油化学
Online ISSN : 1884-2003
ISSN-L : 0513-398X
油糧種子タンパクの現状
寺嶋 正彦
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ジャーナル フリー

1989 年 38 巻 8 号 p. 595-602

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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, etc. 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, etc. and utilization for food materials is limited.

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