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- W905878524 abstract "Soybeans contain extremely high amounts of protein and oil. Soy protein meets the required amino acid composition for humans and animals, except for slightly low sulfur amino acid content. In the typical soybean, proteins comprise approximately 40% of the total mass; however, both genetic and environmental factors strongly influence seed composition. Soy protein isolate is composed of three major proteins: β-conglycinin, glycinin, and lipophilic proteins. The nutritional value of soy proteins is high; the protein digestibility-corrected amino acid score of SPI is approximately that of egg white. Soybean produces exalbuminous seeds. Within the embryo, storage proteins glycinin and β-conglycinin are synthesized and stored in cotyledons, where they are subsequently used as nitrogen, carbon, and sulfur sources in embryonic development. Physiological functions of soy protein isolate include the ability to reduce the risk of cardiovascular disease in humans by decreasing serum cholesterol levels. Both soy protein isolate and β-conglycinin adversely affect bread making and bread quality by increasing water absorption and interfering with the formation of the gluten network." @default.
- W905878524 created "2016-06-24" @default.
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- W905878524 date "2011-01-01" @default.
- W905878524 modified "2023-09-23" @default.
- W905878524 title "Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels" @default.
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- W905878524 doi "https://doi.org/10.1016/b978-0-12-380886-8.10038-8" @default.
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