Seed protein, oil, fatty acids, and amino acids: Effects of genetic and environmental factors

Document Type

Article

Publication Date

1-10-2022

Abstract

Soybean is a major crop in the world and a source of high-quality protein, oil, and other nutrients. Soybean seed protein, oil, fatty acids, and amino acids determine seed nutritional qualities essential for human nutrition and livestock meal. Breeders' goals for desirable seed nutrients include high oleic and low linolenic acids, low phytic acid, high sucrose, and low raffinose and stachyose levels. Soybeans with higher levels of oleic acid or lower levels of linoleic or linolenic acids are more desirable for human consumption than saturated fatty acids such as palmitic and stearic acids. However, higher levels of oleic acid and low levels of linoleic and linolenic acid are desirable by the industry as they contribute to oil stability, short shelf life, and less rancidity. This trait is desirable because it can minimize hydrogenation of the oil. Hydrogenation has been reported to have undesirable health effects by increasing the risk of coronary heart disease due to higher LDL-cholesterol and lower HDL-cholesterol. This chapter will focus on reviewing soybean seed protein, oil, and fatty acids and highlight the main research conducted on improving soybean seed nutritional qualities from the perspectives of genetic, environmental, and agricultural practices. This chapter will be a useful resource for soybean researchers and growers to advance our understanding of soybean seed quality research to enable producers to effectively compete nationally and internationally in soybean markets.

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