A part of the College of Agriculture, Food and Natural Resources

Overview

Soybean is an important source of edible vegetable oil and protein throughout the world and is used in a multitude of food and industrial applications. Even though soybeans are a rich source of protein for livestock and humans, the nutritional quality of soybean proteins is not optimal. Some of the problems associated with soybean proteins include (1) presence of anti-nutritional factors such as trypsin inhibitor, (2) undesirable beany flavor, (3) elicitation of allergic reactions in susceptible individuals (4) poor digestibility of soybean proteins, and (5) deficiency in sulfur-containing amino acids. The goal of our research program is to improve the overall quality of soybean seed composition by molecular biological approaches.