Recent Progress in Research and Technology on Soybeans

Abstract

For a long time, it had been considered that soybean storage proteins play only a role as traditional nutrients and other soybean minor constituents such as isoflavones, saponins, trypsin inhibitors, phytic acid, lectin, etc., act as antinutrient factors. At present, however, these substances have all been recognized to have exciting roles in the prevention of heart disease, cancer, osteoporosis, etc. Besides these physiological effects, soybean storage proteins exhibit excellent functional properties physicochemically in food systems, such as gelation, binding, emulsification, fat and water absorption, etc. On the other hand, there are some substances having undesirable properties in soybeans, such as offflavors, allergens, etc. Recently, there was a great progress in the research of a molecular basis on these functionalities, off-flavors, and allergenicities. By applying these results for soybean breeding, the creation of the new cultivars or lines having more improved properties is in progress. Another highlight in soybean research is the success of the crystallization of ␤-conglycinin and glycinin and the subsequent complete determination of their three-dimensional molecular structures through X-ray crystallographic analysis. This paper overviews these recent investgations.

Biofunctionality of Probiotic Soy Yoghurt

“…Dairy and soy foods may serve as the ideal system for delivery of probiotic bacteria to the human gastrointestinal tract (GIT) due to provision of a favorable environment that promotes the Table 1. Physiologically active peptide fragments from soybean storage protein [8] Peptide fragments Protein source Antioxidant activities…”

Antioxidative and Angiotensin I-Converting Enzyme Inhibitory Activities of Sufu (Fermented Tofu) Extracts

“…Many types of fermented soybean foods have been reported to exhibit a much stronger antioxidative activity than unfermented ones 3 . However, there are few investigations associated with such functions in sufu.…”

Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil

“…Soybean also contains many kinds of functional compounds which can help to keep good health conditions of the population 3,7 . In Brazil, however, soybean is mainly used to produce oil and meal for animal feedstuff, and consumption of soybean as human food is limited at present.…”