油糧種子タンパク質の現状
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概要
- 論文の詳細を見る
The production of oilseed meals is increasing in the world. However their utilization for food is very few and only 10% soy bean meal is used for food processing in Japan. Soy protein products are classified into powder, texture and fiber type and a lot of fuctional properties are revealed according to their types. So, the products are being used as improver of processed food such as meat and fish paste products, delicatessen, <I>etc</I>. In addition, recently 100of chemical score and cholesterol lowering effect for soy protein has been reported and indicated that it is an excellent nutritional protein source for human. Due to the above, new style food products which soy protein products are subjective have been developing for consumer market. In spite of many researchers' efforts, other oilseed proteins have not yet been resolved their individual problems, antinutrients, toxins, color, flavor, <I>etc</I>. and utilization for food materials is limited.
- 日本油化学会の論文