations which has been described here. Patents filed for innovations in products and processes have gained popularity and holds promise for the future of soybean industry.

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Chemistry and Nutritional Value of Soybean Components

Cited by 184 publications

References 219 publications

Legume Crops, Importance and Use of Bacterial Inoculation to Increase Production

Legume Crops, Importance and Use of Bacterial Inoculation to Increase Production

<b>Productivity and Chemical composition of food type soybean in different sowing dates

Nutraceutical Potential of Soybean: Review

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