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| Registros recuperados : 594 | |
| Registros recuperados : 594 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja; Embrapa Unidades Centrais. |
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Data corrente: |
29/06/2000 |
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Data da última atualização: |
15/08/2000 |
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Autoria: |
CARRAO-PANIZZI, M.C.; BORDINGNON, J. R. |
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Título: |
Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
Pesquisa Agropecuaria Brasileira, Brasilia, v.35, n.5, p.873-878, maio 2000. |
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Idioma: |
Inglês |
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Conteúdo: |
The enzyme b-glucosidase hydrolyses the isoflavone glucosides developing aglycones, which are compounds with anticancer effects, that are also related with the astringency observed in soybean flavor. Due to the importance of this enzyme, a study was carried out to determine b-glucosidase activity in soybean (Glycine max (L.) Merrill) cultivars with different contents of isoflavone glucosides (enzyme substrate). The enzyme activity was determined in 51 soybean cultivars sowed in Londrina (latitude 23ºS), in Paraná State, Brazil, and in the cultivar IAS 5 from soybean production regions of different Brazilian states. Among the cultivars, a range of variability of 176.1 to 96.3 units of enzyme activity (cultivars IAC-2 and Embrapa 2, respectively) was observed. A significant variability among cultivars could suggest genetic differences. In the states of Rio Grande do Sul, Paraná and Mato Grosso do Sul, the cultivar IAS 5 presented similar average of b-glucosidase activity: 132.1, 131.9 and 132.5 units, respectively. Among locations in the states, the cultivar IAS 5 presented a variability for enzyme activity from 138.8 to 124.8 units, which were statistically different. In spite of statistics, the numerical values were not too different to assume that environmental conditions affected enzyme activity. A non-significative correlation for isoflavone glucoside concentrations and enzyme activity was observed among cultivars. |
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Palavras-Chave: |
Agliconas; Aglycones; Efeito ambiental; Environmental effect; Flavour; Isoflavone glucosides; Isoflavonoides glicosidios; Sabor da soja; Soybean; Soybean flavor. |
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Thesagro: |
Glycine Max; Sabor; Soja. |
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Thesaurus NAL: |
soybeans. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CNPSO/17695/1/pab99_012.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/17285/1/pab99_012.pdf
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Marc: |
LEADER 02307naa a2200301 a 4500
001 1462093
005 2000-08-15
008 2000 bl uuuu u00u1 u #d
100 1 $aCARRAO-PANIZZI, M.C.
245 $aActivity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment.
260 $c2000
520 $aThe enzyme b-glucosidase hydrolyses the isoflavone glucosides developing aglycones, which are compounds with anticancer effects, that are also related with the astringency observed in soybean flavor. Due to the importance of this enzyme, a study was carried out to determine b-glucosidase activity in soybean (Glycine max (L.) Merrill) cultivars with different contents of isoflavone glucosides (enzyme substrate). The enzyme activity was determined in 51 soybean cultivars sowed in Londrina (latitude 23ºS), in Paraná State, Brazil, and in the cultivar IAS 5 from soybean production regions of different Brazilian states. Among the cultivars, a range of variability of 176.1 to 96.3 units of enzyme activity (cultivars IAC-2 and Embrapa 2, respectively) was observed. A significant variability among cultivars could suggest genetic differences. In the states of Rio Grande do Sul, Paraná and Mato Grosso do Sul, the cultivar IAS 5 presented similar average of b-glucosidase activity: 132.1, 131.9 and 132.5 units, respectively. Among locations in the states, the cultivar IAS 5 presented a variability for enzyme activity from 138.8 to 124.8 units, which were statistically different. In spite of statistics, the numerical values were not too different to assume that environmental conditions affected enzyme activity. A non-significative correlation for isoflavone glucoside concentrations and enzyme activity was observed among cultivars.
650 $asoybeans
650 $aGlycine Max
650 $aSabor
650 $aSoja
653 $aAgliconas
653 $aAglycones
653 $aEfeito ambiental
653 $aEnvironmental effect
653 $aFlavour
653 $aIsoflavone glucosides
653 $aIsoflavonoides glicosidios
653 $aSabor da soja
653 $aSoybean
653 $aSoybean flavor
700 1 $aBORDINGNON, J. R.
773 $tPesquisa Agropecuaria Brasileira, Brasilia$gv.35, n.5, p.873-878, maio 2000.
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Registro original: |
Embrapa Soja (CNPSO) |
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