Table of Contents Author Guidelines Submit a Manuscript
International Journal of Agronomy
Volume 2009 (2009), Article ID 484571, 8 pages
http://dx.doi.org/10.1155/2009/484571
Research Article

Sugar Variation in Soybean Seed Assessed with a Rapid Extraction and Quantification Method

1Department of Crop, Soil, and Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA
2Agriculture and Agri-Food Canada, Unit 100-101 Route 100, Morden, MB, Canada R6M 1Y5
3Institute of Genomic Diversity, Cornell University, 175 Biotechnology Building, Ithaca, NY 14853, USA
4Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA

Received 23 April 2008; Accepted 16 June 2008

Academic Editor: Rodomiro Ortiz

Copyright © 2009 A. Hou et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. T. Hymowitz and F. I. Collins, “Variability of sugar content in seed of Glycine max (L.) Merril and G. soja Sieb and Zucc,” Agronomy Journal, vol. 66, no. 2, pp. 239–240, 1974. View at Google Scholar
  2. A. C. Eldridge, L. T. Black, and W. J. Wolf, “Carbohydrate composition of soybean flours, protein concentrates, and isolates,” Journal of Agricultural and Food Chemistry, vol. 27, no. 4, pp. 799–802, 1979. View at Publisher · View at Google Scholar
  3. B. Yazdi-Samadi, R. W. Rinne, and R. D. Seif, “Components of developing soybean seeds: oil, protein, sugars, starch, organic acids, and amino acids,” Agronomy Journal, vol. 69, no. 3, pp. 481–486, 1977. View at Google Scholar
  4. T. F. Schweizer, I. Horman, and P. Wursch, “Low molecular weight carbohydrates from leguminous seeds, a new disaccharide, galactopinitol,” Journal of the Science of Food and Agriculture, vol. 29, no. 2, pp. 148–154, 1978. View at Publisher · View at Google Scholar
  5. M. J. Messina, “Emerging evidence on the role of soy in reducing prostate cancer risk,” Nutrition Reviews, vol. 61, no. 4, pp. 117–131, 2003. View at Publisher · View at Google Scholar
  6. J. J. Rackis, “Oligosaccharides of food legumes: alpha-galactosidase activity and flatus problem,” in Physilogical Effects of Food Carbohydrates, A. Jeanes and J. Hodge, Eds., pp. 207–222, American Chemical Society, Washington, DC, USA, 1975. View at Google Scholar
  7. E. E. Hartwig, T. M. Kuo, and M. M. Kenty, “Seed protein and its relationship to soluble sugars in soybean,” Crop Science, vol. 37, no. 3, pp. 770–773, 1997. View at Google Scholar
  8. T. Hymowitz, F. I. Collins, J. Panczner, and W. M. Walker, “Relationship between the content of oil, protein, and sugar in soybean seed,” Agronomy Journal, vol. 64, no. 5, pp. 613–616, 1972. View at Google Scholar
  9. T. M. Kuo, J. F. VanMiddlesworth, and W. J. Wolf, “Content of raffinose oligosaccharides and sucrose in various plant seeds,” Journal of Agricultural and Food Chemistry, vol. 36, no. 1, pp. 32–36, 1988. View at Publisher · View at Google Scholar
  10. C. M. Grieshop, C. T. Kadzere, G. M. Clapper et al., “Chemical and nutritional characteristics of United States soybeans and soybean meals,” Journal of Agricultural and Food Chemistry, vol. 51, no. 26, pp. 7684–7691, 2003. View at Publisher · View at Google Scholar
  11. C. W. Geater and W. R. Fehr, “Association of total sugar content with other seed traits of diverse soybean cultivars,” Crop Science, vol. 40, no. 6, pp. 1552–1555, 2000. View at Google Scholar
  12. J. D. Neus, W. R. Fehr, and S. R. Schnebly, “Agronomic and seed characteristics of soybean with reduced raffinose and stachyose,” Crop Science, vol. 45, no. 2, pp. 589–592, 2005. View at Google Scholar
  13. C. D. Feng, M. Morsey, E. Giannoccaro, B. Zhang, and P. Chen, “Soybean seed sugar content and quantitative trait loci mapping,” in Plant Nutrition for Food Security, Human Health and Environmental Protection, C. J. Li, Ed., pp. 438–439, Tsinghua University Press, Beijing, China, 2005. View at Google Scholar
  14. H.-K. Kim, S.-T. Kang, J.-H. Cho, M.-G. Choung, and D.-Y. Suh, “Quantitative trait loci associated with oligosaccharide and sucrose contents in soybean (Glycine max L.),” Journal of Plant Biology, vol. 48, no. 1, pp. 106–112, 2005. View at Google Scholar
  15. P. J. Maughan, M. A. Saghai Maroof, and G. R. Buss, “Identification of quantitative trait loci controlling sucrose content in soybean (Glycine max),” Molecular Breeding, vol. 6, no. 1, pp. 105–111, 2000. View at Publisher · View at Google Scholar
  16. E. Giannoccaro, Y.-J. Wang, and P. Chen, “Effects of solvent, temperature, time, solvent-to-sample ratio, sample size, and defatting on the extraction of soluble sugars in soybean,” Journal of Food Science, vol. 71, no. 1, pp. C59–C64, 2006. View at Google Scholar
  17. E. Giannoccaro, Y.-J. Wang, and P. Chen, “Comparison of two HPLC systems and an enzymatic method for quantification of soybean sugars,” Food Chemistry, vol. 106, no. 1, pp. 324–330, 2008. View at Publisher · View at Google Scholar