ABSTRACT
Few works have reported the relationship among genotype, temperature, rainfall and the chemical compounds of soybean. Therefore, the aim of this study was to investigate the interaction effect between soybean food-type inbred lines sowed in two different dates and the contents of protein, oil and isoflavones. Eight lines with null lipoxygenase seeds classified as food-type soybean were sowed in October 7 (early sowing) and October 29 (late sowing) at 2013/2014 crop year. The oil, protein and isoflavones contents were determined and the data were analyzed by variance analysis (ANOVA), principal component analysis (PCA) and UPGMA hierarchical. The genetic variability, sowing date and interactions between inbred lines and sowing date showed differences for all characteristics, except for oil content that did not showed a significant effect to the interaction. The greater participation of complex interaction was attributed to protein content with 87.82 %. According to PCA and UPGMA results, the food-type soybean lines were separated into three groups and were consistent in both sowing dates. The UEL 131 and UEL 153 lines showed the highest isoflavones content for the two sowing dates, indicating these genotypes as promising for breeding programs.
Poucos trabalhos relataram a relação entre genótipo, temperatura, precipitação e os compostos químicos de grãos de soja. Portanto, o objetivo deste estudo foi investigar o efeito da interação entre linhagens de soja tipo alimento semeadas em duas épocas nos teores de proteína, óleo e isoflavonas nos grãos. Oito linhagens de soja ausentes das enzimas lipoxigenases e classificadas como tipo alimento foram semeadas em 7 de outubro (semeadura precoce) e 29 de outubro (semeadura tardia) no ano agrícola 2013/2014. Os conteúdos de óleo, proteína e isoflavonas foram determinados e os dados foram submetidos a análise de variância (ANAVA), análise de componentes principais (PCA) e UPGMA hierárquica. A variabilidade genética, a época de semeadura e as interações entre linhagens e a época de semeadura mostraram diferenças para todas as características, com exceção do teor de óleo que não apresentou efeito significativo na interação. A maior participação da interação complexa foi atribuída ao teor de proteína com 87,82%. De acordo com os resultados da PCA e UPGMA, as linhagens de soja tipo alimento foram separadas em três grupos que se mantiveram com a mudança da época de semeadura. As linhagens UEL 131 e UEL 153 mostraram o maior teor de isoflavonas em ambas as épocas de semeadura, indicando que esses genótipos são promissores para programas de melhoramento.
Subject(s)
Soybeans , Edible Grain , Chemical Compounds , Functional Food , IsoflavonesABSTRACT
The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6 h with agitation and 2 h without agitation) at 37ºC. The highest immobilisation efficiency (%) of soybean β-glucosidase on chitosan beads obtained was 37.74 U/mL and 18.84 mg protein/4 chitosan beads at pH 7.5 and 20 h coupling time of enzyme-matrix (7 h with agitation and 13 h without agitation) at 4ºC. The immobilised enzyme incubated at 50ºC, pH 5.5 resulted in 24% increase in the aglycones content in commercial soy drink after 60 min.
ABSTRACT
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage.