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THE GLYCININ-RICH SOYBEAN

机译：富含甘氨酸的大豆

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In Japan, soybean is utilized as a material for traditional foods such as tofu, boiled beans, and fermented soybeans. Furthermore, soybean protein isolate (SPI) has various useful functional properties, including gelling ability, water absorbancy, and water retentivity, and SPI is therefore added to many processed foods such as fishmeat sausages, hams, and cookies to improve their physical characteristics. Demand for solid rich soymilk and beverages whose health-giving properties are enhanced by high isoflavone concentrations has increased, because a healthy lifestyle is becoming more important in today's Japan. Meanwhile, patients with allergies to soybean have been actualized and a new type of soybean allergy has been reported (IIJMA et al. 2005).
机译：在日本，大豆用作传统食品的材料，如豆腐，煮豆和发酵大豆。此外，大豆蛋白分离物（SPI）具有各种有用的功能性质，包括胶凝能力，水效性和水保持性，因此将SPI加入到许多加工食品中，例如鱼粉香肠，火腿和饼干，以改善其物理特征。通过高异黄酮浓度提高了健康富含肥胖和饮料的固体富含豆浆和饮料，因为健康的生活方式在今天的日本变得更加重要。同时，已经实现了对大豆过敏的患者，并报告了一种新型的大豆过敏（Iijma等，2005）。

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