Data/hora: 01/06/2024 14:00:18

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	25/05/1993	
Data da última atualização: 	27/10/2004	
Autoria: 	ZHUANG, B.; XU, B.	
Afiliação: 	Soybean Institute, Jilin Academy of Agricultural Sciences, Gongzhuling, PRC.	
Título: 	Changes of protein and its composition, fat and its composition in different species seeds of subgenus soja during germination.	
Ano de publicação: 	1989	
Fonte/Imprenta: 	In: CONFERENCIA MUNDIAL DE INVESTIGACION EN SOJA, 4., 1989, Buenos Aires. Actas... Buenos Aires: AASOJA, 1989.	
Volume: 	t.2	
Páginas: 	p.1019-1023.	
Idioma: 	Inglês	
Conteúdo: 	In this paper changes of protein, fat and their components were analysed in different evoled types of soybean seeds during germination. The results showed that the relative content of crude protein increased, but the fat content decreased during germination in different evoled types of soybean. The saturated fatty acids content increased to some extent, but the unsaturated fatty acids content gradually decreased; the percentage of stearic acid had a trend to increased, while the percentages of oleic and linolenic acid had a trend to decreased. The percentage of aspartic acid increased but the content of glutamic acid deceased during seed germination of these soybeans.	
Palavras-Chave: 	Amino-acid; Fat; Protein; Seed; Soybean.	
Thesagro: 	Aminoácido; Composição Química; Germinação; Gordura; Proteína; Semente; Soja.	
Thesaurus Nal: 	chemical composition; China; germination.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)