Abstract
Summary Twenty samples of soybeans, representing the most promising strains now being grown at several stations were selected and prepared by J. L. Cartter and colleagues of the U. S. Regional Soybean Laboratory. Ten samples represented strains grown in the north central states and ten in the southern states. They were composited samples of the uniform soybean variety tests and therefore location and soil differences cancelled out, giving a good comparison of germ plasm. Studies of these soybeans included the following: Yield and quality of the oil with respect to flavor reversion. Yield and quality of isolated protein for industrial usage. Quantity and quality of protein for nutritional purposes as indicated by: a) Amino acid composition of solvent extracted raw and toasted flakes; b) availability of amino acids based on in‐vitro enzyme digestion tests. The following is a summary of the results: Samples analyzed for oil varied from 17.41% to 22.9% dry basis, equivalent to a difference of 98.8 lb. per ton of 10% moisture beans. Roanoke contained the highest per cent. Samples analyzed for protein varied from 39% to 44%, dry basis, equivalent to a difference of 91.8 lb. per ton of 10% moisture beans. 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. The fatty acid composition varied considerably. The triple unsaturated acids varied as follows: Per cent linolenic acid from 6.16% to 8.45% Per cent arachidonic acid from .01% to .09%. If these are important in the development of “flavor reversion,” one would expect no differences in the oils in this respect. The quality and flavor stability of each solvent extracted oil from the 20 strains was top No. 1 grade. The oils were equal in flavor stability to the best quality commercial oils. All oils showed “flavor reversion” after aging in open new tin cans at 140°F. for several days. The average yield of all 20 strains of alkali extracted, purified, isolated protein was 36.1% (DB). The yields varied widely from 33.1% to 42.7% (DB). Roanoke and Arksoy 2913 gave the highest yields of industrial protein. No significant differences were found between the amounts of any one of the “essential” amino acids contained in the 20 soybean strains. There is no indication in this work that a strain might be selected and grown for the production of soybean meal with a superior protein. The “toasted” flakes contained less lysine than the hexane extracted, desolventized, raw flakes (average drop from 6.60% to 6.28%). There was no effect on the other “essential” amino acids. In‐vitro enzyme digestion followed by microbiological assay was applied to methionine, lysine, and tryptophane. When the results are considered in the light of the accuracy of these new methods, it appears certain that there are no significant differences between the varieties in available tryptophane, but there is some possibility of significant differences in the availability of methionine and lysine. This work was planned with J. L. Cartter of the U. S. Regional Soybean Laboratory and R. T. Milner of the Northern Regional Laboratory to determine whether the genetic composition of various soybean strains differed in regard to their ability to produce oil of good quality and whether the oils from these various strains might differ in flavor stability for any reason. Also we desired to determine if by agronomic selection and development of soybean varieties it would be possible to reduce the linolenic acid content in soybean oil. Some investigators working on the soybean oil flavor reversion problem have attributed flavor reversion to result from oxidation products of the more unsaturated portion of the oil. It has been suggested also that various minor constituents in the oil possibly affected flavor stability by acting as catalysts to promote a certain type of oxidation. Cottonseed, peanut, sesame, and sunflower seed oils contain no linolenic or triple unsaturated fatty acids, and flavor reversion of the soybean oil type is not encountered with these oils. If linolenic acid could be eliminated from the composition of soybean oil perhaps the flavor reversion problem would be eliminated as well. In addition to quality of oil the strains of soybeans were examined for: Quantity of oil in the soybeans. Quantity and quality of pure proteins obtainable from the hexane extracted flakes suitable for industrial usage. Quantity and quality of protein for nutritional purposes as indicated by: a) Amino acid composition of raw and toasted flakes; b) availability of amino acids based on in‐vitro enzyme digestion tests. The 20 different strains of soybeans investigated in this work represented the most promising strains that are now being grown and investigated at the various stations. Three strains (Lincoln, Richland, A‐4‐107‐12) were composites prepared by mixing equal quantities of seed from each of four locations in the corn belt (Lafayette, Ind., Urbana, Ill., Ames, Ia., and Columbus, O.) so that the resulting lots would reflect a general average of growing conditions and would give a good comparison between varieties. Seven other strains from the north central states and ten strains from the southern states were made up of carefully composited samples from the uniform soybean variety tests. The samples were prepared in this manner so that location and soil differences would cancel out as nearly as possible, thus giving a good comparison of germ plasm. A description of each strain obtained from J. L. Cartter is attached in the appendix.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 19
Claim · model-written summary
Oil content of the 20 soybean samples varied from 17.41% to 22.9% (dry basis).
- Taxon
- soybeans
Glycine maxt0 - Outcome
- oile0
- Value
- 17.41% to 22.9%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples analyzed for oil varied from 17.41% to 22.9% dry basis”
t0“soybeans”
Claim · model-written summary
Roanoke contained the highest oil percentage.
- Taxon
- soybeansGlycine maxt0
- Material
- Roanokee0
- Outcome
- highest per cente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roanoke contained the highest per cent”
t0“soybeans”
Claim · model-written summary
Protein content of the samples varied from 39% to 44% (dry basis).
- Taxon
- soybeansGlycine maxt0
- Outcome
- proteine0
- Value
- 39% to 44%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples analyzed for protein varied from 39% to 44%, dry basis”
t0“soybeans”
Claim · model-written summary
Three strains grown at four locations varied by as much as 1.79% in oil content.
- Taxon
- soybeansGlycine maxt0
- Outcome
- oile0
- Value
- 1.79%e0
- Setting
- Lafayette, Ind., Ames, Ia., Urbana, Ill., and Columbus, O.e0
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”
Claim · model-written summary
Three strains grown at four locations varied by as much as 3.1% in protein content.
- Taxon
- soybeansGlycine maxt0
- Outcome
- proteine0
- Value
- 3.1%e0
- Setting
- Lafayette, Ind., Ames, Ia., Urbana, Ill., and Columbus, O.e0
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”
Claim · model-written summary
Fatty acid composition varied considerably among the strains.
- Taxon
- soybeansGlycine maxt0
- Outcome
- fatty acid compositione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fatty acid composition varied considerably”
t0“soybeans”
Claim · model-written summary
Linolenic acid ranged from 6.16% to 8.45%.
- Taxon
- soybeansGlycine maxt0
- Outcome
- linolenic acide0
- Value
- 6.16% to 8.45%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Per cent linolenic acid from 6.16% to 8.45%”
t0“soybeans”
Claim · model-written summary
Arachidonic acid ranged from 0.01% to 0.09%.
- Taxon
- soybeansGlycine maxt0
- Outcome
- arachidonic acide0
- Value
- .01% to .09%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Per cent arachidonic acid from .01% to .09%”
t0“soybeans”
Claim · model-written summary
The solvent-extracted oil of each of the 20 strains was top No. 1 grade in quality and flavor stability.
- Taxon
- soybeansGlycine maxt0
- Outcome
- quality and flavor stabilitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality and flavor stability of each solvent extracted oil from the 20 strains was top No. 1 grade”
t0“soybeans”
Claim · model-written summary
All oils showed flavor reversion after aging in open tin cans at 140 F for several days.
- Taxon
- soybeansGlycine maxt0
- Outcome
- flavor reversione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All oils showed “flavor reversion” after aging in open new tin cans at 140°F. for several days”
t0“soybeans”
Claim · model-written summary
Average yield of isolated protein across the 20 strains was 36.1% (dry basis).
- Taxon
- soybeansGlycine maxt0
- Outcome
- average yielde0
- Value
- 36.1%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The average yield of all 20 strains of alkali extracted, purified, isolated protein was 36.1% (DB)”
t0“soybeans”
Claim · model-written summary
Isolated protein yields varied from 33.1% to 42.7% (dry basis).
- Taxon
- soybeansGlycine maxt0
- Outcome
- yieldse0
- Value
- 33.1% to 42.7%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The yields varied widely from 33.1% to 42.7% (DB)”
t0“soybeans”
Claim · model-written summary
Roanoke and Arksoy 2913 gave the highest yields of industrial protein.
- Taxon
- soybeansGlycine maxt0
- Material
- Roanoke and Arksoy 2913e0
- Outcome
- highest yields of industrial proteine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roanoke and Arksoy 2913 gave the highest yields of industrial protein”
t0“soybeans”
Claim · model-written summary
No significant differences were found in the amounts of any essential amino acid among the 20 soybean strains.
- Taxon
- soybeanGlycine maxe0
- Outcome
- amounts of any one of the “essential” amino acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No significant differences were found between the amounts of any one of the “essential” amino acids contained in the 20 soybean strains”
t0“soybeans”
Claim · model-written summary
Toasted flakes contained less lysine than raw hexane-extracted flakes (average drop from 6.60% to 6.28%).
- Taxon
- soybeansGlycine maxt0
- Treatment
- “toasted” flakese0
- Outcome
- lysinee0
- Direction
- lesse0
- Value
- 6.60% to 6.28%e0
- Comparator
- hexane extracted, desolventized, raw flakese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The “toasted” flakes contained less lysine than the hexane extracted, desolventized, raw flakes (average drop from 6.60% to 6.28%)”
t0“soybeans”
Claim · model-written summary
Toasting had no effect on the other essential amino acids.
- Taxon
- soybeansGlycine maxt0
- Outcome
- other “essential” amino acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no effect on the other “essential” amino acids”
t0“soybeans”
Claim · model-written summary
There appear to be no significant differences between varieties in available tryptophane.
- Taxon
- soybeansGlycine maxt0
- Outcome
- available tryptophanee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it appears certain that there are no significant differences between the varieties in available tryptophane”
t0“soybeans”
Claim · model-written summary
Significant differences between varieties in the availability of methionine and lysine are possible.
- Taxon
- soybeansGlycine maxt0
- Outcome
- availability of methionine and lysinee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there is some possibility of significant differences in the availability of methionine and lysine”
t0“soybeans”
Claim · model-written summary
The work gives no indication that a strain could be selected for soybean meal with a superior protein.
- Taxon
- soybeanGlycine maxe0
- Outcome
- superior proteine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There is no indication in this work that a strain might be selected and grown for the production of soybean meal with a superior protein”
t0“soybeans”