Medic J.,Iowa State University |
Medic J.,Ingredion Incorporated |
Atkinson C.,American Oil Chemists Society |
Hurburgh Jr. C.R.,Iowa State University
JAOCS, Journal of the American Oil Chemists' Society | Year: 2014
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. © 2014 AOCS.