Improving soy varieties to make soy proteins more widely appreciated in the human diet | Amelioration varietale du soja pour la valorisation de ses proteines en alimentation humaine
1999
Dayde, J. (Ecole Superieure d'Agriculture de Purpan, Toulouse (France). Laboratoire d'Agro Physiologie)
The whole content in seed and the protein profile (i.e. 7S and 11S concentration and their ratio) are the two major traits involved in the quality of soybean proteins for food markets. Backcrossing and recurrent selection have led to a significant increase of seed protein in soybean germplasm. However crop management - especially water supply during the end of the seed filling period - is also very important in the final result of protein content at harvesting time. The genetic variation of 7S/11S ratio allows traditional breeding improvement but genetic engineering is also used to enhance functional properties of seed proteins. Breeding is focused on high or low ratios according to the kind of food being processed (soymilk or tofu)
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