|
Registro Completo |
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
16/11/1992 |
|
Data da última atualização: |
27/10/2004 |
|
Autoria: |
WILCOX, J. R. |
|
Afiliação: |
Research Geneticist, U.S. Department of Agriculture, Agricultural Research Service and Professor of Agronomy, Purdue University, W. Lafayette, Indiana (USA). |
|
Título: |
Soybean protein and soil quality. |
|
Ano de publicação: |
1989 |
|
Fonte/Imprenta: |
In: CONFERENCIA MUNDIAL DE INVESTIGACION EN SOJA, 4., 1989, Buenos Aires. Actas... Buenos Aires: AASOJA, 1989. |
|
Volume: |
t.1 |
|
Páginas: |
p.28-39. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The soybean is the most important source of edible vegetable oil and high quality vegetable protein in the world today. The quantity and quality of oil and protein has remained unchanged in soybean cultivars for the past 50 years. Today we are on the verge of seeing cultivars released with improved protein or oil contents or with improved quality of both oil and protein. Progress has been made in overcoming inverse relationships between seed yield and protein content, a deterret to developing high-yielding, high protein soybean cultivars. Oil quality has been improved by the development of mutants with altered fatty acid composition, and the incorporation of the controlling genes into agronomically good breeding lines or cultivars. The nutritional value of ...soybean meal has been improved by the elimination of trypsin inhibitors, and food products have been improved by the elimination of specific lipoxigenase enzymes. These changes have the potential for expanding uses of soybean products and of improving the competitive role of soybean in world markets. |
|
Palavras-Chave: |
Enzyme; EUA; Oil; Protein; Quality; Seed; Soybean; USA. |
|
Thesagro: |
Cromatografia; Eletroforese; Enzima; Óleo; Proteína; Qualidade; Semente; Soja. |
|
Thesaurus Nal: |
chromatography; electrophoresis; lipoxygenase. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01956naa a2200373 a 4500
001 1455410
005 2004-10-27
008 1989 bl uuuu u00u1 u #d
100 1 $aWILCOX, J. R.
245 $aSoybean protein and soil quality.
260 $c1989
300 $ap.28-39. t.1
490 $vt.1
520 $aThe soybean is the most important source of edible vegetable oil and high quality vegetable protein in the world today. The quantity and quality of oil and protein has remained unchanged in soybean cultivars for the past 50 years. Today we are on the verge of seeing cultivars released with improved protein or oil contents or with improved quality of both oil and protein. Progress has been made in overcoming inverse relationships between seed yield and protein content, a deterret to developing high-yielding, high protein soybean cultivars. Oil quality has been improved by the development of mutants with altered fatty acid composition, and the incorporation of the controlling genes into agronomically good breeding lines or cultivars. The nutritional value of ...soybean meal has been improved by the elimination of trypsin inhibitors, and food products have been improved by the elimination of specific lipoxigenase enzymes. These changes have the potential for expanding uses of soybean products and of improving the competitive role of soybean in world markets.
650 $achromatography
650 $aelectrophoresis
650 $alipoxygenase
650 $aCromatografia
650 $aEletroforese
650 $aEnzima
650 $aÓleo
650 $aProteína
650 $aQualidade
650 $aSemente
650 $aSoja
653 $aEnzyme
653 $aEUA
653 $aOil
653 $aProtein
653 $aQuality
653 $aSeed
653 $aSoybean
653 $aUSA
773 $tIn: CONFERENCIA MUNDIAL DE INVESTIGACION EN SOJA, 4., 1989, Buenos Aires. Actas... Buenos Aires: AASOJA, 1989.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
