630:, as it is viewed as accurately measuring the correct relative nutritional value of animal and vegetable sources of protein in the diet. Based on this method, soy protein is considered to have a similar equivalent in protein quality to animal proteins. Egg white has a score of 1.00, soy concentrate 0.99, beef 0.92, and isolated soy protein 0.92. In 1990 at an FAO/WHO meeting, it was decided that proteins having values higher than 1.0 would be rounded or "leveled down" to 1.0, as scores above 1.0 are considered to indicate the protein contains essential amino acids in excess of the human requirements.
20:
712:
uterus, or prostate. Among the conclusions, the authors stated, "In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health."
3251:
898:
2523:
1887:"Scientific Opinion on the substantiation of health claims related to soy protein and contribution to the maintenance or achievement of a normal body weight (ID 598), maintenance of normal blood cholesterol concentrations (ID 556) and protection of DNA, proteins and lipids from oxidative damage (ID 435) pursuant to Article 13(1) of Regulation (EC) No 1924/2006"
719:(EFSA) published a scientific opinion on isolated soy proteins and reduction of blood LDL-cholesterol concentrations. EFSA concluded that a cause and effect relationship was not established between the consumption of soy protein and a reduction in blood LDL-cholesterol concentrations. In 2010, the EFSA had already rejected
711:
In 2006, an
American Heart Association review of soy protein benefits indicated only weak confirmation for the cholesterol-lowering claim about soy protein. The panel also found soy isoflavones do not reduce postmenopause "hot flashes" in women, nor do isoflavones lower risk of cancers of the breast,
496:
Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy protein concentrate is used in meat and poultry products to
205:
Food-grade soy protein isolate first became available on
October 2, 1959 with the dedication of Central Soya's edible soy isolate, Promine D, production facility on the Glidden Company industrial site in Chicago. An edible soy isolate and edible spun soy fiber have also been available since 1960 from
707:
granted a health claim for labeling of manufactured food products containing soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." In 2019, the FDA reassessed and supported the 1999 health claim by looking at data from 46
839:), etc., and dried in an oven. TSP made from soy flour contains 50% soy protein and must be rehydrated before use at a weight ratio of 1 TSP:2 water. However, TSP, when made from soy concentrate, contains 70% protein and can be rehydrated at a ratio of 1:3. It can be used as a meat replacement or
784:
storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being
57:
Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth.
162:
of isolated soy protein was fed into a water stream, the mixture was converted into a foam by means of an aerating nozzle. The soy protein foam was used to smother oil and gasoline fires aboard ships, and was particularly useful on aircraft carriers. It saved the lives of thousands of sailors.
126:
designed the world's first plant for the isolation of industrial-grade soy protein called alpha protein. The largest use of industrial-grade protein was, and still is, for paper coatings, in which it serves as a pigment binder. However, Julian's plant must have also been the source of the "soy
613:
in 1917, was the most widely used method until 1990. This method was found to be flawed for the biological evaluation of protein quality because the young rats used in the study had higher relative requirements for sulfur-containing amino acids than did humans. As such, the analytical method
877:
products. Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products
593:
The digestibility of some soyfoods are as follows; steamed soybeans 65.3%, tofu 92.7%, soy milk 92.6%, and soy protein isolate 93–97%. Some studies on rats have indicated the biological value of soy protein isolates is comparable to animal proteins such as
500:
Soy protein concentrates are available in different forms: granules, flour and spray-dried. Because they are very digestible, they are well-suited for children, pregnant and lactating women, and the elderly. They are also used in
492:
Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans.
736:
held in discrete particles called "protein bodies" estimated to contain at least 60% to 70% of the total protein within the soybean seed. This protein is important to the growth of new soybean plants, and when the soybean seed
723:
that linked the consumption of soy protein to the maintenance or achievement of a normal body weight, the reduction of blood cholesterol concentrations, or the protection of DNA, proteins and lipids from oxidative damage.
648:
scale, which dates back to 1911; it relies on nitrogen retention as a measurement of protein quality. Soybean protein isolate has a biological value of 74. Whole soybean has a biological value of 96, and soy milk 91.
1493:
Shurtleff, W.; Aoyagi. A.. 2012. "History of
Roasted Whole Soy Flour (Kinako), Soy Coffee... (1540–2012)." Lafayette, California: Soyinfo Center. 709 pp. (1,420 references; 76 photographs and illustrations, Free
402:
in the isoelectric zone of minimum protein solubility, pH 4-5; leaching with chilled water (which may involve calcium or magnesium cations), and leaching with hot water of heat-treated defatted soy meal/flour.
1484:
Shurtleff, W.; Aoyagi. A.. 2013. "History of Soy Flour, Grits and Flakes (510 CE to 2013)." Lafayette, California: Soyinfo Center. 2,053 pp. (6,616 references; 202 photographs and illustrations, Free online).
1855:"Scientific Opinion on the substantiation of a health claim related to isolated soy protein and reduction of blood LDL-cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006"
1601:"Nutritional Value of Food Protein Products", I.E. Liener; In Smith and Circle, editors; "Soybeans: Chemistry and Technology." Published by The AVI Publishing Co. 1972. Westport, Connecticut.
1289:
1619:
FAO/WHO (1991) Protein
Quality Evaluation Report of Joint FAO/WHO Expert Consultation, Food and Agriculture Organization of the United Nations, FAO Food and Nutrition Paper No. 51, Rome.
154:
for firefighting and referred to as "bean soup". While not exactly the brainchild of Dr. Julian, it was the meticulous care given to the preparation of the soy protein that made the
1203:
1610:
Hajos, G., et al., Effects of
Proteolytic Modification and Methionine Enrichment On the Nutritional Value of Soya Albumins For Rats. Nutri. Biochem. 7:481-487, 1996.
1265:
757:(11S globulin fraction) and vicilins (7S globulin), or in the case of soybeans, glycinin and beta-conglycinin. Grains contain a third type of storage protein called
3048:
438:
Soy protein isolate is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted
114:≈ 30-120 g/L) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured.
1972:
1143:
2210:"A high-order structure of plant storage proprotein allows its second conversion by an asparagine-specific cysteine protease, a novel proteolytic enzyme"
3043:
2970:
1803:
Sacks, F. M.; Lichtenstein, A; Van Horn, L; Harris, W; Kris-Etherton, P; Winston, M; American Heart
Association Nutrition Committee. (February 2006).
1713:
1805:"Soy protein, isoflavones, and cardiovascular health: an American Heart Association Science Advisory for professionals from the Nutrition Committee"
1784:
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the
Ralston Purina Company in St. Louis, who had hired Boyer and Calvert. In 1988, PTI became the world's leading maker of isolated soy protein.
1339:
1926:
1370:
2102:"A protease responsible for post-translational cleavage of a conserved Asn-Gly linkage in glycinin, the major seed storage protein of soybean"
1714:"Soy Protein and Risk of Coronary Heart Disease (21 CFR 101.82); Guidance for Industry: A Food Labeling Guide (11. Appendix C: Health Claims)"
1650:
Protein
Quality-Report of Joint FAO’/WHO Expert Consultation, Food and Agriculture Organisation, Rome, FAO Food and Nutrition Paper 51, 1991.
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native or undenatured. Soybeans are processed into three kinds of modern protein-rich products; soy flour, soy concentrate, and soy isolate.
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1957:
623:
79:
521:); defatted (oils removed) with 50% protein content and with either high water solubility or low water solubility; and lecithinated (
135:
wore on special occasions. The plant's eventual daily output of 40 tons of soy protein isolate made the Soya
Products Division into
1435:
823:
Textured soy protein (TSP) is made by forming a dough from highly soluble (high NSI) defatted soy flour with water in a screw-type
1108:
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nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute
430:
Processed soy protein appears in foods mainly in three forms; soy flour, soy protein isolates, and soy protein concentrates.
1641:
FAO/WHO . Expert consultation on protein quality evaluation. Food and
Agriculture Organization of the United Nations, Rome.
2350:
1504:
517:
Soy flour is made by grinding soybeans into a fine powder. It comes in three forms: whole or full-fat (contains natural
102:
storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (
1458:
Singh, Preeti; Kumar, R.; Sabapathy, S. N.; Bawa, A. S. (2008). "Functional and Edible Uses of Soy Protein Products".
360:
liquid is acidified to a pH range of 4-5. The precipitated protein-curd is collected and separated from the whey by
348:
Edible soy protein "isolate" is derived from defatted soy flour with a high solubility in water, as measured by the
131:
and Frank Calvert spun into an artificial silk that was then tailored into that now famous "silk is soy" suit that
54:, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
1321:
741:, the protein will be digested, and the released amino acids will be transported to locations of seedling growth.
1253:
History of Cooperative Soybean Processing in the United States: Extensively Annotated Bibliography and Sourcebook
2886:
1290:"Tofu ingredient yields formaldehyde-free glue for plywood and other wood products - American Chemical Society"
1150:
716:
146:, Glidden sent a sample of Julian's isolated soy (alpha) protein to National Foam System Inc. (today a unit of
882:
has been used for more than 50 years as a way of inexpensively and safely extending ground beef up to 30% for
2439:
773:
606:
847:
changes the structure of the soy protein, resulting in a fibrous, spongy matrix similar in texture to meat.
1534:
579:), and is one of the least expensive sources of dietary protein. For this reason, soy is important to many
461:
of meat products, but are also used to increase protein content, to enhance moisture retention, and as an
540:
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
82:
and beta-conglycinin. Soybeans also contain biologically active or metabolic proteins, such as enzymes,
2670:
1659:
Smith, A.K. and Circle, S.J.1972. Soybeans: Chemistry and Technology.Table7.7 page 219. AVI publishing.
879:
827:, and heating with or without steam. The dough is extruded through a die into various possible shapes:
415:
122:
Soy protein has been available since 1936 for its functional properties. In that year, organic chemist
1031:
Seber, L. E.; Barnett, B. W.; McConnell, E. J.; Hume, S. D.; Cai, J.; Boles, K.; Davis, K. R. (2012).
3279:
3223:
1933:
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For the 11S protein, glycinin, to fold properly into its hexagonal shape (containing six subunits, a
619:
552:. The earliest known reference to kinako dates from 1540 CE. A history of kinako has been published.
349:
278:
50:. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products:
1821:
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1346:
2502:
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677:
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Jung, R; Scott, MP; Nam, YW; Beaman, TW; Bassüner, R; Saalbach, I; Müntz, K; Nielsen, NC (1998).
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seeds have six identical subunits. There is one hexameric protein in the rhombohedral unit cell.
669:
1307:
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Soy flour or defatted soy flour (50% protein) glue which originally replaced the more expensive
3180:
1816:
128:
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increase water and fat retention and to improve nutritional values (more protein, less fat).
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2113:
1044:
1033:"Scalable purification and characterization of the anticancer lunasin peptide from soybean"
818:
2006:"Crystallographic characterization and molecular symmetry of edestin, a legumin from hemp"
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Derbyshire, E. et al.1976. Review: Legumin and vicilin, storage proteins of legume seeds"
8:
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2806:
576:
171:
2117:
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of defatted soybean flakes will yield about 750 kg of soybean protein concentrate.
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2685:
2226:
2209:
2033:
1974:
Food proteins and their applications - Srinivasan Damodaran, Alain Paraf - Google Books
1761:
1736:
1266:"Soy Protein Applications - Soy proteins for animal feed - Nutrition & Biosciences"
1067:
1032:
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792:), it must undergo a very limited proteolysis in a manner similar to the cleavage of a
194:'s soy division, Protein Technologies International (PTI) in St. Louis. On May 1, 2012
155:
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123:
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1978:
1951:
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387:. The protein is retained by one or more of several treatments: leaching with 20-80%
274:
91:
2037:
1252:
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Soybeans also contain biologically active or metabolic proteins, such as enzymes,
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after rehydration. It is usually rehydrated with cold or hot water, but a bit of
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107:
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Proceedings of the National Academy of Sciences of the United States of America
2005:
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for human nutrition. Soybean protein is essentially identical to that of other
458:
447:
286:
239:
215:
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63:
2733:
2161:"The role of proteolysis in the processing and assembly of 11S seed globulins"
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Soy protein products such as TSP are used as low-cost substitutes in meat and
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1912:
1903:
1886:
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1144:"Mariner's Annual: U.S. Coast Guard Approved Fire Fighting Foam Concentrates"
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added). A history of soy flour and grits has been published. As soy flour is
469:
380:
223:
179:
87:
1752:
1628:
Schaafsma, G. (2000) 'The protein digestibility-corrected amino acid score.
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evidence for a possible mechanism, the meta-analysis report stated that soy
19:
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below 9. The extract is clarified to remove the insoluble material and the
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39:
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867:
858:, it should be used at once or stored for no more than three days in the
738:
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681:
665:
662:
477:
383:, soy whey proteins, and salts to be leached from the defatted flakes or
267:
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883:
851:
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159:
132:
1530:"Soy: Health Claims for Soy Protein, Questions About Other Components"
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Soy protein concentrate is produced by immobilizing the soy globulin
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314:
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99:
51:
47:
2417:
2298:
1674:"Meta-analysis of the effects of soy protein intake on serum lipids"
1229:"Food ingredient solutions for the food industry - DuPont - Danisco"
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universally recognized by the FAO/WHO (1990), as well as the FDA,
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1322:"Tofu ingredient used to create formaldehyde-free plywood glue"
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95:
984:"2S Albumin Storage Proteins: What Makes them Food Allergens?"
700:– may be involved in reducing serum cholesterol levels.
601:
When measuring the nutritional value of protein, the original
598:
if enriched with the sulfur-containing amino acid methionine.
575:(that is to say, legume proteins in general consist of 7S and
3140:
2941:
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and carbohydrates removed. Because of this, it has a neutral
419:
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251:
243:
147:
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174:, acquired Julian's Soy Products Division (Chemurgy) of the
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1590:
Citation on p.391 from Watanabe, et al., 1971 (in Japanese)
766:
369:
219:
43:
727:
1030:
776:, hemagglutinins, and cysteine proteases very similar to
704:
680:(HDL) cholesterol did not change. Although there is only
518:
443:
1228:
1457:
644:
Another measure of a protein's use in nutrition is the
472:. It is sometimes available in health stores or in the
406:
All of these processes result in a product that is 70%
353:
103:
58:
Soybeans contain a small but newly very significant 2S
2352:
Soy applications in food - Mian N. Riaz - Google Books
2326:
Soybeans : Chemistry, Technology, and Utilization
1737:"Cumulative Meta-Analysis of the Soy Effect Over Time"
1576:
Soybeans : Chemistry, Technology, and Utilization
273:
is re-emerging as the glue of choice to replace toxic
182:
Protein Division, in January 2003, joined/merged with
2099:
2004:
Patel, S.; Cudney, R.; McPherson, A. (January 1994).
1672:
Anderson, JW; Johnstone, BM; Cook-Newell, ME (1995).
1460:
Comprehensive Reviews in Food Science and Food Safety
418:
and about 1% oil, but the solubility may differ. One
2053:"Seed storage proteins: Structures and biosynthesis"
2003:
893:
2248:
2208:Muramatsu, Masayoshi; Fukazawa, Chikafusa (1993).
2158:
2100:Scott, MP; Jung, R; Muntz, K; Nielsen, NC (1992).
2050:
1735:Jenkins, =David J. A; Mejia, Sonia Blanco (2019).
1555:
352:(NSI). The aqueous extraction is carried out at a
150:) which used it to develop Aero-Foam, used by the
62:storage protein. Legume proteins, such as soy and
3240:, artisan town of historic soy sauce distilleries
2207:
442:which has had most of the nonprotein components,
3266:
2273:
628:protein digestibility-corrected amino acid score
509:), and even used for some nonfood applications.
2299:Circle, Sidney Joseph; Smith, Allan H. (1972).
1716:. US Food and Drug Administration. January 2013
480:. It is usually found combined with other food
468:Pure soy protein isolate is used mainly by the
289:and texturizing. Specific applications include
981:
214:Soy protein is used in various foods, such as
2433:
2390:. Dordrecht, NL: Springer. pp. 634–714.
1024:
1783:: CS1 maint: multiple names: authors list (
732:Soy protein is generally regarded as stored
457:Soy isolates are mainly used to improve the
2323:
2051:Shewry, PR; Napier, JA; Tatham, AS (1995).
1667:
1665:
626:when judging the quality of protein is the
2440:
2426:
1644:
886:, without reducing its nutritional value.
537:made with soy flour are dense in texture.
505:, milk replacements for babies (human and
2388:Edible Medicinal and Non-Medicinal Plants
2225:
2184:
2135:
2125:
2076:
1970:
1902:
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1830:
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1741:Journal of the American Heart Association
1689:
1204:"DuPont Acquires Full Ownership of Solae"
1066:
1056:
1007:
657:A meta-analysis concluded soy protein is
2251:Soy protein and formulated meat products
1662:
1453:
1451:
1449:
1447:
1427:
1425:
1423:
1421:
1419:
285:-free soy glue. Soy protein is used for
18:
854:of more than a year when stored dry at
812:
765:, a legumin class reserve protein from
753:family of seed storage proteins called
728:Role in the growth of the soybean plant
364:. The curd is usually neutralized with
178:Paint Company, Chicago. Central Soya's
70:family of seed storage proteins called
16:A protein that is isolated from soybean
3267:
2328:. Gaithersburg, Md: Aspen Publishers.
1956:: CS1 maint: archived copy as title (
1798:
1796:
1794:
1505:"National Soybean Research Laboratory"
1308:"Old-new glue for plywood, composites"
198:announced its complete acquisition of
2447:
2421:
1444:
1416:
1270:www.dupontnutritionandbiosciences.com
870:can be added to quicken the process.
548:is a roasted whole soy flour used in
410:, 20% carbohydrates (2.7 to 5% crude
343:
2348:
1971:Damodaran, Srinivasan (2001-06-15).
1847:
1578:(Hardcover). Springer. p. 532.
982:Moreno, F. J.; Clemente, A. (2008).
2385:
2253:. Wallingford, Oxon, UK: CABI Pub.
1791:
1573:
1561:
633:
13:
2386:Lim, T. K. (2012). "Glycine max".
2301:Soybeans: chemistry and technology
2227:10.1111/j.1432-1033.1993.tb18014.x
1406:"I.F. Laucks Co. and Soybean Glue"
257:
14:
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2413:
1832:10.1161/CIRCULATIONAHA.106.171052
652:
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3249:
2521:
2214:European Journal of Biochemistry
1472:10.1111/j.1541-4337.2007.00025.x
1340:"Sticking power from soya beans"
896:
605:(PER) method, first proposed by
590:Soy flour contains 50% protein.
425:
2342:
2317:
2303:. Westport, Conn: Avi Pub. Co.
2292:
2267:
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1997:
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1678:New England Journal of Medicine
1653:
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1622:
1613:
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1522:
1507:. Nsrl.uiuc.edu. Archived from
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1398:
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1332:
1314:
1300:
1282:
1258:
1239:
708:randomized controlled trials.
487:
2887:List of fermented soy products
2379:
1433:Edible Uses of Soybean Protein
1221:
1196:
1167:
1136:
1101:
1083:
975:
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717:European Food Safety Authority
661:with significant decreases in
368:to form the sodium proteinate
139:'s most profitable division.
127:protein isolate" which Ford's
106:7–9), or aqueous solutions of
78:, or in the case of soybeans,
1:
2862:Soy milk based infant formula
2022:10.1016/S0022-2836(05)80040-3
947:
564:since it provides all of the
190:, which in 1997 had acquired
2396:10.1007/978-94-007-1764-0_79
2249:Hoogenkamp, Henk W. (2005).
1535:Food and Drug Administration
1181:. 1943-12-06. Archived from
1175:"PRODUCTION: Navy Bean Soup"
1058:10.1371/journal.pone.0035409
624:National Academy of Sciences
555:
209:
7:
1691:10.1056/NEJM199508033330502
1000:10.2174/1874091X00802010016
889:
433:
379:while allowing the soluble
10:
3301:
2671:Textured vegetable protein
1574:Liu, KeShun (1997-05-01).
880:textured vegetable protein
816:
745:proteins, such as soy and
637:
117:
3247:
3224:Kikkoman Soy Sauce Museum
3209:
3128:
3057:
3034:
3008:
2984:
2963:
2902:
2895:
2839:
2794:
2753:
2708:
2699:
2651:
2623:
2530:
2519:
2460:
2274:Joseph G. Endres (2001).
1294:American Chemical Society
620:United Nations University
512:
350:nitrogen solubility index
279:phenol formaldehyde resin
1904:10.2903/j.efsa.2010.1812
1872:10.2903/j.efsa.2012.2555
922:List of meat substitutes
678:High density lipoprotein
603:protein efficiency ratio
398:, leaching with aqueous
186:'s soy protein business
3218:Diet for a Small Planet
2540:List of soy-based foods
1753:10.1161/JAHA.119.012458
807:
670:low density lipoprotein
2349:Riaz, Mian N. (2006).
1380:. 2014. Archived from
672:(LDL) cholesterol and
301:, cleaning materials,
34:that is isolated from
24:
3049:Bowman-Birk inhibitor
2127:10.1073/pnas.89.2.658
1410:www.soyinfocenter.com
1116:www.sosrubberintl.com
1095:www.soyinfocenter.com
817:Further information:
566:essential amino acids
560:Soybean protein is a
22:
2964:Globulins (proteins)
2781:Yellow soybean paste
2324:Liu, KeShun (1997).
2276:Soy Protein Products
2177:10.1105/tpc.10.3.343
1630:Journal of Nutrition
1255:Soyinfo Center, 2008
1185:on December 14, 2008
1091:"The Gliden Company"
819:Textured soy protein
813:Textured soy protein
577:11S storage proteins
450:and will cause less
226:, beverage powders,
3109:Protease Inhibitors
2807:Fermented bean curd
2278:. AOCS Publishing.
2118:1992PNAS...89..658S
2069:10.1105/tpc.7.7.945
1049:2012PLoSO...735409S
607:Thomas Burr Osborne
234:, frozen desserts,
172:Fort Wayne, Indiana
148:Kidde Fire Fighting
3256:Category: Soybeans
3036:Trypsin inhibitors
3026:Cysteine proteases
2999:Soybean agglutinin
2686:Vegetarian hot dog
1897:(10): 1812. 2010.
1438:2013-04-03 at the
831:, flakes, chunks,
774:trypsin inhibitors
344:Production methods
317:, paper coatings,
156:fire fighting foam
152:United States Navy
124:Percy Lavon Julian
92:cysteine proteases
38:. It is made from
25:
3262:
3261:
3229:William Shurtleff
3161:Morningstar Farms
3124:
3123:
2835:
2834:
2405:978-94-007-1763-3
2362:978-0-8493-2981-4
2335:978-0-8342-1299-2
2310:978-0-87055-111-6
2285:978-1-893997-27-1
2260:978-0-85199-864-0
1984:978-0-8247-9820-8
1865:(2): 2555. 2012.
1585:978-0-8342-1299-2
1378:www.fpl.fs.fed.us
1328:. 27 August 2010.
1310:. 26 August 2010.
1246:William Shurtleff
969:www.plantcell.org
800:to obtain active
761:or "prolamines".
454:than soy flours.
275:urea formaldehyde
254:, and pet foods.
248:breakfast cereals
158:possible. When a
3292:
3280:Meat substitutes
3253:
3252:
3044:Kunitz inhibitor
2971:Beta-conglycinin
2900:
2899:
2776:Sweet bean sauce
2706:
2705:
2525:
2442:
2435:
2428:
2419:
2418:
2409:
2373:
2372:
2370:
2369:
2346:
2340:
2339:
2321:
2315:
2314:
2296:
2290:
2289:
2271:
2265:
2264:
2246:
2240:
2239:
2229:
2205:
2199:
2198:
2188:
2156:
2150:
2149:
2139:
2129:
2097:
2091:
2090:
2080:
2048:
2042:
2041:
2001:
1995:
1994:
1992:
1991:
1968:
1962:
1961:
1955:
1947:
1945:
1944:
1938:
1932:. Archived from
1931:
1923:
1917:
1916:
1906:
1883:
1877:
1876:
1874:
1851:
1845:
1844:
1834:
1824:
1800:
1789:
1788:
1782:
1774:
1764:
1732:
1726:
1725:
1723:
1721:
1710:
1704:
1703:
1693:
1669:
1660:
1657:
1651:
1648:
1642:
1639:
1633:
1632:130, 1865S-1867S
1626:
1620:
1617:
1611:
1608:
1602:
1599:
1593:
1592:
1571:
1565:
1559:
1553:
1546:
1540:
1539:
1526:
1520:
1519:
1517:
1516:
1501:
1495:
1491:
1485:
1482:
1476:
1475:
1455:
1442:
1429:
1414:
1413:
1402:
1396:
1395:
1393:
1392:
1386:
1375:
1367:
1361:
1360:
1358:
1357:
1351:
1345:. Archived from
1344:
1336:
1330:
1329:
1318:
1312:
1311:
1304:
1298:
1297:
1286:
1280:
1279:
1277:
1276:
1262:
1256:
1243:
1237:
1236:
1225:
1219:
1218:
1216:
1215:
1206:. Archived from
1200:
1194:
1193:
1191:
1190:
1171:
1165:
1164:
1162:
1161:
1155:
1149:. Archived from
1148:
1140:
1134:
1133:
1131:
1130:
1124:
1118:. Archived from
1113:
1105:
1099:
1098:
1087:
1081:
1080:
1070:
1060:
1028:
1022:
1021:
1011:
979:
973:
972:
966:
958:
906:
901:
900:
856:room temperature
850:While TSP has a
843:. The extrusion
749:, belong to the
703:In 1999, the US
676:concentrations.
646:biological value
640:Biological Value
634:Biological value
611:Lafayette Mendel
562:complete protein
550:Japanese cuisine
232:nondairy creamer
142:At the start of
94:very similar to
66:, belong to the
3300:
3299:
3295:
3294:
3293:
3291:
3290:
3289:
3265:
3264:
3263:
3258:
3243:
3205:
3120:
3080:Unsaponifiables
3053:
3030:
3004:
2980:
2959:
2891:
2831:
2790:
2749:
2729:Sweet soy sauce
2701:
2695:
2647:
2619:
2532:
2526:
2517:
2456:
2446:
2416:
2406:
2382:
2377:
2376:
2367:
2365:
2363:
2347:
2343:
2336:
2322:
2318:
2311:
2297:
2293:
2286:
2272:
2268:
2261:
2247:
2243:
2206:
2202:
2157:
2153:
2098:
2094:
2049:
2045:
2002:
1998:
1989:
1987:
1985:
1969:
1965:
1949:
1948:
1942:
1940:
1936:
1929:
1927:"Archived copy"
1925:
1924:
1920:
1885:
1884:
1880:
1853:
1852:
1848:
1822:10.1.1.514.3629
1801:
1792:
1776:
1775:
1747:(13): e012458.
1733:
1729:
1719:
1717:
1712:
1711:
1707:
1670:
1663:
1658:
1654:
1649:
1645:
1640:
1636:
1627:
1623:
1618:
1614:
1609:
1605:
1600:
1596:
1586:
1572:
1568:
1560:
1556:
1547:
1543:
1528:
1527:
1523:
1514:
1512:
1503:
1502:
1498:
1492:
1488:
1483:
1479:
1456:
1445:
1440:Wayback Machine
1430:
1417:
1404:
1403:
1399:
1390:
1388:
1384:
1373:
1369:
1368:
1364:
1355:
1353:
1349:
1342:
1338:
1337:
1333:
1320:
1319:
1315:
1306:
1305:
1301:
1288:
1287:
1283:
1274:
1272:
1264:
1263:
1259:
1244:
1240:
1227:
1226:
1222:
1213:
1211:
1202:
1201:
1197:
1188:
1186:
1173:
1172:
1168:
1159:
1157:
1153:
1146:
1142:
1141:
1137:
1128:
1126:
1122:
1111:
1107:
1106:
1102:
1089:
1088:
1084:
1029:
1025:
980:
976:
964:
960:
959:
955:
950:
927:Protein quality
902:
895:
892:
821:
815:
810:
730:
655:
642:
636:
558:
515:
490:
476:section of the
436:
428:
346:
260:
258:Functional uses
240:infant formulas
236:whipped topping
216:salad dressings
212:
120:
108:sodium chloride
17:
12:
11:
5:
3298:
3288:
3287:
3285:Plant proteins
3282:
3277:
3260:
3259:
3248:
3245:
3244:
3242:
3241:
3235:
3226:
3221:
3213:
3211:
3207:
3206:
3204:
3203:
3198:
3193:
3188:
3183:
3178:
3173:
3168:
3163:
3158:
3153:
3148:
3143:
3138:
3132:
3130:
3126:
3125:
3122:
3121:
3119:
3118:
3117:
3116:
3106:
3105:
3104:
3094:
3093:
3092:
3087:
3077:
3072:
3061:
3059:
3055:
3054:
3052:
3051:
3046:
3040:
3038:
3032:
3031:
3029:
3028:
3023:
3018:
3012:
3010:
3006:
3005:
3003:
3002:
2995:
2993:
2982:
2981:
2979:
2978:
2973:
2967:
2965:
2961:
2960:
2958:
2957:
2951:
2945:
2939:
2934:
2929:
2924:
2919:
2914:
2908:
2906:
2904:Phytoestrogens
2897:
2893:
2892:
2890:
2889:
2884:
2879:
2874:
2869:
2864:
2859:
2854:
2849:
2843:
2841:
2837:
2836:
2833:
2832:
2830:
2829:
2824:
2819:
2814:
2809:
2804:
2798:
2796:
2795:Fermented bean
2792:
2791:
2789:
2788:
2783:
2778:
2773:
2768:
2763:
2757:
2755:
2751:
2750:
2748:
2747:
2744:
2741:
2736:
2731:
2726:
2721:
2715:
2713:
2703:
2697:
2696:
2694:
2693:
2688:
2683:
2678:
2673:
2668:
2663:
2657:
2655:
2653:Meat analogues
2649:
2648:
2646:
2645:
2640:
2635:
2629:
2627:
2621:
2620:
2618:
2617:
2612:
2610:Tofu skin roll
2607:
2602:
2600:Sundubu jjigae
2597:
2592:
2587:
2582:
2577:
2572:
2567:
2562:
2557:
2552:
2547:
2542:
2536:
2534:
2528:
2527:
2520:
2518:
2516:
2515:
2510:
2505:
2500:
2495:
2490:
2485:
2480:
2475:
2470:
2464:
2462:
2458:
2457:
2445:
2444:
2437:
2430:
2422:
2415:
2414:External links
2412:
2411:
2410:
2404:
2381:
2378:
2375:
2374:
2361:
2341:
2334:
2316:
2309:
2291:
2284:
2266:
2259:
2241:
2200:
2165:The Plant Cell
2151:
2092:
2057:The Plant Cell
2043:
1996:
1983:
1963:
1918:
1878:
1846:
1815:(7): 1034–44.
1790:
1727:
1705:
1661:
1652:
1643:
1634:
1621:
1612:
1603:
1594:
1584:
1566:
1564:, p. 637.
1554:
1550:Phytochemistry
1541:
1521:
1496:
1486:
1477:
1443:
1415:
1397:
1362:
1331:
1326:www.gizmag.com
1313:
1299:
1281:
1257:
1238:
1220:
1195:
1166:
1135:
1100:
1082:
1023:
988:Open Biochem J
974:
952:
951:
949:
946:
945:
944:
939:
934:
929:
924:
919:
914:
908:
907:
891:
888:
835:, steakettes (
814:
811:
809:
806:
729:
726:
686:phytoestrogens
654:
653:Health effects
651:
638:Main article:
635:
632:
557:
554:
514:
511:
489:
486:
435:
432:
427:
424:
372:before drying
345:
342:
287:emulsification
259:
256:
224:meat analogues
211:
208:
192:Ralston Purina
119:
116:
88:hemagglutinins
42:that has been
15:
9:
6:
4:
3:
2:
3297:
3286:
3283:
3281:
3278:
3276:
3273:
3272:
3270:
3257:
3246:
3239:
3236:
3234:
3230:
3227:
3225:
3222:
3220:
3219:
3215:
3214:
3212:
3208:
3202:
3201:Yeo Hiap Seng
3199:
3197:
3194:
3192:
3189:
3187:
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3182:
3179:
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3174:
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3162:
3159:
3157:
3154:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3136:8th Continent
3134:
3133:
3131:
3127:
3115:
3112:
3111:
3110:
3107:
3103:
3100:
3099:
3098:
3097:Antinutrients
3095:
3091:
3088:
3086:
3083:
3082:
3081:
3078:
3076:
3073:
3070:
3069:Phospholipids
3066:
3063:
3062:
3060:
3056:
3050:
3047:
3045:
3042:
3041:
3039:
3037:
3033:
3027:
3024:
3022:
3019:
3017:
3014:
3013:
3011:
3007:
3000:
2997:
2996:
2994:
2991:
2987:
2983:
2977:
2974:
2972:
2969:
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2966:
2962:
2955:
2952:
2949:
2946:
2943:
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2938:
2935:
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2930:
2928:
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2923:
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2910:
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2898:
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2885:
2883:
2880:
2878:
2875:
2873:
2870:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2850:
2848:
2845:
2844:
2842:
2838:
2828:
2825:
2823:
2820:
2818:
2815:
2813:
2810:
2808:
2805:
2803:
2800:
2799:
2797:
2793:
2787:
2784:
2782:
2779:
2777:
2774:
2772:
2769:
2767:
2764:
2762:
2759:
2758:
2756:
2752:
2745:
2742:
2740:
2737:
2735:
2732:
2730:
2727:
2725:
2722:
2720:
2717:
2716:
2714:
2711:
2707:
2704:
2698:
2692:
2691:Veggie burger
2689:
2687:
2684:
2682:
2679:
2677:
2674:
2672:
2669:
2667:
2664:
2662:
2659:
2658:
2656:
2654:
2650:
2644:
2641:
2639:
2636:
2634:
2631:
2630:
2628:
2626:
2622:
2616:
2613:
2611:
2608:
2606:
2603:
2601:
2598:
2596:
2593:
2591:
2588:
2586:
2583:
2581:
2578:
2576:
2573:
2571:
2568:
2566:
2563:
2561:
2558:
2556:
2553:
2551:
2550:Agedashi tofu
2548:
2546:
2543:
2541:
2538:
2537:
2535:
2529:
2524:
2514:
2511:
2509:
2506:
2504:
2501:
2499:
2496:
2494:
2491:
2489:
2486:
2484:
2481:
2479:
2476:
2474:
2471:
2469:
2466:
2465:
2463:
2459:
2454:
2450:
2443:
2438:
2436:
2431:
2429:
2424:
2423:
2420:
2407:
2401:
2397:
2393:
2389:
2384:
2383:
2364:
2358:
2355:. CRC Press.
2354:
2353:
2345:
2337:
2331:
2327:
2320:
2312:
2306:
2302:
2295:
2287:
2281:
2277:
2270:
2262:
2256:
2252:
2245:
2237:
2233:
2228:
2223:
2220:(1): 123–32.
2219:
2215:
2211:
2204:
2196:
2192:
2187:
2182:
2178:
2174:
2171:(3): 343–57.
2170:
2166:
2162:
2155:
2147:
2143:
2138:
2133:
2128:
2123:
2119:
2115:
2112:(2): 658–62.
2111:
2107:
2103:
2096:
2088:
2084:
2079:
2074:
2070:
2066:
2063:(7): 945–56.
2062:
2058:
2054:
2047:
2039:
2035:
2031:
2027:
2023:
2019:
2015:
2011:
2007:
2000:
1986:
1980:
1977:. CRC Press.
1976:
1975:
1967:
1959:
1953:
1939:on 2012-02-27
1935:
1928:
1922:
1914:
1910:
1905:
1900:
1896:
1892:
1888:
1882:
1873:
1868:
1864:
1860:
1856:
1850:
1842:
1838:
1833:
1828:
1823:
1818:
1814:
1810:
1806:
1799:
1797:
1795:
1786:
1780:
1772:
1768:
1763:
1758:
1754:
1750:
1746:
1742:
1738:
1731:
1715:
1709:
1701:
1697:
1692:
1687:
1684:(5): 276–82.
1683:
1679:
1675:
1668:
1666:
1656:
1647:
1638:
1631:
1625:
1616:
1607:
1598:
1591:
1587:
1581:
1577:
1570:
1563:
1558:
1551:
1545:
1537:
1536:
1531:
1525:
1511:on 2012-03-04
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3275:Soy products
3233:Akiko Aoyagi
3216:
3171:Plamil Foods
3151:Gardenburger
3065:Soy lecithin
3021:Lipoxygenase
3016:Beta-amylase
2950:(metabolite)
2944:(metabolite)
2896:Biochemicals
2643:Vegan cheese
2615:Yong tau foo
2508:Soybean meal
2492:
2483:Soy molasses
2452:
2387:
2366:. Retrieved
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2013:
2010:J. Mol. Biol
2009:
1999:
1988:. Retrieved
1973:
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1934:the original
1921:
1894:
1891:EFSA Journal
1890:
1881:
1862:
1859:EFSA Journal
1858:
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1808:
1779:cite journal
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1431:E.S. Sipos.
1409:
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1347:the original
1334:
1325:
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1269:
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1250:Akiko Aoyagi
1241:
1232:
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1208:the original
1198:
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1151:the original
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1127:. Retrieved
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1115:
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1040:
1036:
1026:
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987:
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917:Hemp protein
872:
860:refrigerator
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702:
688:– the
674:triglyceride
656:
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491:
488:Concentrates
467:
456:
437:
429:
405:
374:
347:
283:formaldehyde
261:
213:
204:
202:from Bunge.
168:Central Soya
165:
144:World War II
141:
129:Robert Boyer
121:
86:inhibitors,
56:
40:soybean meal
27:
26:
3146:Boca Burger
3085:Tocopherols
2877:Stinky tofu
2840:Other foods
2766:Doubanjiang
2605:Tahu goreng
2565:Dubu kimchi
2513:Soybean oil
2493:Soy protein
2468:Soy allergy
2453:Glycine max
2380:Works cited
1809:Circulation
1371:"Documents"
937:Soy allergy
904:Food portal
868:lemon juice
690:isoflavones
682:preclinical
666:cholesterol
581:vegetarians
482:ingredients
478:supermarket
358:supernatant
268:Douglas fir
160:hydrolysate
28:Soy protein
23:Soybean pod
3269:Categories
2702:condiments
2700:Sauces and
2638:Soy yogurt
2625:Plant milk
2590:Mapo doufu
2473:Soy candle
2368:2011-09-29
1990:2011-09-29
1943:2010-03-17
1720:20 January
1515:2011-09-29
1391:2014-10-27
1356:2018-09-17
1275:2021-06-11
1214:2012-05-01
1189:2010-05-23
1160:2011-06-22
1129:2011-06-22
948:References
884:hamburgers
852:shelf life
845:technology
841:supplement
798:proinsulin
780:. The soy
739:germinates
659:correlated
463:emulsifier
452:flatulence
362:centrifuge
331:polyesters
323:fungicides
319:pesticides
133:Henry Ford
98:. The soy
3129:Companies
3114:Cystatins
2922:Glycitein
2912:Genistein
2882:Tofu skin
2857:Soy flour
2710:Soy sauce
2661:Beanfeast
2595:Miso soup
2585:Kongnamul
2580:Kongguksu
2575:Hiyayakko
2531:Soy-based
2488:Soy paint
1913:1831-4732
1817:CiteSeerX
1466:: 14–28.
1109:"NMS 120"
994:: 16–28.
837:schnitzel
782:cotyledon
694:genistein
556:Nutrition
507:livestock
503:pet foods
440:soy flour
303:cosmetics
291:adhesives
266:glue for
210:Food uses
166:In 1958,
100:cotyledon
52:soy flour
3156:Kikkoman
3102:Phytates
3067:(mix of
3001:(lectin)
2976:Glycinin
2956:(leaves)
2937:Daidzein
2927:Glycitin
2917:Genistin
2872:Soy pulp
2847:Mamenori
2761:Doenjang
2739:Teriyaki
2681:Tofurkey
2633:Soy milk
2545:Aburaage
2503:Diseases
2038:30690679
1952:cite web
1841:16418439
1771:31242779
1562:Lim 2012
1494:online).
1436:Archived
1077:22514740
1037:PLOS ONE
1018:18949071
942:Soy milk
932:Soybeans
890:See also
829:granules
825:extruder
751:globulin
698:daidzein
622:and the
533:-raised
523:lecithin
474:pharmacy
434:Isolates
377:proteins
327:plastics
311:pleather
295:asphalts
80:glycinin
76:vicilins
68:globulin
48:defatted
44:dehulled
3191:Vitasoy
3186:Tofutti
3181:So Good
3166:Mr Bean
3090:Sterols
3075:Lunasin
3009:Enzymes
2990:lectins
2954:Daidzin
2867:Soy nut
2746:Yìn yóu
2719:Ganjang
2570:Edamame
2498:Soybean
2478:Soy ink
2461:General
2236:8344272
2195:9501109
2146:1731337
2114:Bibcode
2087:7640527
2030:8289257
1762:6662359
1700:7596371
1068:3326064
1045:Bibcode
1009:2570561
912:Edestin
875:poultry
864:vinegar
833:goulash
802:insulin
794:peptide
790:hexamer
763:Edestin
755:legumin
734:protein
529:-free,
459:texture
408:protein
396:solvent
392:alcohol
389:aqueous
335:textile
271:plywood
228:cheeses
176:Glidden
137:Glidden
118:History
110:(0.5–2
84:trypsin
72:legumin
60:Albumin
36:soybean
32:protein
3254:
3196:Yamasa
2932:Ononin
2817:Kinema
2812:Douchi
2802:Akhuni
2754:Pastes
2734:Tamari
2666:Tempeh
2560:Douhua
2555:Bai ye
2533:dishes
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1006:
962:"Info"
778:papain
759:gluten
747:pulses
743:Legume
596:casein
585:vegans
573:pulses
570:legume
545:Kinako
535:breads
527:gluten
513:Flours
448:flavor
414:), 6%
366:alkali
338:fibres
333:, and
315:paints
299:resins
264:casein
252:pastas
244:breads
196:DuPont
184:DuPont
96:papain
90:, and
64:pulses
3238:Yuasa
3210:Other
3141:Alpro
3058:Other
2948:O-DMA
2942:Equol
2852:Oncom
2827:Nattō
2822:Tauco
2786:Tương
2743:Tsuyu
2724:Ponzu
2712:based
2137:48298
2034:S2CID
1937:(PDF)
1930:(PDF)
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796:from
663:serum
531:yeast
420:tonne
412:fiber
400:acids
385:flour
220:soups
200:Solae
188:Solae
180:Bunge
30:is a
3231:and
3176:Silk
2986:PHAs
2771:Miso
2676:Tofu
2400:ISBN
2357:ISBN
2330:ISBN
2305:ISBN
2280:ISBN
2255:ISBN
2232:PMID
2191:PMID
2142:PMID
2083:PMID
2026:PMID
1979:ISBN
1958:link
1909:ISSN
1837:PMID
1785:link
1767:PMID
1722:2017
1696:PMID
1580:ISBN
1179:Time
1073:PMID
1014:PMID
808:Uses
767:hemp
696:and
616:USDA
609:and
583:and
519:oils
444:fats
370:salt
307:inks
277:and
74:and
46:and
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1827:doi
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