Total sugar content in soybean grain and its relationship with protein, oil and fibers
Аутори
Peric, VesnaNikolić, Valentina
Simic, Marijana
Zilic, Sladjana
Tabaković, Marijenka
Ristic, Danijela
Kostadinović, Marija
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Soybean grain is one of the most important food and feed sources, containing approximately
40% protein, 20% oil, 35% carbohydrates and 5% minerals. The proportion of seed
composition determines the uses of soybean. High-oil varieties are recommended for oil and
soy-diesel industries, while food production usually requires lower oil, but higher protein and
sugar contents.High level of sucrose, glucose, and fructose provides sweet taste and
favourable flavour of soyproducts. The aim of the study was to evaluate 10 soybean
genotypes (released cultivars and experimental lines) developed at the Maize Research
Institute Zemun Polje by analysing their chemical composition and biochemical properties
and determining the correlations between the observed parameters. The highest content of
total fibre (NDF) was found in cultivar Lidija (22.75%), while the lowest was noted for line
L193 (10.10%). Total proteins varied from 37.82% in variety Laura to 42.03% in cultivar
Selena, while oil ...content reached values from 19.9% in L0161 to 22.05% in cultivar
Laura.Total sugar content ranged from 6.48% in cultivar Laura to 11.52% in line L0161.
Accordingly, the lowest (5.43%) and the highest (10.31%) sucrose content was observed for
latter genotypes, confirming highly positive correlation between total sugar content and
sucrose level (0.99).A negative correlation between total sugars and total fibre was observed
(-0.37), as well as a negative correlation (-0.69) between total sugars and oil in soybean grain.
Relationship between grain sugars and protein was extremely low (0.10), suggesting that
improvement of sugars may not necessarily affect protein. A line L0161 was identified as a
unique germplasm line with favourable seed composition, containing the highest level of
sucrose and total sugar, minimum oil and above average protein content (39.87%).
Кључне речи:
soybean / biochemical properties / correlationsИзвор:
14. international scientific agriculture symposium “AGROSYM 2023" - Book of abstracts, 2023, -225Издавач:
- Banja Luka : University of Banja Luka, Faculty of Agriculture
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200040 (Институт за кукуруз 'Земун поље', Београд-Земун) (RS-MESTD-inst-2020-200040)