原创力文档effects of chelating agents on protein, oil, fatty acids, and minerals in soybean seed螯合剂对蛋白质的影响,石油,大豆种子中脂肪酸,和矿物质.pdfVIP
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effects of chelating agents on protein, oil, fatty acids, and minerals in soybean seed螯合剂对蛋白质的影响,石油,大豆种子中脂肪酸,和矿物质
Vol.3, No.4, 517-523 (2012) Agricultural Sciences
/10.4236/as.2012.34061
Effects of chelating agents on protein, oil, fatty acids,
and minerals in soybean seed#
1* 1 2
Mudlagiri B. Goli , Manju Pande , Nacer Bellaloui
1
Natural Sciences and Environmental Health, Mississippi Valley State University, Itta Bena, USA;
*
Corresponding author: goli@
2Crop Genetics Research Unit, USDA-ARS, Stoneville, USA
Received 23 March 2012; revised 28 April 2012; accepted 15 May 2012
ABSTRACT such as lignin and isoflavones [2-5]. The quality of the
soybean seed and the flavor and shelf-life of the oil pro-
Soybean seed is a major source of protein and duced are determined by protein, oil, and fatty acid con-
oil for human diet. Since not much information
tent and quality. The five main fatty acids present in
is available on the effects of chelating agents on
soybean seed are palmitic (16:0), stearic (18:0), oleic
soybean seed composition constituents, the cur-
(18:1), linoleic (18:2), and linolenic (18:3) [6]. The
rent study aimed to investigate the effects of
higher linoleic and linolenic acids were reported to lower
various chelating agents on soybean [(Glycine
the shelf-life of th
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