An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.

Proteins which are present in or isolated from SOYBEANS.

Oil from soybean or soybean plant.

A high-molecular-weight protein (approximately 22,500) containing 198 amino acid residues. It is a strong inhibitor of trypsin and human plasmin.

Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from PLANT PROTEINS which refers to non-dietary proteins from plants.

A low-molecular-weight protein (minimum molecular weight 8000) which has the ability to inhibit trypsin as well as chymotrypsin at independent binding sites. It is characterized by a high cystine content and the absence of glycine.

A genus of gram-negative, aerobic, rod-shaped bacteria usually containing granules of poly-beta-hydroxybutyrate. They characteristically invade the root hairs of leguminous plants and act as intracellular symbionts.

Foodstuff used especially for domestic and laboratory animals, or livestock.

One or more types of plant seed proteins providing the large amounts of AMINO ACIDS utilized in GERMINATION and SEEDLING growth. As seeds are the major food source from AGRICULTURAL CROPS, seed storage proteins are a major source of DIETARY PROTEINS.

The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.

Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which VEGETABLE PROTEINS is available.

The process of breakdown of food for metabolism and use by the body.

A hemoglobin-like oxygen-binding hemeprotein present in the nitrogen-fixing root nodules of leguminous plants. The red pigment has a molecular weight approximately 1/4 that of hemoglobin and has been suggested to act as an oxido-reduction catalyst in symbiotic nitrogen fixation.

A group of compounds which can be described as benzo-pyrano-furano-benzenes which can be formed from ISOFLAVONES by internal coupling of the B ring to the 4-ketone position. Members include medicarpin, phaseolin, and pisatin which are found in FABACEAE.

Serine proteinase inhibitors which inhibit trypsin. They may be endogenous or exogenous compounds.

An enzyme that catalyzes the hydrolysis of 1,4-alpha-glycosidic linkages in starch, glycogen, and related polysaccharides and oligosaccharides so as to remove successive beta-maltose units from the non-reducing ends of the chains. EC 3.2.1.2.

Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.

The formation of a nitrogen-fixing cell mass on PLANT ROOTS following symbiotic infection by nitrogen-fixing bacteria such as RHIZOBIUM or FRANKIA.

The functional hereditary units of PLANTS.

3-Phenylchromones. Isomeric form of FLAVONOIDS in which the benzene group is attached to the 3 position of the benzopyran ring instead of the 2 position.

An enzyme of the oxidoreductase class primarily found in PLANTS. It catalyzes reactions between linoleate and other fatty acids and oxygen to form hydroperoxy-fatty acid derivatives.

The usually underground portions of a plant that serve as support, store food, and through which water and mineral nutrients enter the plant. (From American Heritage Dictionary, 1982; Concise Dictionary of Biology, 1990)

A genus of destructive parasitic OOMYCETES in the family Peronosporaceae, order Peronosporales, affecting numerous fruit, vegetable, and other crops. Differentiation of zoospores usually takes place in the sporangium and no vesicle is formed. It was previously considered a fungus.

Any of the processes by which nuclear, cytoplasmic, or intercellular factors influence the differential control of gene action in plants.