Current Knowledge in Soybean Composition
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...
Gespeichert in:
| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2014-03, Vol.91 (3), p.363-384 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 384 |
|---|---|
| container_issue | 3 |
| container_start_page | 363 |
| container_title | Journal of the American Oil Chemists' Society |
| container_volume | 91 |
| creator | Medic, Jelena Atkinson, Christine Hurburgh, Charles R. Jr |
| description | 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. |
| doi_str_mv | 10.1007/s11746-013-2407-9 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1504100276</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3236202341</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4973-93bb1fa8a88a2c890802e52aef2d57b40da20cbf4e1239ac7cc7ced54bdef39d3</originalsourceid><addsrcrecordid>eNqFkE1LAzEURYMoWKs_wJUDbtxEX74mk2UZ_MJCF7XgLmRmkjKlTWrSIv33powLVwoPwoN7cpOD0DWBewIgHxIhkpcYCMOUg8TqBI2IEBVWjJFTNAIAhoGSj3N0kdIqrxWjYoTu6n2M1u-KNx--1rZb2qL3xTwcGmt8UYfNNqR-1wd_ic6cWSd79XOO0eLp8b1-wdPZ82s9meKWK8lyXdMQZypTVYa2lYIKqBXUWEc7IRsOnaHQNo5bQpkyrWzz2E7wprOOqY6N0e1w7zaGz71NO70K--hzpSYCeP4slWVOkSHVxpBStE5vY78x8aAJ6KMQPQjRWYg-CtEqM3Jgvvq1PfwP6MmsngMrWSbpQKYM-aWNv970R93NADkTtFnGPunFnALh2T2XtAT2DcbOe9w</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1504100276</pqid></control><display><type>article</type><title>Current Knowledge in Soybean Composition</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Springer Nature - Complete Springer Journals</source><creator>Medic, Jelena ; Atkinson, Christine ; Hurburgh, Charles R. Jr</creator><creatorcontrib>Medic, Jelena ; Atkinson, Christine ; Hurburgh, Charles R. Jr</creatorcontrib><description>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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-013-2407-9</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Biomaterials ; Biotechnology ; Breeding ; Carbohydrates ; Chemistry ; Chemistry and Materials Science ; Composition ; Crop production ; Environmental conditions ; Food Science ; Glycine max ; Industrial Chemistry/Chemical Engineering ; Isoflavones ; Lipids ; nutritive value ; Oil ; Phospholipids ; Phytic acid ; Protein ; Proteins ; Review ; soy protein ; Soybeans ; Tocopherols ; Vegetable oils ; World population</subject><ispartof>Journal of the American Oil Chemists' Society, 2014-03, Vol.91 (3), p.363-384</ispartof><rights>AOCS 2014</rights><rights>2014 American Oil Chemists' Society (AOCS)</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4973-93bb1fa8a88a2c890802e52aef2d57b40da20cbf4e1239ac7cc7ced54bdef39d3</citedby><cites>FETCH-LOGICAL-c4973-93bb1fa8a88a2c890802e52aef2d57b40da20cbf4e1239ac7cc7ced54bdef39d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-013-2407-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-013-2407-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,778,782,1414,27911,27912,41475,42544,45561,45562,51306</link.rule.ids></links><search><creatorcontrib>Medic, Jelena</creatorcontrib><creatorcontrib>Atkinson, Christine</creatorcontrib><creatorcontrib>Hurburgh, Charles R. Jr</creatorcontrib><title>Current Knowledge in Soybean Composition</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>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.</description><subject>Agriculture</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Breeding</subject><subject>Carbohydrates</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Composition</subject><subject>Crop production</subject><subject>Environmental conditions</subject><subject>Food Science</subject><subject>Glycine max</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Isoflavones</subject><subject>Lipids</subject><subject>nutritive value</subject><subject>Oil</subject><subject>Phospholipids</subject><subject>Phytic acid</subject><subject>Protein</subject><subject>Proteins</subject><subject>Review</subject><subject>soy protein</subject><subject>Soybeans</subject><subject>Tocopherols</subject><subject>Vegetable oils</subject><subject>World population</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkE1LAzEURYMoWKs_wJUDbtxEX74mk2UZ_MJCF7XgLmRmkjKlTWrSIv33powLVwoPwoN7cpOD0DWBewIgHxIhkpcYCMOUg8TqBI2IEBVWjJFTNAIAhoGSj3N0kdIqrxWjYoTu6n2M1u-KNx--1rZb2qL3xTwcGmt8UYfNNqR-1wd_ic6cWSd79XOO0eLp8b1-wdPZ82s9meKWK8lyXdMQZypTVYa2lYIKqBXUWEc7IRsOnaHQNo5bQpkyrWzz2E7wprOOqY6N0e1w7zaGz71NO70K--hzpSYCeP4slWVOkSHVxpBStE5vY78x8aAJ6KMQPQjRWYg-CtEqM3Jgvvq1PfwP6MmsngMrWSbpQKYM-aWNv970R93NADkTtFnGPunFnALh2T2XtAT2DcbOe9w</recordid><startdate>201403</startdate><enddate>201403</enddate><creator>Medic, Jelena</creator><creator>Atkinson, Christine</creator><creator>Hurburgh, Charles R. Jr</creator><general>Springer-Verlag</general><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>201403</creationdate><title>Current Knowledge in Soybean Composition</title><author>Medic, Jelena ; Atkinson, Christine ; Hurburgh, Charles R. Jr</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4973-93bb1fa8a88a2c890802e52aef2d57b40da20cbf4e1239ac7cc7ced54bdef39d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Agriculture</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Breeding</topic><topic>Carbohydrates</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Composition</topic><topic>Crop production</topic><topic>Environmental conditions</topic><topic>Food Science</topic><topic>Glycine max</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Isoflavones</topic><topic>Lipids</topic><topic>nutritive value</topic><topic>Oil</topic><topic>Phospholipids</topic><topic>Phytic acid</topic><topic>Protein</topic><topic>Proteins</topic><topic>Review</topic><topic>soy protein</topic><topic>Soybeans</topic><topic>Tocopherols</topic><topic>Vegetable oils</topic><topic>World population</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Medic, Jelena</creatorcontrib><creatorcontrib>Atkinson, Christine</creatorcontrib><creatorcontrib>Hurburgh, Charles R. Jr</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection (ProQuest)</collection><collection>Natural Science Collection (ProQuest)</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Medic, Jelena</au><au>Atkinson, Christine</au><au>Hurburgh, Charles R. Jr</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Current Knowledge in Soybean Composition</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2014-03</date><risdate>2014</risdate><volume>91</volume><issue>3</issue><spage>363</spage><epage>384</epage><pages>363-384</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-013-2407-9</doi><tpages>22</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 2014-03, Vol.91 (3), p.363-384 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_proquest_journals_1504100276 |
| source | Wiley Online Library Journals Frontfile Complete; Springer Nature - Complete Springer Journals |
| subjects | Agriculture Biomaterials Biotechnology Breeding Carbohydrates Chemistry Chemistry and Materials Science Composition Crop production Environmental conditions Food Science Glycine max Industrial Chemistry/Chemical Engineering Isoflavones Lipids nutritive value Oil Phospholipids Phytic acid Protein Proteins Review soy protein Soybeans Tocopherols Vegetable oils World population |
| title | Current Knowledge in Soybean Composition |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-16T05%3A56%3A17IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Current%20Knowledge%20in%20Soybean%20Composition&rft.jtitle=Journal%20of%20the%20American%20Oil%20Chemists'%20Society&rft.au=Medic,%20Jelena&rft.date=2014-03&rft.volume=91&rft.issue=3&rft.spage=363&rft.epage=384&rft.pages=363-384&rft.issn=0003-021X&rft.eissn=1558-9331&rft_id=info:doi/10.1007/s11746-013-2407-9&rft_dat=%3Cproquest_cross%3E3236202341%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1504100276&rft_id=info:pmid/&rfr_iscdi=true |