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Molecular Genetic Study of Soybean Seed Quality

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Title: Molecular Genetic Study of Soybean Seed Quality
Authors: Yamada, Tetsuya Browse this author →KAKEN DB
Keywords: soybean
Issue Date: 2021
Publisher: The Japanese Society for Food Science and Technology
Journal Title: Journal of the Japanese Society for Food Science and Technology
Volume: 68
Issue: 5
Start Page: 219
End Page: 224
Publisher DOI: 10.3136/nskkk.68.219
Abstract: Soybean seeds contain high-quality proteins that are used as a source of food, and also abundant lipids that are used as a vegetable oil. Many functional ingredients are also included in soybean seeds. We have identified qualitative and/or quantitative genetic variations in several components, such as protein, alpha-tocopherol, chlorophyll, and isoflavone, among soybean genetic resources. These genetic variations are available to improve the processing properties and to add some values for soy foods. We also demonstrated that a high and low temperature during seed filling enhanced the biosynthetic pathways of alpha-tocopherol and isoflavone, respectively. These suggest that it is possible to increase the amounts of functional components, such as alpha-tocopherol and isoflavones, by improving the cultivation environment of soybean in addition to the development of new soybean varieties by using genetic variations. The successful use of genetic variations and physiological properties related to soybean quality will not only enable differentiation from conventional soy products, but also create new uses for soybean.
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

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