02203naa a2200301 a 450000100080000000500110000800800410001902200140006010000170007424501440009126000090023552013070024465000250155165000200157665000160159665000130161265000260162565000220165165000090167365300150168270000230169770000210172070000210174170000180176270000240178070000250180477300720182920429202017-06-08       2016    bl uuuu     u00u1 u    #d  a1985-46681 aCIABOTTI, S.  aChemical composition, protein profile, and isoflavones content in soybean genotypes with different seed coat colors.h[electronic resource]  c2016  aThis study aimed to evaluate the chemical composition, protein profile, and isoflavones content of soybean genotypes with different seed coat colors, intended for human consumption, for selection purposes regarding their nutritional properties. The cultivars BRSMG 800A, BRSMG 790A, and Conquista and the lineage MGBR07-7141 with matte brown, light yellow hilum, dark yellow hilum, and glossy black seed coats, respectively, were evaluated. Significant differences were observed between the genotypes in relation to moisture content, lipids, protein and crude fiber. Although the fractions albumin and globulin are the major protein fractions in leguminous plants, both the cultivar Conquista and BRSMG 800A showed albumin and glutelin as the main protein fractions. In all samples, the albumin fraction showed a great variety of proteins, with molecular weights in the range of 100 to 25 kDa. All globulins exhibited weights between 35 and 55 kDa. Considering the total isoflavones content, the cultivar BRSMG 790A with yellow seed coat had the highest isoflavones content (415.98 mg.100 g-1), while the cultivar Conquista presented the lowest content (220.88 g mg.100-1). All cultivars and lineage of the current study constituted high quality raw materials for food production and human consumption.  aChemical composition  aHuman nutrition  aIsoflavones  aSoybeans  aComposição química  aNutrição humana  aSoja  aIsoflavona1 aSILVA, A. C. B. B.1 aJUHASZ, A. C. P.1 aMENDONÇA, C. D.1 aTAVANO, O. L.1 aMANDARINO, J. M. G.1 aCONÇALVES, C. A. A.  tInternational Food Research Journalgv. 23, n. 2, p. 621-629, 2016.