01956naa a2200373 a 450000100080000000500110000800800410001910000180006024500380007826000090011630000170012549000080014252010760015065000190122665000200124565000170126565000180128265000170130065000110131765000100132865000140133865000140135265000120136665000090137865300110138765300080139865300080140665300120141465300120142665300090143865300120144765300080145977301150146714554102004-10-27       1989    bl uuuu     u00u1 u    #d1 aWILCOX, J. R.  aSoybean protein and soil quality.  c1989  ap.28-39. t.1  vt.1  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.  achromatography  aelectrophoresis  alipoxygenase  aCromatografia  aEletroforese  aEnzima  aÓleo  aProteína  aQualidade  aSemente  aSoja  aEnzyme  aEUA  aOil  aProtein  aQuality  aSeed  aSoybean  aUSA  tIn: CONFERENCIA MUNDIAL DE INVESTIGACION EN SOJA, 4., 1989, Buenos Aires. Actas... Buenos Aires: AASOJA, 1989.