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ARS Home » Southeast Area » Stoneville, Mississippi » Crop Genetics Research » Research » Publications at this Location » Publication #384406
Research Project: Evaluation and Development of Improved Soybean Germplasm, Curation of USDA Accessions and Regional Evaluations of New Genotypes

Location: Crop Genetics Research

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

Author
item Bellaloui, Nacer
item ABDELMAJID, M - Fayetteville State University

Submitted to: Springer Nature Applied Sciences
Publication Type: Book / Chapter
Publication Acceptance Date: 6/19/2021
Publication Date: 1/1/2022
Citation: Bellaloui, N., Abdelmajid, M.K. 2022. Seed protein, oil, fatty acids, and amino acids: effect of genetic and environmental factors. Springer Nature Applied Sciences. https://doi.org/10.1007/978-3-030-82906-3_1.
DOI: https://doi.org/10.1007/978-3-030-82906-3_1

Interpretive Summary:

Technical 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 genetic, environmental, and agricultural practices perspective. 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.