date:Dec 10, 2015
uce energy costs, and avoid negative effects of the heat treatment on the quality of raw soybeans. Furthermore, such new varieties could reduce the number of intolerances or allergic reactions in both humans and animals.
Three specific proteins have been identified as major contributors to anti-nutritional and allergenic properties of soy. The three proteins addressed in this study are: P34, a major allergen for both humans and animals; Kunitz trypsin inhibitor (TI), which affects the digestib