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ARS Home » Southeast Area » Raleigh, North Carolina » Soybean and Nitrogen Fixation Research » Research » Publications at this Location » Publication #367074
Research Project: Exploiting Genetic Diversity through Genomics, Plant Physiology, and Plant Breeding to Increase Competitiveness of U.S. Soybeans in Global Markets

Location: Soybean and Nitrogen Fixation Research

Title: Soybean amino acids in health, genetics, and evaluation

Author
item SINGER, WILLIAM - Virginia Polytechnic Institution & State University
item ZHANG, BO - Virginia Polytechnic Institution & State University
item Mian, Rouf

Submitted to: Intech
Publication Type: Review Article
Publication Acceptance Date: 9/3/2019
Publication Date: 10/7/2019
Citation: Singer, W., Zhang, B., Mian, R.M. 2019. Soybean amino acids in health, genetics, and evaluation. Intech. https://doi.org/10.5772/intechopen.89497.
DOI: https://doi.org/10.5772/intechopen.89497

Interpretive Summary: Soybean protein and amino acids are becoming increasingly more important for animals and humans worldwide, because soy protein is considered healthy and balanced its nutritional value. We outline 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 livestock can be maximized. This review provides important information on soybean protein and amino acids for the readers.

Technical Abstract: Soybean 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 livestock can be maximized.