Molecular Genetic Study of Soybean Seed Quality

Yamada, Tetsuya

Journal of the Japanese Society for Food Science and Technology, 2021, 68(5), 219-224

Permalink : https://hdl.handle.net/2115/82189

このアイテムのアクセス数:520件（2026-10-13 15:09 集計）

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https://doi.org/10.3136/nskkk.68.219     20

論文情報

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アクセス権
open access
URI
https://hdl.handle.net/2115/82189
タイトル
Molecular Genetic Study of Soybean Seed Quality
著者
e-Rad_Researcher
70374618
著者名
Yamada, Tetsuya
言語
日本語
キーワード
soybean
protein
alpha-tocopherol
chlorophyll
isoflavone
発行日
2021
出版者
The Japanese Society for Food Science and Technology
収録物名
Journal of the Japanese Society for Food Science and Technology
巻(号)
68(5)
ページ
219-224
抄録
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.
資源タイプ
学術雑誌論文
出版タイプ
Version of Record
PISSN
1341-027X
関連情報 (isIdenticalTo)
出版社版DOI
https://doi.org/10.3136/nskkk.68.219