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| 284. |  | DEBIASI, H.; MORAES, M. T.; FRANCHINI, J. C.; BALBINOT JUNIOR, A. A.; TONON, B. C.; AGASSI, V. J. Desenvolvimento radicular e produtividade da soja em função do estado de compactação de um latossolo vermelho. In: CONGRESSO BRASILEIRO DE SOJA, 7.; MERCOSOJA, 2015, Florianópolis. Tecnologia e mercado global: perspectivas para soja: anais. Londrina: Embrapa Soja, 2015. 3 p. 1 CD-ROM.| Biblioteca(s): Embrapa Soja. |
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| 285. | | MANDARINO, J. M. G.; MARIN, S. R. R.; FRANÇA-NETO, J. B. Desenvolvimento de metodologia para extração e caracterização de inibidores de trpsina presentes na soja, pela técnica de eletroforese em gel de poliacrilamida. Informativo ABRATES, Curitiba, v. 7, n. 1/2, p. 46, jul; /ago. 1997. Número especial, ref. 025. Edição do X Congresso Brasileiro de Sementes, 1997.| Biblioteca(s): Embrapa Soja. |
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| 286. | | KRZYZANOWSKI, F. C.; FRANÇA-NETO, J. B.; COSTA, N. P.; HENNING, A. A.; KASTER, M. Desenvolvimento de método para a seleção de genótipos de soja para qualidade de semente, através da permeabilidade de membranas celulares. Informativo ABRATES, Curitiba, v. 7, n. 1/2, p. 45, jul; /ago. 1997. Número especial, ref. 024. Edição do X Congresso Brasileiro de Sementes, 1997.| Biblioteca(s): Embrapa Soja. |
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| 291. | | SOUZA, P. I. M.; MOREIRA, C. T.; FARIAS NETO, A. L.; ABUD, S.; SILVA, N. S.; ALMEIDA, L. A.; KIIHL, R. A. A conquista do cerrado pela soja. In: FALEIRO, F. G.; SOUSA, E. dos S. de (Ed.). Pesquisa, desenvolvimento e inovação para o Cerrado. Planaltina, DF: Embrapa Cerrados, 2007. p. 129-138.| Biblioteca(s): Embrapa Cerrados; Embrapa Soja. |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
04/01/2006 |
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Data da última atualização: |
11/06/2015 |
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Autoria: |
PANIZZI, M.; KWANYUEN, P.; ERHAN, S. |
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Título: |
Environnental and genetic variation of beta-conglycinin and glycinin content in brazilian soybean varieties. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: AOCS ANNUAL MEETING & EXPO, 96., 2005. Salt Lake City. Abstracts... Salt Lake City: AOCS Press, 2005. p. 100-101. |
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Idioma: |
Inglês |
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Notas: |
Nome correto do primeiro autor: CARRÃO-PANIZZI, M. C. |
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Conteúdo: |
ß-conglycinrn (7S) and glycinin (11S) protein fractions have different functional properties, related to gel formation, thermal stability and emulsification. Heat and calcium induced coagulum (tofu gel), made from the 11S fraction is harder than that from 7S fraction. ß-conglycinin is thermally more unstable than glycinin, but its emulsifying and emulsion-stabilizing abilities are better than those of glycinin. Genetic studies revealed variation on protein fractions and subfractions, and cultivars with high levels of 7S or 11S fractions are available. To determine protein fractions content, 90 Brazilian soybean cultivars sowed in 2001 in Ponta Grossa, Paraná state (latitude 25°05' S), were analyzed. Effects of the sowing location were determined in cv. MG/BR 46 (Conquista), sowed in 16 locations of Minas Gerais and Goiás states, and in cv. IAS 5 sowed in 12 locations of Paraná and São Paulo states. Protein fractions were analysed by eletrophoresis SDS-PAGE and the protein bands were quantitated in a Molecular Dynamics scanning densitometer. The 11S/7S ratio for the 90 cultivars was significantly different in a range of 2.76% to 1.17%, respectively for cvs. MS/BRS 169 (Bacuri) and BR-8 (Pelotas). ß-conglycinin (7S) protein subfractions a', a, and b were, respectively, 4.1, 6.6, and 3.3% for cv. MS/BRS 169 (Bacuri), and 5.5,10.1,7.7% for cv. BR-8 (Pelotas). Glycinin (11S) acidic and basic subfractions were respectively 22.1 and 16.8% for cv. MSBRS 169, and 14.5 and 12.9% for cv. BR-8. Therefore, cv. MS/BRS 169 seems to be a good material for gel formation. This cultivar may be used as a genetic source to increase glycinin content in soybean breeding programs. Among the 16 locations, cv. MG/BRS 46 showed 2.2 to 1.3% for 11S/7S ratio, while cv. IAS 5 showed a range of 2.4 to 1.6%. Breeding and cultivation management are important tools to obtain soybean cultivars with different ß-conglycinin (7S) and glycinin (11S) protein fractions content, will make suitable for different uses. Menosß-conglycinrn (7S) and glycinin (11S) protein fractions have different functional properties, related to gel formation, thermal stability and emulsification. Heat and calcium induced coagulum (tofu gel), made from the 11S fraction is harder than that from 7S fraction. ß-conglycinin is thermally more unstable than glycinin, but its emulsifying and emulsion-stabilizing abilities are better than those of glycinin. Genetic studies revealed variation on protein fractions and subfractions, and cultivars with high levels of 7S or 11S fractions are available. To determine protein fractions content, 90 Brazilian soybean cultivars sowed in 2001 in Ponta Grossa, Paraná state (latitude 25°05' S), were analyzed. Effects of the sowing location were determined in cv. MG/BR 46 (Conquista), sowed in 16 locations of Minas Gerais and Goiás states, and in cv. IAS 5 sowed in 12 locations of Paraná and São Paulo states. Protein fractions were analysed by eletrophoresis SDS-PAGE and the protein bands were quantitated in a Molecular Dynamics scanning densitometer. The 11S/7S ratio for the 90 cultivars was significantly different in a range of 2.76% to 1.17%, respectively for cvs. MS/BRS 169 (Bacuri) and BR-8 (Pelotas). ß-conglycinin (7S) protein subfractions a', a, and b were, respectively, 4.1, 6.6, and 3.3% for cv. MS/BRS 169 (Bacuri), and 5.5,10.1,7.7% for cv. BR-8 (Pelotas). Glycinin (11S) acidic and basic subfractions were respectively 22.1 and 16.8% for cv. MSBRS 169, and 14.5 and 12.9% for ... Mostrar Tudo |
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Thesagro: |
Soja. |
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Categoria do assunto: |
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Marc: |
LEADER 02614naa a2200169 a 4500
001 1468650
005 2015-06-11
008 2005 bl --- 0-- u #d
100 1 $aPANIZZI, M.
245 $aEnvironnental and genetic variation of beta-conglycinin and glycinin content in brazilian soybean varieties.
260 $c2005
500 $aNome correto do primeiro autor: CARRÃO-PANIZZI, M. C.
520 $aß-conglycinrn (7S) and glycinin (11S) protein fractions have different functional properties, related to gel formation, thermal stability and emulsification. Heat and calcium induced coagulum (tofu gel), made from the 11S fraction is harder than that from 7S fraction. ß-conglycinin is thermally more unstable than glycinin, but its emulsifying and emulsion-stabilizing abilities are better than those of glycinin. Genetic studies revealed variation on protein fractions and subfractions, and cultivars with high levels of 7S or 11S fractions are available. To determine protein fractions content, 90 Brazilian soybean cultivars sowed in 2001 in Ponta Grossa, Paraná state (latitude 25°05' S), were analyzed. Effects of the sowing location were determined in cv. MG/BR 46 (Conquista), sowed in 16 locations of Minas Gerais and Goiás states, and in cv. IAS 5 sowed in 12 locations of Paraná and São Paulo states. Protein fractions were analysed by eletrophoresis SDS-PAGE and the protein bands were quantitated in a Molecular Dynamics scanning densitometer. The 11S/7S ratio for the 90 cultivars was significantly different in a range of 2.76% to 1.17%, respectively for cvs. MS/BRS 169 (Bacuri) and BR-8 (Pelotas). ß-conglycinin (7S) protein subfractions a', a, and b were, respectively, 4.1, 6.6, and 3.3% for cv. MS/BRS 169 (Bacuri), and 5.5,10.1,7.7% for cv. BR-8 (Pelotas). Glycinin (11S) acidic and basic subfractions were respectively 22.1 and 16.8% for cv. MSBRS 169, and 14.5 and 12.9% for cv. BR-8. Therefore, cv. MS/BRS 169 seems to be a good material for gel formation. This cultivar may be used as a genetic source to increase glycinin content in soybean breeding programs. Among the 16 locations, cv. MG/BRS 46 showed 2.2 to 1.3% for 11S/7S ratio, while cv. IAS 5 showed a range of 2.4 to 1.6%. Breeding and cultivation management are important tools to obtain soybean cultivars with different ß-conglycinin (7S) and glycinin (11S) protein fractions content, will make suitable for different uses.
650 $aSoja
700 1 $aKWANYUEN, P.
700 1 $aERHAN, S.
773 $tIn: AOCS ANNUAL MEETING & EXPO, 96., 2005. Salt Lake City. Abstracts... Salt Lake City: AOCS Press, 2005. p. 100-101.
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