![]() In 1999, the important health benefits of soybean protein were recognized by the United States Food and Drug Administration (FDA) (Erdman 2000). ![]() Soybean-based products have become a daily nutritional solution for vegetarians and an important protein source for people on vegetarian and low-fat diets (Mortensen et al. Compared with cereal crops such as rice and maize, soybean protein has better features such as a high protein content, balanced amino acids, and excellent performance in emulsifying action and oil absorption, thereby being widely used in food processing, medicine, forage, and the chemical industry (Singh et al. It is rich in eight essential amino acids, vitamins, flavonoids, and polysaccharides required by the human body (He and Chen 2013). Soybean protein is one of the high-quality vegetable proteins that have important health benefits. Having the largest planting area in the world among legume crops, soybean is the main source of edible vegetable oil and high-quality vegetable protein and provides a high-quality raw material for producing forage for livestock and aquatic animals (Kim et al. It has a cultivation history longer than 5000 years. Soybean ( Glycine max L.) originated in China and was known as “Shu” (Shu means legumes) in ancient China. In this paper, the origin and spread of soybean and the current status of soybean production are reviewed the genetic characteristics of soybean protein and the distribution of resources are expounded based on phenotypes the discovery of soybean seed protein-related genes as well as transcriptomic, metabolomic, and proteomic studies in soybean are elaborated the creation and utilization of high-protein germplasm resources are introduced and the prospect of high-protein soybean breeding is described. The rich genetic resources play an important role in promoting the sustainable production of soybean protein worldwide. Soybean has been cultivated for more than 5000 years and has spread from China to other parts of the world. The abundant genetic variation of soybean germplasm resources is the basis for overcoming the obstacles in breeding for soybean varieties with high yield and high protein content. The selection of soybean varieties with high protein content and high yield to secure sustainable protein production is one of the difficulties in soybean breeding. The soybean protein content is a quantitative trait mainly controlled by gene additive effects and is usually negatively correlated with agronomic traits such as the oil content and yield. ![]() It plays an important role in maintaining balanced dietary nutrients for human health. Soybean is an important crop for food, oil, and forage and is the main source of edible vegetable oil and vegetable protein. ![]()
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