COMPOSITION AND CHARACTERIZATION OF SOYBEAN AND RELATED PRODUCTS

Soyabean contains about 48 to 50% proteins. Among these, storage prote ins are predominant. 7S and 11S globulins are two storage proteins tha t constitute 80% of the total protein content in soyabean. Moreover, t here are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, enzymes, protease inhibitors (Kun itz and Bowman-Birk), lectin, and others complete the soya protein con tent. Different methods exist to characterize soya proteins. These met hods involve (1) an isolation of proteins from soya commercial product s and (2) the use of analytical techniques for protein determination. Soya proteins may interact with other soya components such as minerals , phytic acid, ascorbic acid, and fiber. These interactions, which dep end on soya processing and treatment, can decrease the bioavailability of minerals and proteins. Swelling, solubility, viscosity, and capaci ty to form a gel, an emulsion, or a foam are the main functional prope rties of soyabean. They are responsible for the wide use of soya in in dustrial processes.