Relationship Between the Content of Oil, Protein, and Sugar in Soybean Seed¹

Abstract

The oligosaccharides, raffinose and stachyose, have been implicated as causative factors for the flatulence and uncomfortable feeling often experienced after consuming products containing soybean [Glycine max (L.) Merrill] meal. Soybeans are primarily grown for their oil and protein content. Their value might be enhanced, however, if the oil and protein content remained high and the oligosaccharide content were lowered to make them more acceptable for human consumption. Seeds of 60 selected lines from Maturity Groups 00 through IV were analyzed for protein, oil, total sugar, and individual sugar content. The ranges in values for oil, protein, total sugar, sucrose, raffinose, and stachyose were 14.5 to 23.0, 33.1 to 49.2, 5.6 to 10.9, 2.5 to 8.2, 0.1 to 0.9, and 1.4 to 4.1 g per 100 g seed respectively. Simple correlation analysis revealed that total sugar content and oil content in soybean seeds are positively associated, and each was negatively correlated with protein content. Sucrose and raffinose content were positively correlated with oil content, while stachyose content was positively associated with protein. Even though the correlation between certain sugars and oil or protein was statistically significant, considerable variation in total sugar content was not explained by the coefficient of determination (r2).

Effect of drip irrigation intensity on soybean seed yield and quality in the semi arid Harran plain, Turkey

“…A negative correlation between oil and protein contents was observed for both years. A similar negative correlation has also been reported by Hymowitz et al (1972), Liu et al (1995) and Kumar et al (2006). In this study minimum, maximum and average air temperatures during seed filling stage were higher ( Dornbos and Mullen (1992) have shown that seeds from plants exposed to 35°C during seed fill contained 4% more protein and 2.6% less oil than those exposed to 29°C.…”

Composition and oil characteristics of apricot, peach and cherry kernel

“…Reducing sugars were extracted by the method of Hymowitz et al (23) and quantitatively determined by the colorimetric method of Dubois et al (24).…”

Teor de óleo e de proteína em genótipos de soja desenvolvidos após 1990

“…O rendimento de grãos de soja, em geral, é inversamente correlacionado com o teor de proteína nos grãos (Johnson et al, 1955;Kwon & Torrie, 1964;Byth et al, 1969aByth et al, , 1969bThorne & Fehr, 1970;Hartwig & Hinson, 1972;Hymowitz et al, 1972;Shannon et al, 1972;Voldeng et al, 1997;Wilcox & Guodong, 1997). Segundo Burton (1984), correlações negativas entre rendimento de grãos e teor de proteína, apesar de freqüentes, usualmente não são expressivas.…”

“…Os teores de proteína e de óleo são inversamente correlacionados (Johnson et al, 1955;Kwon & Torrie, 1964;Thorne & Fehr, 1970;Hymowitz et al, 1972;Simpson Junior & Wilcox, 1983;Burton, 1984).…”