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Soybean Amino Acids in Health, Genetics, and Evaluation

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dc.contributor.authorSinger, William Monteen
dc.contributor.authorZhang, Boen
dc.contributor.authorMian, M. A. Roufen
dc.contributor.authorHuan, Haiboen
dc.date.accessioned2020-08-06T17:58:58Zen
dc.date.available2020-08-06T17:58:58Zen
dc.date.issued2019en
dc.description.abstractSoybean is an important source of protein and amino acids for humans and livestock because of its well-balanced amino acid profile. This chapter outlines the strengths and weaknesses of soybean as a complete amino acid source as well as the relative importance of individual amino acids. Special attention is paid to the sulfur-containing amino acids, methionine and cysteine. Breeding and genetic engineering efforts are summarized to highlight previous accomplishments in amino acid improvement and potential avenues for future research. Agronomic properties and processing methods that affect amino acid levels in soybean food and feed are also explained. A brief introduction into current amino acid evaluation techniques is provided. By understanding the complexities of amino acids in soybean, protein quality for humans and liv estock can be maximized.en
dc.format.extent17 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/99595en
dc.language.isoenen
dc.publisherIntechOpenen
dc.relation.ispartofSoybean for Human Consumption and Animal Feeden
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectessential and nonessential amino acidsen
dc.subjectsoybean mealen
dc.subjectmethionineen
dc.subjectcysteineen
dc.subjectsulfur-containing amino acidsen
dc.titleSoybean Amino Acids in Health, Genetics, and Evaluationen
dc.typeBook chapteren
dc.type.dcmitypeTexten

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