Chapters authored
Soybean Functional Proteins and the Synthetic Biology
Recently, soybean consumption has increased, not only because of its potential for industrial and livestock use but also due to its beneficial effects on human health in the treatment and prevention of various diseases because soy can produce a wide number of functional proteins. Despite the soybean-producing high, elevated, nutritive and functional proteins, it also produces allergenic proteins, harmful secondary metabolites, and carcinogenic elements. So, recombinant protein systems that mimic the structures and functions of the natural proteins supply a single tunable and valuable source of advanced materials. But the availability of the technology to produce synthetic functional proteins is still limited. Therefore, Synthetic Biology is a powerful and promising science field for the development of new devices and systems able to tackle the challenges that exist in conventional studies on the development of functional protein systems. Thus, representing a new disruptive frontier that will allow better use of soybean functional proteins, both for animal and human food and for the pharmaceutical and chemistry industry.
Part of the book: Soybean