Soybean

Lee, Geung–Joo; Wu, Xiaolei; Shannon, J. Grover; Sleper, D. A.; Nguyen, Henry T.

doi:10.1007/978-3-540-34388-2_1

Cited by 13 publications

(13 citation statements)

References 242 publications

(171 reference statements)

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“…This association may be due to tight linkage between oil and protein alleles in repulsion phase or to pleiotropic effects. In soybean, Lee et al (2007) estimated that about 58% of oil content QTL are also associated with protein across a number of studies. Chung et al (2003) described a QTL affecting oil content, protein content and grain yield of soybean and proposed the presence of a single QTL pleiotropically affecting both oil and protein.…”

Section: Genetics Of Oil Contentmentioning

confidence: 98%

“…Marker-assisted introgression of genes from exotic or wild sources through backcrossing is occasionally considered as enhancing the genetic base of soybean (Lee et al 2007). However, while backcrossing may bring in the beneficial effect of a particular allele into adapted breeding material, it does not enlarge the overall genetic base (Carter et al 2004); otherwise, backcrossing the genetically engineered tolerance to the herbicide glyphosate into many commercial soybean cultivars also did not reduce the genetic base of North American soybean cultivars (Sneller 2003).…”

Section: Genetic Diversity In Oil Crops -Selected Examplesmentioning

confidence: 99%

“…In soybean, 69 QTL for oil content were listed in the USDA SoyBase database (http://soybeanbreederstoolbox.org, October 2007) with most listings occurring for linkage groups A1, E, I and L. While most putative QTL do have small effects on oil content, one to four major QTL explain more than 10% of the phenotypic variation in different segregating populations (Lee et al 2007). Three to eight QTL affecting oil content have also been reported for oilseed rape (Ecke et al 1995;Burns et al 2003) and other cruciferous oil crops such as Brassica juncea (Mahmood et al 2006) or Camelina sativa (Gehringer et al 2006), while one or two of up to 14 QTL explained more than 10% of oil content variation in oilseed rape (Delourme et al 2006).…”

Section: Genetics Of Oil Contentmentioning

confidence: 99%

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Oil Crop Breeding and Genetics

Vollmann

Rajcan

2009

Oil Crops

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Section: Genetics Of Oil Contentmentioning

confidence: 98%

Section: Genetic Diversity In Oil Crops -Selected Examplesmentioning

confidence: 99%

Section: Genetics Of Oil Contentmentioning

confidence: 99%

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Oil Crop Breeding and Genetics

Vollmann

Rajcan

2009

Oil Crops

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“…Soybean is an important source of proteins (40%), lipids (20%), minerals (5%), and B vitamins for human nutrition [1]. There is increasing evidence that the consumption of soybean products reduces cancer, blood serum cholesterol, osteoporosis, chronic renal disease, heart disease, oxidative stress, and others [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

“…There is increasing evidence that the consumption of soybean products reduces cancer, blood serum cholesterol, osteoporosis, chronic renal disease, heart disease, oxidative stress, and others [1,2,3]. The health benefits of soybean products have induced an increase in the demand for beans.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

Agume

Njintang

Mbofung

2017

Foods

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The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8–27.9 g/100 g), the ash content (3.5–3.6 g/100 g), and the total polyphenols (0.29–0.51 g/100 g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8–46.0 g/100 g) and lipid contents (21.4–29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22–0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01–0.30 g/100 g) and soluble proteins (4.0–29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20–30 g/100 mL), a decrease in the swelling power (1.3–2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18–210 cP) of the flour slurry after soaking and roasting. All these qualities—needed for producing nutritious flour for infants—highlighted the efficiency of these endogenous technologies.

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Partial and total defoliation during the filling period affected grain industrial and nutraceutical quality in soybean

Carrera

Rosas²,

Mandarino

et al. 2022

J Sci Food Agric

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BACKGROUND Little is known about soybean grain chemical composition response to defoliation. The objectives of our study were: (i) to quantify the impact of different levels and timing of defoliation during the filling period on soybean grain yield and grain chemical content and composition, including protein, oil, fatty acids, and isoflavones; and (ii) to establish associations between them and the level and timing of defoliation. RESULTS Yield and grain chemical components were reduced by defoliation treatments, these effects being more pronounced as defoliation increased. Mild defoliation (33%) caused small or non‐significant changes in yield, its components, protein, oil, and isoflavone contents and concentrations. However, it affected oil composition, increasing the degree of unsaturation, which became more accentuated as defoliation increased. Moderate defoliation (66%) produced similar relative reductions in protein and oil contents, with small effects in isoflavone content, resulting in a generally greater isoflavone concentration in defatted flour and a greater isoflavone/protein ratio in grain. Total defoliation (100%) produced greater relative reductions in oil and isoflavone contents than in protein content. These resulted in higher protein/oil ratio and protein concentration and lower isoflavone/protein ratio and isoflavone concentration. Analyzed variables were associated with cumulative solar radiation during grain filling; indeed, this parameter successfully captured the effects of defoliation intensity and timing. CONCLUSION By exploring different levels and timings of defoliation during the filling period, our study provides novel and important information regarding the impact of light interception decreases on grain chemical components, with special emphasis on nutraceuticals. © 2022 Society of Chemical Industry.

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Soybean

Cited by 13 publications

References 242 publications

Oil Crop Breeding and Genetics

Oil Crop Breeding and Genetics

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

Partial and total defoliation during the filling period affected grain industrial and nutraceutical quality in soybean

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