Yu Xiaomin, Yuan Fengjie, Fu Xujun, Zhu Danhua
Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Chem. 2016 Apr 1;196:776-82. doi: 10.1016/j.foodchem.2015.09.092. Epub 2015 Sep 30.
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.
糖和蛋白质是大豆种子中制作豆制品的重要品质性状。然而，关于这两种成分及其关系的研究鲜有报道。本研究对从中国浙江省收集的35份大豆种质资源的水溶性糖和蛋白质进行了评估。所研究种质资源的总水溶性糖（TWSS）含量在84.70至140.91 mg/g之间，水溶性蛋白质（WSP）含量在26.5%至36.0%之间。WSP含量与TWSS和蔗糖含量呈正相关，但与果糖和葡萄糖含量呈负相关。聚类分析表明，这35份种质资源可分为四组，具有特定的糖和蛋白质含量。水溶性糖和蛋白质谱的组合为未来的育种和遗传研究提供了有用信息。本研究将促进未来种子品质改良工作。
