Amélioration variétale du soja pour la valorisation de ses protéines en alimentation humaine : Protéines végétales et alimentation humaine

The whole content in seed and the protein profile (i.e. 7S and 11. S concentration and their ratio) are the two major traits involved in the quality of soybean proteins for food markets. Backcrossing and recurrent selection have led to a significant increase of seed protein in soybean germplasm. However crop management - especially water supply during the end of the seed filling period - is also very important in the final result of protein content at harvesting time. The genetic variation of 7S/11S ratio allows traditional breeding improvement but genetic engineering is also used to enhance functional properties of seed proteins. Breeding is focused on high or low ratios according to the kind of food being processed (soymilk or tofu).