Biochemical characteristics of soybean seeds for selection of food varieties
DOI:
https://doi.org/10.30835/2413-7510.2016.87622Keywords:
soybean, protein, 7S and 11S globulins, isoflavones, seed qualityAbstract
The aim and tasks of the study.The research purpose was to study biochemical characteristics that determine seed quality, including peculiarities of changes in total protein and isoflavone contents, component composition and level of 7S and 11S globulins, their ratio in soybean seed protein of varieties, F2 - F8 hybrids of different genetic origin for development of criteria for selection of food soybean genotypes.
Material and methods. The investigation was conducted on soybean (Glycine max L.) varieties, F2 – F8 hybrid populations bred in Ukraine or other countries and their parents as well as on genotypes with known status of glicinine and β-conglicinine genes from the National Plant Germplasm System. Protein content was determined by Kjeldal method on a Kjltec Auto-1030. 7S and 11S globulins were extracted and identified by a method developed in the Laboratory of Plant Biochemistry (Patent 42181).Total isoflavones were determined by spectrophotometrically.
Results and discussion. It was shown that the test soybean varieties considerably differed by the total protein and isoflavone contents as well as by 7S and 11S globulin fractions. Intervarietal polymorphism of component composition of 7S and 11S globulins was shown electrophoretically. Peculiarities of 7S and 11S globulin component composition and contents as well as their ratios were described for genotypes of different phylogenetic origin, F3 - F8 hybrids and their parents. An express method for extraction and identification of 7S and 11S globulins from soybean seeds was developed for estimation of breeding material by these characteristics.
Conclusions. We observed considerable variations in the studied biochemical indices, which determine nutritional value of soybean seeds. We conclude that these results can be used for selection of food soybean varietiesReferences
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Copyright (c) 2016 О. О. Молодченкова, В. Г. Адамовська, В. І. Січкар, Т. В. Картузова, Л. Я. Безкровна, О. Б. Лихота, Г. Д. Лаврова
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