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Profiling and relationship of water-soluble sugar and protein compositions in soybean seeds

文献类型： 外文期刊

作者： Yu, Xiaomin 1 ; Yuan, Fengjie 1 ; Fu, Xujun 1 ; Zhu, Danhua 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Crop & Nucl Technol Utilizat, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Soybean;Soyfood;Water-soluble sugar;Water-soluble protein

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： Sugar and protein are important quality traits in soybean seeds for making soy-based food products. However, the investigations on both compositions and their relationship have rarely been reported. In this study, a total of 35 soybean germplasms collected from Zhejiang province of China, were evaluated for both water-soluble sugar and protein. The total water-soluble sugar (TWSS) content of the germplasms studied ranged from 84.70 to 140.91 mg/g and the water-soluble protein (WSP) content varied from 26.5% to 36.0%. The WSP content showed positive correlations with the TWSS and sucrose contents but negative correlations with the fructose and glucose contents. The clustering showed the 35 germplasms could be divided into four groups with specific contents of sugar and protein. The combination of water-soluble sugar and protein profiles provides useful information for future breeding and genetic research. This investigation will facilitate future work for seed quality improvement. (C) 2015 Published by Elsevier Ltd.

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