Soybean

Cober, Elroy R.; Cianzio, Silvia R.; Pantalone, Vincent R.; Rajcan, Istvan

doi:10.1007/978-0-387-77594-4_3

Cited by 19 publications

(9 citation statements)

References 97 publications

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“…Die Bodenkultur: Journal of Land Management, Food and Environment(e.g., Cober et al, 2009). However, in many regions of Asia, Africa, and Europe, soybean is primarily grown for its highprotein content and as a food crop.…”

Section: Nutritional Composition Of Legume Cropsmentioning

confidence: 99%

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Vollmann

2016

Die Bodenkultur: Journal of Land Management, Food and Environment

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SummaryThe United Nations have declared 2016 as the International Year of Pulses, which aims at communicating the various benefits of legume cropping and legume-protein-based food consumption. As the term “pulses” is inherently excluding soybean from other grain legumes, this review aims at challenging the scientific justification of this separation from both historical and crop science perspectives toward a better understanding of grain legumes and their contributions to food security. An analysis of the historical development and uses of the term “pulses” reveals that it is not used unambiguously throughout the recent scientific literature, and that the separation of soybean from other grain legumes occurred rather recently. Soybean, while being extensively used as an oilseed and animal feedstuff in some parts of the world, is an important protein crop species in other regions with a seed protein content of 40% and outstanding nutritional and food health properties as compared to most other grain legumes. Owing to similar agronomic features such as symbiotic nitrogen fixation and comparable seed protein properties, it does not seem scientifically justified to separate soybean from other food legumes. Therefore, focusing on “grain legumes” rather than “pulses” would better support food security and nutritional quality goals.

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Section: Nutritional Composition Of Legume Cropsmentioning

confidence: 99%

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Vollmann

2016

Die Bodenkultur: Journal of Land Management, Food and Environment

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“…is the main oilseed crop of the world (FAOSTAT, 2016), recognized as a high-quality source of food and feed, and a significant source of some nutraceutical compounds with many different medical benefits (Cober et al, 2009). Soybean oil is widely used in food industry for the production of many different products such as salad and cooking oils, shortenings and margarine oils, mayonnaise, ice cream and gelatin (El-Shemy, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…As a result of all aforementioned, the changes occurring in consumer preferences for soybean oil and the world market for oilseed products becoming ever more competitive, the emphasis in breeding soybean should be put not only on increasing seed yield as the main objective for all breeding programmes, but also on increasing soybean oil quality and modifying the fatty acid composition to meet the demands of industry and end-users alike (Hemingway et al, 2015). These changes can be achieved by means of conventional breeding and genetic engineering (Fehr, 2007;Cober et al, 2009), both of which require favourable gene pool concerning the given trait. The results of this research giving insight into the amount of oil and fatty acids of some early maturing soybean genotypes would be beneficial for defining parental components in soybean breeding programs, aimed at improving oil quality in the future.…”

Section: Introductionmentioning

confidence: 99%

Screening of early maturing soybean genotypes for production of high quality edible oil

Kočar

Sudarić

Sudar

et al. 2018

Zemdirbyste-Agriculture

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The usage and value of soybean (Glycine max (L.) Merr.) seed oil are mainly determined by its fatty acid composition, which affects physical, chemical and nutritional properties. In order to assess genotypes' suitability for edible oil production and determine the variability in phenotypic expression of the amount of oil and fatty acid composition in the seed, three-year (2010-2012) trials were set up with eight early maturing advanced soybean lines. As a result, we determined the amount of seed oil and composition of seed fatty acids (palmitic, stearic, oleic, linoleic and linolenic). After analysis of variance (ANOVA), we calculated the saturated fatty acid (SFA) amount, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) ratio (MUFA:PUFA) as an indicator of the oxidative stability of the oil, and linoleic and linolenic acids ratio as an indicator of nutritional quality. To give further insight into divergence of given set of genotypes, cluster analysis was performed, while correlation analysis was used to better understand the relationships between all the traits investigated in this research, which play an important role in breeding procedures. The experimental and biometric results indicate the existence of variability in phenotypic expression of investigated traits with significant year and genotype effects, while cluster analysis divided genotypes into two main groups confirming the results of ANOVA. The amount of oil was higher than that obtained in earlier researches conducted in the same geographical region and all averages of five fatty acids coincided with the average values for commercial soybean varieties. MUFA:PUFA was lower than recommended for all tested genotypes, and linoleic and linolenic acids ratio values were higher than the recommended limits for vegetable oils. The results of the correlation study showed the significant and positive relationship between oil and oleic acid, while the significant and negative correlation between oil and both polyunsaturated fatty acids. According to the overall conclusions, the most suitable as a parental component in breeding programs aimed at creating genotypes for the production of edible oil was genotype OS-L-774, while genotypes OS-L-806 and OS-L-805 were the least suitable for the same purpose.

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“…The seed of conventional soybean contains 200 g/kg oil and 400 g/kg protein on average, and the main focus of soybean breeding research is on oil properties, because most of the soybean harvest is used for oil extraction (Cober et al. ). In contrast, seed protein content is of primary interest in European soybean production due to the high need for vegetable protein both in agriculture and in the food industry.…”

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confidence: 99%

Effects of divergent selection for seed protein content in high‐protein vs. food‐grade populations of early maturity soybean

et al. 2013

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Due to the growing need for vegetable protein in Central European agriculture, there is interest in producing food-grade soybeans, which are higher in seed protein and sucrose content and have a larger seed size than conventional soybeans. As protein content of conventional soybean is often below 400 g/kg, either high-protein or food-grade donors were crossed with adapted genotypes in order to increase their protein level. After divergent selection for protein content, lines were evaluated for seed quality characters across three environments in Austria. The objectives of this research were to determine the roles of genetic background and the selection for protein content on food-grade soybean traits. While seed protein content of adapted parents was between 395 and 420 g/kg, its range was from 410 to 490 g/kg for the high-protein and from 390 to 450 g/kg for the food-grade lines, respectively. However, food-grade populations were superior in seed size and sucrose content and revealed different correlation patterns between quality traits as compared to highprotein populations, which demonstrates their usefulness for developing soybeans with improved quality.

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Soybean

Cited by 19 publications

References 97 publications

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Screening of early maturing soybean genotypes for production of high quality edible oil

Effects of divergent selection for seed protein content in high‐protein vs. food‐grade populations of early maturity soybean

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