date:Dec 10, 2015
perties are significantly reduced compared to existing varieties. Reducing the levels or eliminating these proteins from soybeans has the potential to increase nutritional value and reduce the occurrence of allergic reactions in both humans and animals.
Benefits of the development of a soy variety with low levels of anti-nutritional and allergenic proteins may include the potential elimination of the need for a heat treatment, which is normally applied before using raw soybeans. This could red