Claim · model-written summary
Three strains grown at four locations varied by as much as 3.1% in protein content.
- Taxon
- soybeans
Glycine maxt0 - Outcome
- proteine0
- Value
- 3.1%e0
- Setting
- Lafayette, Ind., Ames, Ia., Urbana, Ill., and Columbus, O.e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Three strains grown at Lafayette, Ind., Ames, Ia., Urbana, Ill., and Columbus, O., varied as much as 1.79% oil and 3.1% protein, dry basis”
t0“soybeans”
Title
O. H. Alderks Journal of the American Oil Chemists Society 1949. doi:10.1007/bf02665174
Other claims from this paper (18)
- Observation Oil content of the 20 soybean samples varied from 17.41% to 22.9% (dry basis).
- Observation Roanoke contained the highest oil percentage.
- Observation Protein content of the samples varied from 39% to 44% (dry basis).
- Observation Three strains grown at four locations varied by as much as 1.79% in oil content.
- Observation Fatty acid composition varied considerably among the strains.
- Observation Linolenic acid ranged from 6.16% to 8.45%.
- Observation Arachidonic acid ranged from 0.01% to 0.09%.
- Observation The solvent-extracted oil of each of the 20 strains was top No. 1 grade in quality and flavor stability.
- Observation All oils showed flavor reversion after aging in open tin cans at 140 F for several days.
- Observation Average yield of isolated protein across the 20 strains was 36.1% (dry basis).
- Observation Isolated protein yields varied from 33.1% to 42.7% (dry basis).
- Observation Roanoke and Arksoy 2913 gave the highest yields of industrial protein.
- Observation No significant differences were found in the amounts of any essential amino acid among the 20 soybean strains.
- Intervention effect Toasted flakes contained less lysine than raw hexane-extracted flakes (average drop from 6.60% to 6.28%).
- Observation Toasting had no effect on the other essential amino acids.
- Observation There appear to be no significant differences between varieties in available tryptophane.
- Observation Significant differences between varieties in the availability of methionine and lysine are possible.
- Observation The work gives no indication that a strain could be selected for soybean meal with a superior protein.